"What is the secret to making a good ice cream? Excellent quality of ingredients combined with the high-tech ice cream maker."

Although she grew up in her father’s pastry workshop, Carmela Grotta realized that she wanted to go to the sweet world rather late, after taking up civil engineering studies first. She studied at CAST Alimenti, where she returned after a few years as a scholarship student and did an internship at Calandrino, a pastry shop for the Alajmo family in Padua. At CAST Alimenti she met ice cream maker Francesco Palmieri: after working for two years in his company, she joined him as an assistant during courses and demonstrations. Discovering the ice cream as its ideal working matter, Carmela Grotta has opened an ice cream parlour with her husband and also collaborated with her brother's business.