May 2019 | The passion for the good, the genuine and the natural is the main and irreplaceable ingredient that makes Disìo's products unique. The company doesn't love to flaunt quality, excellence and goodness, just because today this is not enough: "In fact, these concepts are related with the old artisanal Gelato tradition, where, giving a Gelato artisan the possibility to make a good Gelato, was enough to have success" claim Roberto Riccobono and Adriano Fiorino, owners of the business. Disìo studies the natural evolution of the human palate, which is continuously evolving. To give an example, let's trace the history of the Yogurt in the supermarket. Over the years, we have moved from very few proposals of a displaced and acidic structure, to a huge assortiment and a creamy structure with a little acidity. That is still Yogurt, but consumers have gave companies the direction to change the product concept to "fare l'amore con il sapore", as of the new generation advertisement used to play. So, Disìo "makes love with Gelato" and makes sure its customers do the same, from the Gelato bases to the pastes and variegates which allow artisans to make a "Future oriented" Gelato, anticipating the preferences. Disìo's customers affirm that this Sicilian company has a different way of interpreting Gelato, the same unexplicable diversity which allow them to have a great success with their custom. Well, that unexplicable diversity is their true discipline, the challenge to make the difference.

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