In the modern nutritional habits of all kind of consumers, the ice cream plays an important role.

The origin of ice cream is unknown: it was already eaten by Alexander, in the Arabic region and in the far East (as written by Marco Polo).
Only in the 16th century it became the softy and tasty creamy mixture we know as ice cream; before it was only snow mixed with different flavours and then pressed.

The ice cream is a complete food with a high nutritional value which can grant all the main nutritional principles: sugar, proteins, vitamins –E, B2- calcium, phosphor, lipids.
The quality of the ice cream pastes allows to create mixtures with different energetic values, depending as well on the recipe used by the ice maker.

The energetic value of ice cream can be defined between 210-230 cal. per 100 gr. of product (creamy ice cream) and between 160-170 cal per 100 gr. of product (fruit ice cream).

Furthermore the low temperature of ice cream plays an important role in the digestive process: eating an ice cream slowly, the low temperature works on the stomach, helping in the secretion of bile which digests the fats.

The ice cream consumption has been growing in the last years.
 The reasons are different: it is helpful in case of lack of appetite; the sanitary and hygienic production standards are more and more granted trough deep and extended controls, to gain the trust of the consumer; in the summer time its thermoregulatory function is highly appreciated, because it gives an instant sensation of wellbeing; it’s easy to be digested.

Keeping an eye on all these healthy and tasty reasons for eating an ice cream, why don’t go out for a cone in the favourite ice cream shop?