Together with our technological partners, we made up a testing laboratory into the Scientific Campus in the Parma University: in fact, since some year, we are developing together with them our researches on innovative ingredients that could be used on ice cream making (also for an industrial and continuous system).
In this space, our main focus ‘research and development’ take shape: into this laboratory we have the chance to make tests, make trials, evaluate performances during time, consider in a scientific and analytic way all the changes and modifies that happen to the ice-cream, in this space we experiment our new ingredients.
University environment allow us to have new ideas every day, to start new challenges; in additions, we always have at our disposal brand-new machines and facilities.
Also, this laboratory give us – and also to our customers, potential clients and guests – the chance to make live-trials, make test with their own recipes, make comparisons and evaluations on results.
This space can be used also to organize live demonstrations with commercial agents and/or distributors, to manage gelato school classes, training, meetings and customized consultancy.