Discover the Angiolo stories

Chez Angiolo, la passion de la glace rencontre l'excellence artisanale pour offrir toute l'année des créations glacées uniques et irrésistibles. Produit dans notre laboratoire de Saint-Germain-des-Prés, chaque dessert glacé est une invitation au voyage des sens, combinant jeux de textures, crèmes glacées onctueuses et saveurs raffinées. Plongez dans l'univers du glacier Angiolo et laissez-vous séduire par ces merveilles glacées !

The Sicilian cannolo is a treasure of Italian pastry, appreciated for its unique blend of textures and flavors. At Angiolo, we have chosen to revisit this classic by giving it an icy touch, for an even more refined and surprising experience. Embark on a gourmet journey between tradition and modernity in the heart of Paris, in Saint-Germain-des-Prés.

For an exceptional Milkshake, bet on exceptional ANGIOLO ice creams . 2 beautiful scoops of ice cream and 200ml of milk, mix for a creamy texture that leaves substance in the mouth and the recipe is successful! Come and taste them in our laboratory-boutique in Saint-Germain-des-Prés or order ANGIOLO ice creams to treat yourself at home.

The famous Stracciatella gelato was born in Bergamo in 1961 from the marriage of a Fior di Latte ice cream and chocolate stripes. True to its approach of combining respect for tradition and innovation, ANGIOLO has revisited the original Stracciatella gelato by creating an ultra-gourmet recipe combining Fleur de Mascarpone and crunchy and delicious pieces of grand cru chocolate. It is impossible to resist this ice cream which is already one of the iconic flavors of Maison ANGIOLO.

Gelato is a universal pleasure, but behind the word lie diverse concepts and traditions. Artisanal ice cream, Italian gelato and American ice cream: these three variants offer unique sensory experiences thanks to distinct manufacturing methods. In Paris, the Laboratoire de Haute-Glacerie Angiolo sublimates this art by combining the best aspects of the three worlds to create exceptional ice creams. Let’s decipher the differences between these frozen delights and Angiolo’s innovative approach.