How does one become from farmer to bio ice-cream maker?

Pamela Scardovi tells us how she has become a bio ice-cream maker

How does one become from farmer to bio ice-cream maker?

From the office to the stables, but in a completely positive and successful vision!

Pamela Scardovi explains, to Sole 24ore, at Mudec in Milan, how Baroncini Farm has become a producer of artisan ice-cream, made with milk of its 200 Friesian cows.

After milk, cheese and yogurt, the idea of bio ice-cream and the way to produce an ice-cream of excellent quality, with the best price-quality ratio at km0, known in all Emilia-Romagna.

What's the secret? Passion and love for this work, the agricolture and the italian quality for ice-cream.

See the video in streaming of complete interview.

 

 

 

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The love for nature is our Quality

The love for nature is our Quality

The love for nature is our Quality

The love for nature is our Quality

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