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Contribute Feedback What User likes about Gelateria C'era Una Volta:
quality raw materials and a lot of professionalism make this ice cream shop open all year round, reference point for the Murri/Mazzini area. overlook the windows of the refrigerator, you look at the sponge bread and hazelnut ice cream, the pine nuts that form the aculei are in order parallel files that only those who have passion for their work can afford to do. If you're a guest, bring him, you're gonna make a figur... View all feedback.
What User doesn't like about Gelateria C'era Una Volta:
I have seen it for at least 10 years, purified in a short three years of activity. the goto macadamia was my favorite, but since the fire that hit the Australian decimated the supplies of those specific dice, the price went up to the stars and the owner stopped producing that goto. the other gouves are also very good, the quality and meticulousness of the owner in the choice of raw materials is perceived. View all feedback.
I have seen it for at least 10 years, purified in a short three years of activity. the goto macadamia was my favorite, but since the fire that hit the Australian decimated the supplies of those specific dice, the price went up to the stars and the owner stopped producing that goto. the other gouves are also very good, the quality and meticulousness of the owner in the choice of raw materials is perceived.
Great. homemade ice cream. Like once. courteous and professional staff with perfect attention to sanitation standards.
Quality raw materials and a lot of professionalism make this ice cream shop open all year round, reference point for the Murri/Mazzini area. overlook the windows of the refrigerator, you look at the sponge bread and hazelnut ice cream, the pine nuts that form the aculei are in order parallel files that only those who have passion for their work can afford to do. If you're a guest, bring him, you're gonna make a figurone!
Ice cream. very kind owners. Bologna fans! There's everything I'd say!
A delicious ice cream! I live near and when I pass there it is very difficult that I can continue without stopping to get a nice cup.
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