Paolo Brunelli is master ice cream parlor and chocolatier. His commitment is solely focused on 'doing good things'. An ice cream that revives memories, a satisfaction chocolate. Behind every result there is a story, there is experimentation, there is a desire for exploration, there is a past that is made up of many experiences, many helps, many awards, many supports. And there is a future, which is already now. His work is a continuous look ahead without turning his back on tradition. This attitude is reflected in its ice cream - numerous awards and consensus for Crema Brunelli - in its sweet products and in chocolate, the flagship is the Brunelli cake, a gianduia and hazelnut cake from Piedmont and the new Gelato in Tavoletta project , or four chocolate chess made with the same ingredients that make up the ice cream flavors proposed in the pocket version of Gelato in Can.
Paolo Brunelli has two stores. The first is that of Agugliano (Ancona), Gelateria Cioccolateria Brunelli, managed by his family, the second in Senigallia, Paolo Brunelli - Contemporary experience - in the historic center. The third, Paolo Brunelli - Combo - is under construction, will be inaugurated shortly and is located in Marzocca, a hamlet of Senigallia (Ancona), a new project that sees the mix of ice cream, chocolate and pastry. He is the author of two publications: in January 2016 he presented himself with 'Avanguardia Gelato', written with three other colleagues (Soban, Cutelli and Marchetti), a real manual of modern ice cream. In March 2017 solo with the book 'Ice cream shop for all seasons'. Also in 2016 he was co-founder of the Gelato Makers Company, a movement of responsibility towards good ice cream.
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