An ice cream born from a choice
There is a moment, every day, when the La Fenice pastry shop fills with silent scents: when fresh milk meets cream and the transformation begins. It is a process that is not rushed. It does not follow trends, nor the urgency of numbers. It is made of waiting, of small gestures repeated with respect, of ingredients that all have a story to tell. That is where our ice cream is born.
We are on Lake Garda, but the roots of what we produce come from further away. From Sicily, for example, where pistachios grow in a fiefdom in San Biagio, on a generous and rough land, which makes them so intense that they are enough on their own. Or from Piedmont, where the IGP hazelnuts of the Langhe speak with a full and rounded voice. Or even from distant islands, like Tahiti or Madagascar, which give us the most fragrant vanilla beans in the world, the ones we mix with care to find the right balance in our ice cream.
We don’t need many flavors. We make a few and deliberately limited ones and we dedicate ourselves to those. Each one is a small exploration: a search for harmony, but also for truth, far from bright colors and pre-packaged flavors.
And then there’s fiordilatte. The favorite flavor of our master pastry chef, Manuel Pedrali. He always tastes it, wherever he goes. For him, this ice cream flavor is a kind of acid test. A fiordilatte ice cream must taste of cream, without being covered in anything. That’s when you understand if the ice cream is really good: when it doesn’t need anything else to tell its story.
Sorbets, on the other hand, follow the time. We produce them with 60% fruit, real and lots of it. When we can, we choose that of the producers in the zero-kilometer area: ripe peaches that taste of sun, juicy melons, freshly picked strawberries, wild blackberries.
