Created by two childhood friends, Cristiano Sereni and Paolo Benassi, Amorino was born 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 ice cream as naturally as possible with no artificial colours or flavourings".
Very soon their success allowed them to open more stores around Paris. The crowds in front of their shops are now much a part of Paris's summer scene.
Cristiano Sereni: " My biggest satisfaction is to allow people to discover, through Amorino, the magic of authentic traditional Italian ice cream...it's part of my home, my native culture".
The creation of each new flavour of ice cream starts with the most rigorous choice of sourced ingredients, combined with the patience and skill of our highly trained chefs. Amorino takes conscience of the process that it requires. We, at Amorino, are fully conscious of the requirements that are needed to make perfect ice cream and we won't rush that delicate process. For each new recipe, we push ourselves to maximise the flavour and the taste sensation. 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 ice cream production which allowed them to combine their valuable know-how with modern new techniques from the drawing board to actual production of each