HANDMADE ICECREAM SINCE 1952
WHERE WE COME FROM, IF ONE SAYS "CIRO & PIO" THEY THINK OF ICECREAM,
AND IF THEY SAY ICECREAM THEY THINK OF "CIRO & PIO".
The success of the "Ciro & Pio" handmade icrecream stems from its unique taste, achieved thanks to both fresh raw materials and craftsmanship, supported by 60 years of expertise. The "Ciro & Pio" brand is best embodied by the renowned icecream parlour in Jesi (AN), where the founders' children and grandchildren followed on their predecessors' steps.
The importance of Health
The brand has been cooperating with the AIC (Italian Association Against the Coeliac disease) to best attend coeliac clients. As far as those who are lactose, egg or dried fruit intolerant are concerned, soy or rice icecream is available, together with saccarose-free icecream.
High-quality materials
60 years of activity, together with the constant pursuit of quality, have enabled the brand to select the best high-quality raw materials, such as the Nocciola Tonda Gentile Trilobata and the Bronte pistachio nut. Fresh cream is used instead of cheap vegetable hydrogenated fats.
Eco-Sustainability
Raw materials are purchased from 0-mile firms to preserve the environment: Tre Valli, Monaldi, Ortofrutta, Fiorente, Trionfi Honorati, Gastreghini are but a few examples.Teaspoons, as most of the boxes (small cups and so forth) are made of recycled, biodegradable materials.
