Carabè
tradition becomes emotion
to be enjoyed
Artisanal Ice Cream and Granitas
Since the beginning of the last century, a family of ice cream makers, the Lisciandro family, has lived in Messina. Antonio is the youngest member. In 1989, from Sicily with love, he arrived in Florence and opened Carabè, a temple of Sicilian ice cream whose motto is:
“quality without compromise”.
Carabé was immediately appreciated in Bella Firenze, and soon became a consolidated and highly appreciated reality for the production of artisanal ice cream, granitas and Sicilian cannoli.
A few years later, Carabè expanded its capacity and vision with the creation of a large ice cream production and training center in Terranuova Bracciolini.
Parco Carabè is born, an oasis of peace in the Valdarno hills, where you can savor and discover the quality of our gelato, granitas, and cannoli.
Technical and human value go hand in hand. I always refer to the words of Saint Francis: "He who works with his hands is a laborer. He who works with his hands and his head is a craftsman. He who works with his hands and his head and his heart is an artist."
In life, it's important how we do what we have to do; we must always aim for the best."
Antonio
Charisma
A genuine smile, the ability to welcome each customer with enthusiasm and make them feel at home, transform a simple purchase into a special moment. It's that human, authentic, and engaging touch that makes every visit a pleasant memory to relive again and again.
Ability
Skill is what transforms a simple gelato into a masterpiece of flavor. Every cone and cup is born from precise gestures, the fruit of experience and attention to detail. From choosing the ingredients to creating the perfect texture, to the final presentation, every step requires expertise and dedication.
Experience
Experience is the value that guides us every day, the fruit of years spent in laboratories, balancing flavors, and listening to customers. Over time, we've learned to recognize preferences, anticipate desires, and perfect every recipe.
