Questa

Since 2008, in the Cascine Vica area
of Rivoli they’ve been producing ice-
cream that pursues quality in every sense.
The milk is fresh and comes from cows graz-
ing on pasture and fed on organic forage.
The feed of the hens that provide the eggs is
also organic and hydrogenated fats, emulsi-
fiers, artificial flavorings and powdered milk
are strictly forbidden. Flavors range from
classic crema (full-fat fresh milk, eggs, lem-
on and Madagascar vanilla) to crema reale
(orange cream with candied zest), from ma-
laga (with raisins) to fiordilatte, from Sicilian
almond to Bronte pistachio. The sorbets are
made with ripe fruit, cane sugar and water
from Pian della Mussa in the Alps. All pri-
mary ingredients are Gmo-free and certified
organic; the cones and all the other ice-
creams are gluten-free, as certified by the
“deleted wheat ear” symbol granted by the
Italian Coeliacs’ Association. At some major
events in Piedmont, you’ll find Biogelateria
ice-creams on sale in old-fashioned blue
carts pushed by bicycles. Closed Monday.
ICE-CREAM PARLORS
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