Cremeria Scirocco was born in the spring of 2004 from an idea of Andrea Bandiera. The project took shape during the summer thanks to a trip to Sicily, which brought it closer to the world of slush and Sicilian ice cream. Once in Bologna, the idea materialized more and more until it led to the creation of the Laboratory in via Barelli 1, inaugurated on March 18, 2005. The basic ideas were simple: Tradition, Quality, and Creativity!

The idea came after a job crisis: Andrea was a computer scientist for 16 years until, in 2004, he felt the need to change his life, looking for new stimuli and experiences that he could get involved with. And so, he opened the laboratory Cremeria Scirocco.

Andrea was always passionate about cooking, especially pastry. He also considered opening a restaurant, but it would have been too demanding. Following his predilection for sweets, he then decided to take the ice cream path, starting – like most Italian ice cream makers – from ready-made and semi-finished bases.

He had no experience in the field, and was not sure how to move forward. After a few months, however, he realized that there was nothing artisanal in his work, and so, started studying the chemistry of food, looking for the best raw materials. By placing more and more fresh products in the laboratory, and that, was the turning point. Today, therefore, he only uses quality raw materials, sourced from local, small producers in the area.

About 10 years ago, he started making contact with chefs who helped him to grow and develop his skills and knowledge. But above all, the comparison with other chefs allowed him to refine his pairing skills. Andrea has a very satisfied customer base; they are satisfied and often ask him for tailor-made tastes for lunches and dinners.

The entire sorbet line is lactose-free, however there are also vegan creams that change in rotation, such as pistachio or hazelnut, made with water or vegetable milks, such as oats. Semifreddi, is made with excellent raw materials, such as tiramisu, with coffee from the Lelli Caffè roaster and self-produced gluten-free sponge cake.

His projects for the future include returning to the world of information technology. He has created tablet applications to assist ice-cream makers in their work, with balancing tastes, the best storage ideas, recipe books and many other snippets of advice and ideas.