Blown glass craftsmanship, new oil and creativity for the event ” Il cavolo a merenda“, ice cream created by the master ice cream maker Vetulio Bondi with chef Simone Cipriani.
For this exceptional ice cream, which has among its main ingredients in addition to black cabbage, just the extra virgin olive oil, Assaggiaolio boasts a customization handmade in limited numbers, with gold lettering and a light green paint.
A very special customization and above all an unconventional use protagonist of the events at the Food and Wine Biennale in Florence, at Wine and Food in Florence, at Sigep in Rimini.
