Alberto Marchetti is recognized by all and sundry as one of the masters of the art of ice cream making for his constant pursuit of perfection at every level, from the selection of ingredients (he is the first to acknowledge how important his meeting and collaboration with Slow Food have been in this respect) to production techniques. A new development was the opening in March 2017 of Casa Marchetti, in Piazza CLN on the premises that housed the Blu Bar in Dario Argento’s film Profondo Rosso. The Casa (it would be reductive to call it a gelateria, or ice cream parlour) is spread out over two floors and reveals all the secrets of ice cream production, which visitors can follow and even try for themselves, if they enrol on one of the many courses available. In addition to the open-plan production workshop and warehouse, there’s also a point of sale where you can buy the produce selected by Alberto for his ices, such as organic hazelnuts from the high Langa hills, Gobino chocolates, coffee and more besides. And then, of course – as and more than ever – there are Alberto’s magnificent ice creams.