The idea is to apply a principle common to all the best restaurants in the world to the production of ice cream: the purchase of top quality raw materials made in Italy with the processes and manufacture of the best artisan ice cream of Sicilian origin. It is with this goal that since 2017 we have been buying and selecting only top quality fruit originating from Italy and Poland, a nation that offers absolute quality in the seasonal fruit sector.

This is how an ice cream is born as it once was: our main ingredient is milk which forms the basis of an always fresh ice cream, just made, we at -14° tradycyjny smak produce the necessary quantity of product every day, eliminating waste and avoiding that the freshness and quality of the ice cream are changed. Freshness is in fact one of the distinctive characteristics of Italian ice cream because it allows you to savor and recognize the taste of each single ingredient with a balanced mix of sensations that immediately satisfy the palate. The fresher the ice cream, the better its flavor and texture.

The laboratory thus works in a continuous cycle to always offer freshly whipped ice cream, we use the well counter because in this way the product is not exposed to light and open air and does not run the risk of oxidizing and altering in taste and structure. The ice cream is always creamy and easy to work with to be served at its best. In our production and sales laboratory in Warsaw we prepare liquid mixtures, which after a period of maturation at rest are pasteurized by hand with an old process that makes the processing unique thanks to careful management of the cold chain.

This is how the flavors that make us famous in Poland are born, the Sicilian lemon sorbet, the natural Pistachio, the real strength of our brand, together with the Apulian Almond as well as for the sweet tooth our Special, tasty mix of Italian ice cream creams such as Cremoso Italy and the delicious tiramisù.

The Mastro Gelatiere Mauro Giampino, Italian, born in Palermo, in the enchanting Sicilian region, after several years in Ferrero Italy and a concrete experience in the production of ice cream sets up on his own and opens an ice cream maker in Warsaw distinguishing himself for his natural Made in Italy artisan ice cream and meets Luca Lauricella, born in Rome, with Sicilian origins, specialized in Marketing and Visual Merchandising techniques and together they develop the idea of promoting and making known the real Italian artisan ice cream in Poland and finding oneself as in Italy in the best artisan ice cream shops of Bel Country.

In a year that we will all remember for the famous Pandemic we are able to open our ice cream laboratory starting to make known the -14° logo and the goodness of Italian ice cream in the city of Warsaw by operating in business 2 businesses with excellent customers including restaurants, pastry shops and creating their first corner shop inside a Warsaw patisserie in the Mokotow district.

After realizing that ice cream was enjoying enormous retail success with specific geolocation searches, we open in April 2021 the first LAB shop on the street in Ul. Postepu 10, a stone’s throw from Galleria Mokotow shopping center, to satisfy the palate too. to the direct consumer.