Our ice creams in Pergine Valsugana

The laboratory offers a wide range of choice of ice creams in Pergine Valsugana both creams and fruits

Our creams ice cream:

  • Flower Of Milk
  • Cream
  • Hazelnut
  • Chocolate
  • Dark chocolate
  • Mint chocolate chips
  • Chocolate chip
  • Bacio Candy
  • Rum and Raisin
  • English Trifle
  • Coffee
  • Pistachio
  • Yogurt
  • Tiramisu
  • Nutella

  • Black Cherry
  • Nougat
  • Cream Caramel
  • Licorice
  • White Chocolate Bacio Candy
  • Amaretto Cookie
  • Cookies
  • Nutella Swirl
  • Chestnut
  • Mint
  • Meringue
  • Smurf
  • Yogurt and Wil Berry Swirl
  • Egg Nog
  • Cinnamon

Our fruits ice creams:

  • Strawberry
  • Blueberry
  • Wild Berry
  • Raspberry
  • Peach
  • Apricot
  • Pineapple
  • Melon
  • Banana
  • Coconut
  • Orange

  • Mandarin
  • Apple
  • Watermelon)
  • Ace (Carrot, Orange, Lemon)
  • Bergamot
  • Lemon
  • Mango
  • Passion Fruit
  • Grape Fruit
  • Elder
  • Pomegranate
ice cream to fruit pergine valsugana

Among the ice creams in Pergine Valsugana there are: lemon, mango, passion fruit, grapefruit. You can also buy bowls of different materials and format: iron steel, plastic.

Some quirk about ice cream’s history

In ancient times already populations such as the Ancient Egyptian, Sumer, Babylon, Greeks and Roman were used to eat ice cooled mixes with snow or ice and fruit juices, sugars and syrups, which were then a food more similar to the contemporary sorbet. It is not simple to establish the birthdate of the modern ice cream, and the first actual ice cream is dated back to 1692, when, in the cuisine treaty “Lo scalco alla moderna” by Antonio Latini, the first traces were found. In that text the author inserts a chapter entitled “Treaty of various kinds of sorbets or iced waters” with recipes which teach the correct procedure to mix snow and ice with sugar, salt lemon juice, strawberries, back cherries, chocolate. In particular, it can be interesting the mention to the “milk sorbet which has first been cooked”, in that passage there should be the proof that a substantial change was made both in the ingredients and in the realization technique. After almost a century, in 1775, the doctor Filippo Baldini publishes in Naples the “De Sorbetti” in which he distinguish the latter in sub-acid (fruity) and aromatic (cinnamon, chocolate, coffee) and milky ones.

In the summer of 2015, along with the exceptional heat wave which involved the peninsula, the production and consumption of artisanal ice cream consistently increased. According to recent esteems, the quantities sold would be about 170 tons, obtained by the use of 220 tons of milk, 64 thousand tons of sugars and 21 of fresh fruit and 29 of other raw materials. A sensible increase also involved the ice cream store, which reached the number of 41 thousand, of which 12 thousand artisanal, and the rest characterized by the presence of bar and patisserie activities along. A business, the one of the artisanal ice cream, which brought to the country a gaining of 50-60 thousand employees in the field and enriches an industry (including the machinery, the freezers, the raw materials) of the value of 5 billion of euros. These strongpoints allow Italy to qualify as world leader in the field, in strong expansion towards the foreign countries in particular within the Arab Countries, Australia, China and the USA. It is not the export of the Made in Italy products alone which has registered a strong increase: in fact, Italy has always been avant-garde in matter of the production of machinery and freezers for this field. At the moment, in the world, you can count 120 thousand ice cream shops, which, within the next years, following the 2015 trend, shall rise up to 200 thousand.