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 artisanal 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 Italian artisan ice cream known in Poland and finding oneself as in Italy in the best artisan ice cream shops of the Bel Paese.

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 freshness and the 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.

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