Good ideas end up being copied, and this is the case of the Agrigelateria format, which came into being in San Pé, a tiny village on the outskirts of Poirino surrounded by fields of wheat, orchards and livestock farms. It is the latter that supply the high-quality milk for the 100% natural ice cream. In 2021, Alfonso, Antonietta and Giovanni celebrated the twentieth anniversary of their brilliant entrepreneurial brainwave, an idea that smacks of goodness, rurality and eco-sustainability. Fresh milk provides the creamy base for seasonal flavors made with the finest ingredients from the local area and the rest of Italy: plain, vanilla, chocolate, yogurt, hazelnut (the trilobate variety from the Langhe hills), pistachio (pure, from Sicily), nougat (Relanghe) and bonet (chocolate and amaretti), to cite a few. Flavors for the lactose-intolerant feature strawberry, berry fruit, melon and peach, all made exclusively with fruit from the company’s own orchard. Recent novelties include iced cakes with cornmeal biscuit and chocolate bases filled with the various flavors of ice cream: hence Persi pien with peaches and bonet, Ciculata and Ceresita. In San Pé there’s also a green space where you can enjoy a day with the family in contact with nature. The choice to have three different points of sale not far from the factory was deliberate.