La Sorbettiera

The ancient art of ice cream is handed down from generation to generation since 1934 by the family Brustolon, a family full of tradition and passion. Hailing from the small Zoldo Valley (BL), the family Brustolon ice cream produced with only the ingredients available locally: fresh milk, fresh eggs and sugar. With old machinery, and an optimal balance of ingredients, producing a perfectly whipped cream ready to then be sold in the shop or on the road with bicycles used for the sales of ice cream, preserved in metal containers surrounded by a solution called "brine" (based of water, salt and ice), which allowed maintaining the temperature below zero. The tastes were just cream, hazelnut, chocolate and some kind of fruit.

 

Founded in 2007 by Antonio and his wife Elisa Ciabattoni mangled, after inheriting the family Brustolon the art and passion for homemade ice cream, the ice cream maker puts quality as the main ingredient for its success. And as before, the ice cream is stored in steel containers closed, called carapine, allowing a good maintenance of the product.