This summer we will eat the traditional big desserts on an ice cream cone. Rampant fashion? Want the flavors of the past (and a new line of preparations for ice cream parlors that we bet will make a splash)
From the Zeppola of southern Italy to the Strudel of Trentino, passing through the very American Apple Pie or the Black Forest of Germany: we are ready to bet that the next flavors of ice cream that will flood the ice cream parlors of half of Italy will be these. A widespread passion among ice cream makers? A new trend? Definitely a desire of consumers to rediscover the flavors of childhood and holidays. But above all, a new line of products presented at Sigep, the Rimini fair dedicated to ice cream, from Fabbri 1905.
In addition to historical sour cherries, in fact, the company is a leader in the sector of preparations and ingredients for ice cream all over the world and has now transformed the delights of pastry into ice cream cones thanks to the latest creation, "Nonna Rachele", a "Sourdough" that allows ice cream makers to recreate the basic taste of all pastry preparations.
The Bolognese company presented 20 new flavors of ice cream which faithfully reproduce as many masterpieces of the national and international confectionery tradition, to discover the typical regional and different countries, capable of bringing us children, evoking the most genuine flavors of the house, parties and moments of joy that only sweets can immortalize. Here then make their entrance to the ice cream shop "Aragostella"Neapolitan, the"Plier"Bolognese, the"Zeppola", The"Typical Italian cake with custard cream filling"Lecce, the"strudel"Trentino, the"Tenerina"Ferrara, but also the"Apple Pie", The"Black Forest", The"Sacher cake", The"Mother-in-law languages", The"a thousand leaves"And many more, and even the very famous" Rusk ", all rigorously in an ice cream version. Appointment in ice cream parlors throughout Italy.
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