Alfredo Gelato, a name that immediately evokes the summer and one of Italy’s most traditional and well-loved products.
However, if you’re thinking it’s just another ice-cream parlor, you’re wrong. Alfredo has done away with the conventional ways of selling ice-cream: the laboratory or “do-it-yourself” models, and replaced it with a new way to make ice-cream “on sight”. The classic showcase of this innovative ice-cream parlor is a laboratory in itself that uses individual batch freezers instead of wells or tubs.
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