Perchè No! la gelateria fiorentina esposta al MOMA di New York

Close your eyes and open your mouth. And don't spy! Today we'll tell you a story through gelato and the words of Ciro Cammilli, owner of the Perché no gelato shop on Via dei Tavolini, 19/r, Florence!

Craving some ice cream? Why not!

“Ice cream is a condensed mixture of happiness”

Hugh Laurie

RCan you guess? Cream, the most classic and simple taste that exists. Like the history of this place, so important for Florence and for many people.

Creators of happiness since 1939

Why not! It is one of the oldest ice cream shops in Florence, as it sells happiness in scoops since 1939. The reason for the name? The old owners, the Mr. Ravaioli, they passed in front of that sign and the Mr. Ugo he was able to see beyond: he saw children, women, ordinary people and VIPs queuing up to taste his ice-cream. “Why not?” he asked his wife Rosa with the typical Tuscan courage.

In this place many children they consoled themselves after a grazed knee, many couples they fell in love and there were also some marriage proposals (remember with photos). Ice cream, after all, belongs to everyone, like the happiness.

There Cammilli family He took over the company in 1992 and his words exude a infinite passion for his profession, a boundless love.

A passion for ice cream

New taste. Do you feel the sourness? Do you feel the thirst-quenching taste? It's about lemon.

Lemons, like all the other ingredients, are treated every day by the Perché no! ice cream shop to be transformed into ice cream. Thecitrus, in particular, comes prepared the same day otherwise it would oxidize.”Let's make ice cream everyday, using the as few ingredients as possible, without colorants, emulsifiers, preservatives and hydrogenated vegetable fats"Ciro explains to us, adamant on this point. The preparation of the ice cream and the ingredients begins at 4 in the morning. “We use machinery that produces 60 liters of base mixWe use them 4 times a day”. In Ciro's words we see all the difficulties and the effort to produce this very natural ice cream and we perceive that extra taste: the passion and theLove of who produces it.

All, but really all the tastes of desires

Again, open your mouth. Do “Ahhhh”. Here you are the cheesecake ice creamDelicious, right? Here you'll find all the studies and experiments conducted to invent new flavors, without radically altering them. These studies, however, start from the basics, from a deep knowledge of gelato and its secrets.

La gelateri Perchè No! di Firenze è uno dei 10 migliori luoghi al mondo dove mangiare il gelato secondo molte riviste internazionali

An Ice Cream Academy

Would you like to learn them? You can. Why not! opened in July 2017 the “Why not Academy“Better than Hogwarts and Harvard, try it and believe it. There, in French, English or Italian, you will be explained the secrets of artisanal ice cream, you will be able to taste it, smell it, you will be able to observe it in a different way and you will be taught some tricks to recognize excellence.

“A good ice cream it doesn't have to satiate with a cup. I am simple ingredients, they do not have to fill if everything is done in the traditional way and without the addition of non-natural products" Ciro tells us. And we will keep that in mind in this Tuscan summer which is entering its peak. The lessons last an hour and there is nothing stopping you from doing more than one a day if you want to do a full immersion in this world. The price?

“It is popular, to create a Why Not Ice Cream Culture" Ciro tells us, leaving us very surprised. Because ice cream has no secrets for us. master ice cream maker: it is a healthy and complete food, but above all it is a food that unites everyone, better than a national football team.

Surprise with goodness

“I want to start from the basic ingredientsIt's easy to amaze with a gourmet ice cream, perhaps served on a risotto. I want to amaze with a pistachio ice cream (strictly from Bronte)" announces Ciro, launching his challenge and giving you a little hint about the next tasting.

For this flavor, you can keep your eyes open, but sharpen your taste buds. Blue cheeseA blue cheese produced in Lombardy and refined in Maremma. gourmet taste, a flavour that can really be served on a risotto to amaze, to boldly blend flavors and to make ice cream the king of the table. An ice cream that starts with the extensive research that goes into healthy, fresh ingredients. Ciro knows the refiner of this cheese, but also those who cultivate them pistachios in Bronte, these people are a symptom of quality, a living certificate.

But now let's experiment a little more, what do you say?

Flavors of the East

Here you are the ginger ice cream, to the black tea and that to the matcha green teaWe are spoiling you, so enjoy them one at a time, let yourself be transported by these oriental flavorsWhere do they come from? Why not! It's international. Korean, to be precise. In Korea 3 stores were opened, not in franchising, but with specific guidelines, which must meet the Cammilli family's very high standards. Because Ciro speaks to his customers, not just Florentines, but those from all over the world. So from Koreans he took the goodness of tea and the liveliness of ginger and come on French the scent of lavender. And everyone can taste it…with a calendar in hand.

Different flavors every day

Don't look surprised now. But since the ice cream is made every day, some flavors are only available in some days of the weekDo you want to? RoseMonday is for you, but if you prefer the Sacher Torte Then you'll have to go two days later, on Wednesday. If you like variety, you can go every day, from Monday to Sunday.

And remember that this ice cream shop in Florence is truly a temple recognized throughout the world and celebrated throughout the world: The Figaros, Use Today, National Geographic…everyone elected her as one of the 10 Best Places in the World to Eat Ice CreamNigella, the famous English chef, defined it as “the best ice cream in the world”.

The art of ice cream and ice cream in art!

Not only that: Perché no! ice cream has become an icon, on a par with Marilyn Monroe: Martin Kippenberger -the German Andy Warhol- drew a canvas depicting Via dei Tavolini and a glimpse of this ice cream shop. And the painting was not only exhibited at the Hamburger Bahnhof-Museum Für Gegenwart of Berlin, but it arrived at the MOMA of New York.

Ice cream is a simple food, Good And healthyA food that speaks of Italy and Florence. Perché no!'s ice cream is the best postcard a tourist can take home, the best moment of peace that a Florentine can savor.

Why not!… – Via dei Tavolini, 19r Florence – Tel. +39 055 239 8969
Opening hours: Monday to Sunday, 11:00 am to 11:00 pm