Consistent product quality: wherever in the world our products are served, the chemical-physical and organoleptic characteristics remain unchanged.

• High quality ingredients: mainly superior choice Sicilian ingredients, no colourings, no preservatives and no hydrogenated fat, with fruit and fresh 100% whole milk;

• Hygienic and safe: there is no handling of the product with other semi-finished products, excluding the risk of contamination of the product with external agents;

• Simple preparation and reduced processing times;

• Reduced space requirements: less storage space is needed for the raw materials and equipment. One single supplier. All you need is a parlour with an adequate workroom/storeroom;

• Economic savings on personnel costs: (with regard to the number and professional skills required). Anyone can produce ice cream even without any experience in the artisan ice cream sector. (3 days training);

• Economic savings on workshop equipment and personnel costs;

• Area exclusivity;

• Variable area of exclusivity depending on the population density;

• Project finance options;

• No waste: 100% of products in the parlour storeroom are sold;