Catering
Antonio Lisciandro's ice cream has become very famous.
He is called to major events, in Italy and abroad: at the Café de Paris in Monte Carlo for the Week of the Italian Language in the World, at the Meridienne Hotel with the Italian embassy.
Antonio himself states: «People used to uncorking bottles of Château Pétrus and going crazy over your ice creams… this is priceless, especially for someone who comes from the school of scented ice cream waters, like mint cream».
The quality of raw materials
Everything produced is not just a product, but a cultural asset to be cared for through careful craftsmanship.
Extreme freshness, careful selection of raw materials, and personally supervised production: this is the formula that makes the dream come true.
Visual and then Olfactory Perception are anticipations of Gustatory Perception, which is why in an excellent product we must find the same characteristics of the raw material and enhance them.
