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It was 1953 when Mario Fiasconaro, father of Fausto, Martino and Nicola Fiasconaro began his adventure as an ice cream maker and pastry chef.

Then there were no refrigerators. Ice cream was made with snow, which was kept for preparing ice creams.

Then came the first experience with pastry, cassatine, cannoli, "sfincioni" with ricotta cream to the "mountains" of profiteroles, which soon became a real workhorse.

Meanwhile, under the guidance and teachings of his father Mario, Fausto, Martino and Nicola grew, and they quickly took over the family art, contributing decisively to the definitive launch of the company nationally and internationally.