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Italian success story of ice cream makers
There’s an industry in Italy that has proven to be recession proof. When the founders of Grom began to produce "Gelato" ten years ago, they knew nothing about making ice cream. Their novel idea of using only the finest organic foods and fair trade suppliers has now made them one of the most popular ice cream-makers in Italy and around the globe.
Gentlemen, farmers or savvy businessmen? Guido Martinetti and Federico Grom are both in love with nature. In these fields in northwest Italy they cultivate dozens of different types of organic fruit.
Just over ten years ago, the two friends came up with the idea of selecting the very best product to make “ice-cream”. A risky endeavor for the duo from Turin, was setting up their business at the onset of an economic downturn.
Federico Grom, co-Founder of Grom, said, “Neither of us knew how to make ice cream. That was our first problem! I’m an economist. Guido is a wine expert, so he knew a bit more, but not much!!"
Today, the two Italians are at the head of a small business empire, with dozens of stores in countries including Japan, the United States and France. Revenue has risen dramatically over the last decade, and has held steady despite the recession.
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Gelato ice cream
Their business ethos subscribes to the method of farming labelled "Mura Mura", or ’slowly slowly’ in Madagascan, and has values similar to the ’slow food’ movement which originated in Italy to counter the dominant fast-food culture. Both are based on respecting people and nature.
Guido Martinetti, co-Founder of Grom, said, "Mura Mura is also about experimentation. There are about a hundred experimental trees and plants here. When we realize that a particular plant variety can produce a good sorbet, then we either cultivate it here by increasing production or we ask our suppliers to do it."
Grom make all their ice-cream in Italy and export it worldwide, flouting the rule that real Italian ice-cream must be made in the place where it is sold. But they seem to have gotten the recipe right.
A customer said, "I prefer this ice cream compared to those on the street behind for example, which may be made with chemical products and flavours."
It’s an Italian success-story which flies in the face of the country’s economic crisis. With temperatures in June being the hottest on record in a decade, the weather has also played its part in keeping customers coming back for more.
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Gelato ice cream
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Gelato ice cream
文化链接：
Gelato是著名的意大利食品，举世闻名，被奉为冰淇淋的经典。
6大特点
1.新鲜
2.低热
3.低脂
4.细腻
5.富有创意
6.因为有糖分吃多了并不 一定能减肥的
Gelato，按照意大利语与之中的直接翻译来看，它被译为“冰淇淋”，但如果你简单地把它等同于“Ice Cream”的话，意大利人一定会难过的。gelato是意大利传统手工雪糕的共同名字，这本来不过是雪糕的意大利语，在世界上却被作为这种上品雪糕的专用名———即使在英语国家，提到意大利雪糕，还是会称gelato，而非ice-cream。有人认为Gelato是意大利的诱惑，无论怎样表述，不容置疑的是，Gelato绝对是意大利的甜品代表。在意大利，每5000人就有一家“Gelato”，其中拥有一、两百年冰淇淋制作历史的老店随处可见。他们一般只保持“家庭私房菜”式的小规模手工生产，随制作者的个性与心情来更变口味。因此可以说“世界上没有两个一模一样的意大利冰淇淋”。 |
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发表于 2016-7-12 22:01:36