Page 121 - #57 English

fresh milk and
eggs, Vivoli can BIG FRANCHISE OR SMALL SHOPS
still create a rich
flavoring cream Even though they seem very confident about their
custard. This is own gelato, changing in the market and the high demands
also the differ- from the customers make small shops like Vivoli indecisive
ence between Vi- on their future development. Especially when franchises
voli and the other such as Grom, Amorino and Venchi open up their stores
gelato stores: on every corner.
avoiding working The basic standards of massive productions satisfy
on the big com- the basic tastes and quality needs of the modern customers,
plicated heavy but the whole idea of “every gelato is different”will no
machines, Vivoli longer exist at some point. Introducing new flavors may
promises to use catch people’s attentions, but it slowly deviates from the
the traditional essence of the traditional gelato. Making up beautiful stories
skills and fresh and nice packaging may get customers from different cor-
ingredients to ners of the world, but they cannot copy the fresh ingredients
fully maximize and the hard work that every artisan puts into his gelato.
the tastes of the When facing the challenges, Vivoli will not be the one
fresh materials. that stays the same. Combining traditions with creativities,
Therefore, Vivoli operating the business with an opened mind. Thus, the
respects the seasonal routines of the fruit and vegeta- products selling in Vivoli are different from the original
bles and obeys the laws of nature. This makes a very gelato and traditional dairies; their handmade desserts and
interesting picture at the store because everyday there cakes, also espresso and cappuccino are another way of
will be a slight different flavor of gelato. In times of keeping their customers. Besides that, Vivoli is also focused
difficulties, Vivoli also asks the local farmers for their on American market, it already has two stores in the US,
helps: milk and butter, that Vivoli uses, comes from a located at Macy’s in Manhattan, NYC, and Disney resorts
place called Maremma, located in the south of Tuscany. in Orlando, Florida.
It doesn’t have a luxurious outlook or some
WITH GELATO SINCE EARLY DAYS exaggerating advertisement, it doesn’t pay less at-
tentions on the qualities despite all the matches.
“Tasting our gelato, it’s like experiencing heaven Vivoli, almost hundred years old, not only is an old
in ten minutes”, said proudly by Silvana Vivoli, the third gelato store, to the people living in Florence, it is
generation of Vivoli. Since her childhood, Silvana spent also a place to enjoy a ten-minute heaven experience.
a lot of time with gelato,and since then she is deeply in Like Silvana said, to her, the best compliment is not
love with it. Back then, Silvana spent times in the about the trophy, it’s about when a grandma takes
kitchen helping her grandpa, now she inherited the her grandson to the store and she says to her grand-
store and everyday morning keeps serving fresh gelato son “ I’ve been eating Vivoli since I was ten, this has
to customers, she never gives up. In Vivoli, there is no always been my favorite!”
recipes, all the methods are
kept in Silvana’s mind; in or-
der to keep the customers’
favorite gelato for ten years,
Silvana has to really put her I’VE BEEN EATING VIVOLI SINCE I WAS TEN,
senses and experiences into THIS HAS ALWAYS BEEN MY FAVORITE!
the gelato. While talking with
Silvana about the recent and
the future of her store, Silvana
Vivoli doesn’t hide her pride
and proud, she is very enthu-
siastic and confident about the
future business of Vivoli. One
of her goals is while advertis-
ing the cultures of gelato, let-
ting people know the impor-
tance of the basic ingredients
of gelato, and also knowing
how to make healthy gelato.

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