Pasqualina
La Pasqualina Newsletter
Pasqualina > The patent
"At a certain stage, I thought to myself: but what sense is there in seeking out quality ingredients if all the flavours get mixed up together? Why is it that, when we go to the delicatessen, they wrap the salami separately from the ham, but in a gelato shop/parlour they mix lemon with chocolate? So I patented the Pasqualina gelato tub.

How did I get the idea? Like all simple things, from something very ordinary! When I was riding my motorbike, I had a flash of inspiration: the egg box! Because our tub reminds you a little of an egg box. Each "scoop" is separate from the other one, so that the flavours do not mix with one another but create a palette of flavours to enjoy to the full.

The tub separates the flavours but at the same time can bring you together: we recommend putting it on the table when you have friends and, armed with spoons, you can enjoy our gelato flavour by flavour.
Then there are also the many advantages for conserving the gelato at home. Thanks to the polystyrene between each scoop, it keeps longer and above all, at the same temperature."

Riccardo
La Pasqualina artisanal ice cream, confectionery and chocolate shop, tea room since 1912 in Italy - look at the gallery
La Pasqualina artisanal ice cream, confectionery and chocolate shop, tea room since 1912 in Italy - look at the gallery La Pasqualina artisanal ice cream, confectionery and chocolate shop, tea room since 1912 in Italy - look at the gallery La Pasqualina artisanal ice cream, confectionery and chocolate shop, tea room since 1912 in Italy - look at the gallery
HIGHLIGHTS
Artisanal ice cream La Pasqualina - freshly milked milk, Calizzano chestnuts, Amalfi lemons, Thun honey, zabaglione, mascarpone and more - Italy
Gelato
Making a good gelato is no simple matter, on the contrary!
Everything starts from the choice of the ingredients.
La Pasqualina Newsletter
Copyright 2012 La Pasqualina VAT Reg. and Tax Number 01552260166
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