SAMMONTANA

AN ITALIAN STORY

There is a story that for over 70 years has continued to fascinate all Italians, a story of tradition, quality and experience, but also of innovation, modernity, the desire to grow and achieve ever new goals.

It is ice cream as we have always known how to make it, born as master artisans in a small provincial ice cream parlour, today a leading company in the industrial bulk ice cream market. 

A story of entrepreneurial courage, major investments in innovation and production technologies, and vision on changing tastes. A story of passion, pride and determination that leads us, season after season, to produce the best in quality and taste of 'Italian products'.

THE COMPANY

The adventure that began with ice cream, at the bar, has become a great reality. After 70 years, Sammontana today is the number one Italian ice cream company and the country's leader in frozen desserts.

A path of market successes and innovation: from Barattolino Sammontana to Stecco Ducale, from Coppa Oro to the 5 Stelle cones line up to the most recent innovations designed for lighter and more natural consumption such as Fruttiamo, a 100% vegetable product with lots of good fruit, and Amando, the good almond milk ice cream without milk and gluten, and successes such as Non Mordere, the stick that focuses on the pleasure of chocolate cream.

QUALITY AND INNOVATION

Sammontana knows that in order to guarantee quality and safety, the ability to innovate, service to people and customers, Quality must be global, in an increasingly broader and more complex sense that today involves the entire company and its entire chain upstream - suppliers - and downstream - distribution.

Sammontana's Quality team is engaged every day in an intense activity of analysis for raw materials, finished products and in-line controls, as well as guaranteeing supervision of all hygiene and system aspects.

Working side by side with the Quality professionals is the Research team that designs the product of tomorrow, based on continuous research into all that food trends offer in terms of reflection and study and starting from an evaluation of the best and most functional raw materials for the possible development of our products.