Irene B. - Roma - Italia . I really appreciate that Ice Cream,
and i come from Italy.The people inside
the shop gives a lot of information.So
it s a fresh pause, between a beach and
a cultural attraction.
A fresh spot to find.
Who we are
Gelato Artigianale Italiano
is an idea, a project building upon
a long-lasting friendship and a
pinch of courage.
Marco and Vaghelis are two young professionals with a passion for ice-cream and pastry. Opening their own gelateria is a dream come true. Determination and an extensive training at one of the most renowned producers in Florence were essential, but it would not have been possible to open their business in Rhodes without the assistance of the Master Ice-cream maker Palmiro Bruschi.
Our gelateria is Italian style! Each and every resale point has an elegant design. Our shop-fitting is both functional and welcoming. Each and every detail of the shop is carefully planned: from the quality and reliability of the equipment to the choice of the colors.
We love our work. We love ice-cream. Ice-cream is more than just the sum of its ingredients. Ice-cream is the creamy union of ice and sweetness. A harmony of substance and aromas transformed by the ability of the ice-cream maker. Making ice-cream is for us much more than a business: it is an expression of the Italian culture for gastronomic delicacies. That is why we carefully select our ingredients, using fresh biologic milk and seasonal fruit. We devote our fullest attention to the process of production and the creation of original recipes.
The Lab - All begins here. This is the heart of our business, built upon the experience of our team and conceived to be modern, efficient and user-friendly. The aim of Gelato Artigianale Italiano is to combine innovation and tradition. For this reason we have selected our machines based on quality and functionality.
The HACCP system - Our ice cream is produced according to the highest hygienic standards. In compliance with the applicable legislation, Gelato Artigianale Italiano follows a specific method of control called Hazard Analysis and Critical Control Points (HACCP) that guarantees the safety of our ingredients and products throughout the various stages of production and distribution. Should you decide to contact us, we shall assist you also in this respect. Indeed, we will provide you with complete assistance and will help you to elaborate a clear and efficient HACCP manual.
Franchising Gelato Artigianale Italiano
Palmiro Bruschi was born in Sansepolcro on August 31, 1967. His professional experience begins at an early age, when he trains at "Arte Dolce" in Rimini and "Cast alimenti" in Brescia. In February of 1994 he is named best Italian Master Ice-Cream maker. In March 1997 is becomes a Member of the Accademia della Gelateria Italiana (www.accademiagelateria.it). Since 2008 he teaches at the Gelato University Carpigiani. During his outstanding career he was invited to many well-known tv programmes. His work has been reviewed by prestigious newspapers and magazines, both at national and international level. He has travelled around the world acting as a consultant for businesses operating in the ice-cream making sector, as well as representing Italy from Tokio to Melbourne, from Hong Kong to New York, from San Paolo to Mosca.