After the breakfast, we have the chance to learn more about the ice production in La Cremeria. As there is still some time left until our appointment, we walk around and shoot some video clips.
We start with the Venetian Lion and the gondolier on the miniature golf course. Then we visit the fruit shop and the supermarket.
The fruit store offers a large variety of fresh fruit from the region.
In the supermarket, the processed fruit in the form of wine in the foreground. Here you can even bring your bottles and fill it with wine at the vending machine. But this time of day, the classic breakfast with coffee and sweet bits are more important.
In the meantime, different ice types were already provided in the cooling shelves in the “La Cremeria” for the sale. Carlo Smerghetto and Carmen Marinella are the owners of La Cremeria.
After a short wait, we can go to see Carlo. He works in a narrow space, which is very cramped by the ice machines, refrigerators, and shelves. Since he usually works alone here, space seems to be sufficient.
Still, we wonder how he manages to produce 40 varieties of ice cream every day during the high season. At the moment, he produces “only” 20. Carlo has 120 different varieties in his repertoire. Every day he produces fresh ice cream.
In a silver-colored mixer, he prepares the base for the ice production of the day. Milk is pasteurized with sugar and cream and stirred until creamy.
The basic mass then comes in one of the two machines that are available on the opposite side of the room. Then Carlo adds the appropriate ingredients for each flavor. Here he produces pistachio and coffee ice cream.
Carlo uses only natural, fresh ingredients and flavors and keeps the amount of air in the ice very low. The amount of air is 38%. The industrially manufactured ice cream contains sometimes up to 120% of air. This means, the air more than doubles the volume of ice mass.
Then the ice cream goes into the fridge for some time, but it must not be too cold, because it then loses its taste.
The 13 years before, Carlo has produced his ice cream in Cavallino. It quickly got around, how good it tastes, so that the Marina di Venezia strove to win him. Carlo has been in the marina for a year now.
When I tried the ice cream for the first time two days ago, I was enthusiastic by this good taste. So far, I was of the opinion that the ice cream parlor Tichy in Vienna produces the best ice cream in the world. The ice cream dumplings are finally legendary.
But I have to correct myself. The ice of “La Cremeria” is even better.
Finally, we could try the ice cream again. Thanks a lot for this!
Please read on > In the center of Venice
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