igelatiartigianali.it

School of artisan ice cream

My name is Armando Ciotola and for years I look after the training, the craftsmanship, marketing and business management. I am an ice cream maker and son of Art.
My father, Alfonso, has passed on me an homemade craft, learned from his father. Years ago the homemade ice cream production was very different from nowadays, manufacturing was slower and more difficult. You learned this art working in laboratories; you needed to steal it from the masters who jealously kept their recipes secret. Nowadays it is a much more scientific homemade craft made up of the study of chemistry, raw material analysis, calculation of balance and lots of creativity. I studied and experimented, creating my own recipes and different techniques, and now it’s a strong passion for me and I pledge myself to it like consultant. During my long working path I met several masters, I attended different refresher courses about the new techniques for the production of homemade ice cream, Italian semifreddo, hot ice cream, mignon and small portions of ice cream, cold pralines, etc. And I go on with the experiments of new techniques and to feel more and more master of the craft, being able to expand in all areas of the ice cream production and beyond.Today I go on with having fun creating recipes with my father and together we try to pass this job on anyone who wants to approach this exciting and creative world, hoping to form even new masters of Italian ice cream, going along with their path from the heart of the production (raw materials) to the business strategies for the management of the ice cream assets.