Cristiano & Paolo

소꿉친구인 Cristiano Sereni와 Paolo Benassi 덕분에 아모리노가 2002년에 탄생했습니다.

Cristiano Sereni

내가 열살즈음에..제일 좋아했던 아이스크림 제조실에 들어갔던 날을 기억한다. 이탈리아라는 나라에서, 이러한 세상은 정말 마법 같은 발견이었다. 새로운 세계의 초대처럼 느껴졌다. 내 눈앞에서 그 경이로운 것들을 창조해내가는 장인의 희열을 보고, 나의 마음은 사로잡히고 매료되어갔다.
30년 뒤인 지금, 내 친구 파올로와 함께, 여전히 활발한 창의성을 바탕으로, 아모리노라는 멋진 모험을 하고 있다. 내가 제일 좋아하는 맛은 : 일 피스타치오 수블림, ma quello vero!

Paolo Benassi

다행히 맛있는 핸드메이드 젤라또는 존재한다. 맛있고 놀라우며, 식욕을 돋우고, 거부하기 어려운 젤라또, 그것이 아모리노다.
나는 이러한 핸드메이드 젤라또에 빠졌다. 그래서 나는, 우리 아모리노 명성에 맞는 오마주를, 나의 레시피를 통해 선물하고 싶었다. 젤라또의 다양성과 맛은, 나를 감상에 젖게 하는 매력이 있다. 내가 제일 좋아하는 맛은 당연히 아마레나!

아모리노 노하우

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Created by two childhood friends, Cristiano Sereni and Paolo Benassi, Amorino was founded in 2002.

The two founders' passion is highlighted in their values : exacting standards of quality, consistency, pleasure and flavour, as well as the cosy atmosphere in their shops.
Paolo Benassi : "Our objective is to make the highest quality gelato as naturally as possible with no artificial colours or flavourings".

Very soon their success allowed them to open more stores in many prestigious locations. The crowds in front of their shops are very much a part of the summer scene in various capitals.
Cristiano Sereni : " greatest satisfaction is allowing people to discover, through Amorino, the magic of authentic traditional Italian gelato... it's part of my home, my native culture".

The creation of each new flavour of gelato starts with the most rigorous selection of sourced ingredients, combined with the patience and skill of our highly trained chefs. We, at Amorino, are fully conscious of the requirements that are needed to make perfect gelato and we won't rush that delicate process. For each new recipe, we push ourselves to maximise the flavour and taste. How? By simply using organic and natural products, by sourcing our ingredients directly from reputable suppliers and by ensuring that we oversee every stage of the production process.

In 2005, Cristiano Sereni and Paolo Benassi were able to centralize their gelato production which allowed them to combine their valuable know-how with new techniques from the drawing board to actual production of each flavour. 
Paolo Benassi "We insist on keeping a close eye on the production of our gelato to thus be able to guarantee the highest standard of quality to all our customers. In order to achieve this consistency, our products arrive at each shop ready to be served, this avoids the risk of product alteration and we can guarantee that our customers will enjoy the same experience regardless of where they go to buy it".

Cristiano Sereni " Our gelato and sorbets are churned everyday in typical Italian fashion under the very watchful eyes of our chefs. Our recipes take into account the needed for the gelato to mature, to allow each flavour to develop to its full potential. We use only the freshest free range organic eggs and the highest grade whole milk. Absolutely no coloring agent or artificial flavours will be found in our gelato - this is one of Amorino's fundamental principles".