It is 1939. We are in Genoa, a land of centuries-old traditions and ancient culture. For Antonio Dufo, better known as Tonitto, the meeting of life here: the encounter with the art of ice cream. Still excited when he opened the doors of his first ice cream shop in the elegant Baro district is still erased. The sixties and seventies are certainly years. The first international awards also arrived. Today, ice cream is not just a masterpiece in the panorama of Italian culture, but above all respects its recipes, tastes and flavors Selection of raw materials, from the first quality Italian ingredients of guaranteed origin Special care in its processing and mixing, respecting the classic recipe and the highest quality standa
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