Pietro Di Noto, the master founder of the the namesake pastry and ice-cream, just selects raw materials from Sicily with knowledge. In his large choice he offers slushes and sorbets made with Sicilian citrus, handcrafted products such as dry and fresh pastry, nougats, colombe and panettoni. All in compliance with the Italian confectionery tradition.
A unique direction starting from their cows and buffaloes breeding, trough the milk transformation, up to the finished products market. Tusa and Cremona, Lombardy and Sicily regions: a marriage that changes the way to link together tradition and innovatio
The ICEFARM company success stems from here and from both team-play core value and well-defining roles, believing that people involvement is an essential element towards innovation and worth.