Amorino

Created by two childhood friends, Cristiano Sereni and Paolo Benassi, Amorino was born in 2002. The passion of the two designers is distilled through essential values: demanding quality, cultivating consistency, pleasure and taste, presenting flavors and decor. Paolo Benassi: “ our goal is to make excellent gelati as naturally as possible .” Very quickly success pushes them to settle on prestigious sites. The crowds in front of their stores are now part of the summer scenes of many capitals. Cristiano Sereni "my greatest satisfaction is to make discover through Amorino, the magic of Italian artisanal ice cream ... a part of my native land, my little home" The flavor of an ice cream comes first of all from the careful choice of each ingredient but also from the patient and qualitative work of its preparation. Amorino is acutely aware of this demanding process. Each new recipe pushes the search for flavors and tasting pleasure a little further. How? 'Or' What ? By simply emphasizing the organic and the natural , by unraveling the secret of the origins of each product, but also by checking the production methods on site. Cristiano Sereni and Paolo Benassi decided in 2005 to centralize production, in order to combine their know-how with modern techniques, from creation to production. Paolo Benassi “we want to have complete control over our product and be able to guarantee excellence to all our customers. In order to ensure product consistency, no further handling is done in the store where multiple hazards could alter the product " Cristiano Sereni: “Our ice creams and sorbets are turbined daily in accordance with Italian tradition, under the eyes of our chefs . Our recipes are accompanied by a maturation time which allows the refining of each aroma and gives each fragrance time to assert its own character. We use organic free-range eggs, high quality whole milk. No artificial flavors and no coloring have a place in our ice creams. This is a basic condition of our work. ”