The ice cream Fiordiluna born in June 1994 in the premises of a cafe in Rome with resale of natural food products, typically regional and ethnic, in business since 1954.
Already in the 70s our parents took delight in the occasional production of cold drinks and ices, meticulously choosing the best natural ingredients available on the market and preferring the manual for quick and easy preparation.
In 2006, we moved in a historic building on Via della Lungaretta 96 (Trastevere), Rome.
The ice cream we offer, thanks to its unique formulation and production technology, the freshness of the work carried out entirely on site and the quality of ingredients, can receive a full, intense and faithful aromatic range.
The fruit sorbets have, in addition, a creaminess unprecedented.
These results are obtained by eliminating emulsifiers of any kind (the eggs are exclusively present in the cream and in the few tastes like), of thickeners in the majority of cases (when present are composed exclusively of seeds of guar and carob), flour of synthetic additives, artificial sweeteners, milk and cream ice cream fruit, flavorings, colorings, milk powder, hydrogenated fats, adjuvants.