Ice-cream masters at Brioscià work right in front of the customers. The workshop is separated from the rest of the ice-cream parlour only by glass, thus giving the more curious the chance to observe the working processe. The quality of this hand-made production comes from the raw materials, carefully selected according to availability and seasonality. To complete your cone, try the ‘icing on the cake’, i.e. the various drippings available in chocolate, white chocolate, hazelnut and pistachio. All preparations strictly follow traditional recipes. However, there is no lack of creativity and innovation, such as the Grezzo di Raffadali, a special cinnamon chocolate. Thanks to the absence of thickeners, even coeliacs can enjoy the fantastic flavours of this ice-cream parlour.