{"id":704,"date":"2025-05-21T16:45:46","date_gmt":"2025-05-21T14:45:46","guid":{"rendered":"https:\/\/www.galliano1923.com\/ice-cream\/"},"modified":"2025-07-04T11:54:05","modified_gmt":"2025-07-04T09:54:05","slug":"ice-cream","status":"publish","type":"page","link":"https:\/\/www.galliano1923.com\/en\/ice-cream\/","title":{"rendered":"Ice Cream"},"content":{"rendered":"\t\t
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Ice Cream<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Pioneers of the Italian artisanal tradition<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Enzo Vannozzi, the first son of Galliano, the founder, dedicated all his life to the production of high-quality ice cream. A great connoisseur of ice-cream making techniques and a curious experimenter, he has always tried with enormous success to offer ice cream where taste and lightness were the main actors.<\/p>

A lecturer in numerous training courses both in Italy and abroad, he has received countless awards in his prestigious career, starting with winning two consecutive Oscars for Artisan Gelato in 1972, with his famous Rose Petal ice cream, and in 1973, with an ice cream made with courgettes cooked in milk – later christened \u201cVersiliana\u201d.<\/p>

He pioneered the ice cream philosophy he liked to call TOTAL ICE CREAM. He believed that ice cream could be made from anything that was edible and some of his creations such as tomato ice cream, gorgonzola ice cream or Zibibbo ice cream (sweet wine from Pantelleria) – as well as those for which he received official recognition – allowed him to forge prestigious collaborations with masters such as Gualtiero Marchesi and Iginio Massari. It was his work alongside the latter that enabled the birth of the Accademia dell Gelateria Italiana in the mid-1990s; an organisation whose aim was to bring together and connect all the greatest masters of artisan gelato making excellence.<\/p>

When he passed away in January 2005, Enzo Vannozzi left us a legacy of his immense passion and the ability to continue along the path that he had first set out on, continuing to look to tradition to produce every day an artisan ice cream that rediscovers ancient forgotten flavours, without ever forgetting to innovate and experiment.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\u201cOutstanding coffee granita with whipped cream\u201d
Gambero Rosso, 2015<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Total Ice Cream<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\tYou can freeze everything, as long as you respect the delicate balance of ingredients\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tEnzo Vannozzi<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This continues to be our philosophy and every day we want to offer you ice cream that meets strict quality standards, because we want our products to have an explosive taste, but at the same time be highly digestible and low in fat.<\/p>

How do we do it? With a multi-stage production process and long resting times of our blends, we enhance the best ingredients that the market and our territory offer us.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Sicilian granitas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We have lots of them. So many. All made with the simplest of ingredients: water – fresh fruit – sugar. <\/p>

All whipped in our workshop and served directly in trays. Just like ice cream!<\/p>

Mix them together for endless flavour combinations, you will never run out of surprises! Some, perhaps, could even accompany your aperitif.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Special ice cream desserts<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We have 17 ice cream desserts in our menu! Some of them are classic \u2013 such as Affogato al caff\u00e8\/cioccolato or fresh fruit salad with ice cream \u2013 while some are original creations of the Gelato Maestro- Enzo Vannozzi. He was perfecting the recipes between the 60s and 70s, adding and mixing famous liquors that match perfectly with the taste and the toppings in each dessert that we make until now.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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To-go ice cream<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Some have always called it \u201cMottarello\u201d or \u201cRicoperto\u201d. We have always called it \u201cPinguino\u201d: we have been producing it for more than 40 years using the same steel moulds as in the past. So much for \u201cvintage\u201d ice cream!<\/p>

If, on the other hand, you prefer a popsicle to combat summer arsure, know that the ones we make contain only fresh fruit, water and sugar. Stop.<\/p>

Then there are the semifreddo-filled cones, the frosted ice-cream bricks, the handmade \u201cBaci\u201d and \u201cAfricanelle\u201d.<\/p>

It is indeed the home of pr\u00eat-\u00e0-porter<\/em>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Semifreddo cakes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our Zuccotto is an exceptional dessert to share with the people you love! A shell of sponge cake filled with semifreddo cream. The filling is based on whipped cream, nougat, rum and dark chocolate drops; available in different sizes to fit everybody\u2019s needs.<\/p>

You can also sit at one of our sea-view tables, order your food from the waiter and have it served to you to enjoy. Perhaps after sipping a good aperitif at sunset.<\/p>

Or we can also offer you a homemade tiramisu semifreddo, also available in single portions!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Pioneers of the Italian artisanal tradition https:\/\/www.youtube.com\/watch?v=bnixgLYpXnUhttps:\/\/www.youtube.com\/watch?v=lEWafIFFCzE Enzo Vannozzi, the first son of Galliano, the founder, dedicated all his life to the production of high-quality ice cream. A great connoisseur of ice-cream making techniques and a curious experimenter, he has always tried with enormous success to offer ice cream where taste and lightness were the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-704","page","type-page","status-publish","hentry"],"yoast_head":"\nIce Cream - Galliano 1923<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.galliano1923.com\/en\/ice-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ice Cream - Galliano 1923\" \/>\n<meta property=\"og:description\" content=\"Pioneers of the Italian artisanal tradition https:\/\/www.youtube.com\/watch?v=bnixgLYpXnUhttps:\/\/www.youtube.com\/watch?v=lEWafIFFCzE Enzo Vannozzi, the first son of Galliano, the founder, dedicated all his life to the production of high-quality ice cream. 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