A good ice cream parlour must have more than just good ice cream
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?
Carlotta Garancini
Contributor
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Semìno, discovering food from other worlds, grown by migrants
The Semìno project is a journey of discovery through different countries’ food habits, offering migrants employment opportunities and allowing us to enjoy the properties of vegetables from all over the world.