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One of the owners of the Italian company started to work in the '80s in the kitchen of the two-Michelin starred family restaurant with the goal of creating high-quality desserts with sophisticated flavors. The second step was the creation of a small artisanal ice-cream and sorbets production laboratory. The project has been so successful that made it possible to turn this small artisanal ice-cream production laboratory into a larger state-of-the-art plant of 5000 sq.mt.The company produces three product lines with their tubs and/or jars: for HO.RE.CA (in particular restaurants), for ice-cream parlors and for retails. Every flavor originates from the skillful use of ingredients, combined through varied and innovative processes.
With a daily production capability of 15 tons, it offers a wide range of flavors (over 40) with the use of exceptional raw ingredients including some Slow Food Presidium products. Furthermore, the milk used for the ice cream comes from the company-owned dairy farm and only seasonal fruits are used. In order to enhance the natural taste of fruits, its sorbets do not contain milk and fat and thanks to a special blending technique sorbet's texture is similar to ice cream's texture.
It is certified BRC (British Retail Consortium) with grade AA and US FDA (Food and Drug Administration). Most of the flavors are gluten free, Kosher certified and suitable for vegetarians and/or vegans.
The company already exports and has international experience and now seeks to increase its business in foreign countries. Therefore it is looking for distributors in the agrofood sector dealing with frozen products.
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Nir-vana wants to be the first open innovation platform focus on sustainability.
According to the EU Action Plan there is a huge need of change to a more sustainable future and to collaborate and assure to achieve the SDG.
Nir-vana is the only platform integrating seamless "search and find" to the next stage of collaborating.
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