Ice Cream Parlor
By Marco Ciampini
in the suggestive setting of Trinità dei Monti, between Piazza di Spagna and Villa Medici
My thought is to continue making the recipes as they were born in 1945 from the courage, passion and imagination of my grandparents and who still accompany me in my efforts today.
Today it has become difficult to understand good ice cream.
The knowledge of the quality raw materials, the freshness of the products, the hygiene and the expertise are the foundations of a valuable end product.
To maintain the high quality of our ice creams, in our laboratory, we produce them little by little.
The continuous quality control of our primary products such as milk, sugar, fresh eggs and fruit, enhanced by the recipes of my Grandparents, allow the creation of the ice cream I love.
Everyone has his own.
Mine has all the flaws of a homemade ice cream. "