When, in 1994, we opened ‘La Sorbetteria Castiglione’ in Bologna, it was our first experience of running a business and there were not many ice-cream shops in Bologna. The average quality of ice-cream was fairly low and customers had little information about production techniques and raw materials.
We started our journey full of enthusiasm and the good fortune to have worked for nearly 10 years together with the Negrini family, experts in life and work and owners of the legendary Pino ice-cream shop. Today there are more than 100 ice-cream shops in the city and the surrounding areas and generally ice-cream is much better everywhere than it was once. The secret is undoubtedly competition and the way of working.
Today, as in the past, you can see the continuous production of ice-cream from when the shop opens in the morning to when it closes at night. The shop is equipped with state of the art systems and we never stop pursuing research and development in the areas of quality and health. Why have we completely refurbished our premises? We chose to do so for the benefit of our customers. Over time the importance of the environment where you relax for five minutes has grown, from breakfast to the midnight ice-cream, and the customer demands efficient service combined with more product information.
We have tried to bridge the gap between the craftsman who is unable to describe to everyone the little secrets and anecdotes of his or her craft and the reasonable curiosity of the customer to observe and understand fully what is offered and served.
The history of the Sorbetteria is based on the relationship with the regular customer, who asks questions, gives advice and makes suggestions.

“Listen and learn every day, strive to do better than the day before”