As with artisan ice cream, semifreddo is produced in fruit and cream varieties. Ingredients such as cream, eggs, and milk, make it a food rich in protein. During the processing of the semifreddo, a greater quantity of air is absorbed than with ice cream, which gives it that characteristic softness and lightness. Born in the courts of Belle Epoque as a dessert, the semifreddo is now a flagship product of the artisan ice cream shops in Reggio. It is an artisan product that has the same reputation as ice cream (so it’s just a matter of taste). “Semifreddo” (semi-frozen) ice cream can be enjoyed during the mild seasons. For those who love cream, there is only the embarrassment of having to choose, and the Reggio ice cream producers compete every year to provide customers with new flavours. The city’s historic ice cream parlours use only quality ingredients and products typical of the area such as Bronte pistachio, Avola almond, Modica chocolate, as well as typical products from Reggio such as Annona, Bergamot, and citrus fruits (oranges, lemons, and clementine). The secret with respect to the Reggio ice cream’s goodness lies in its raw ingredients. In the summer, many Reggio people like to dine with an ice cream cup, or a brioche filled with ice cream on the waterfront gazebo. The numerous ice cream shops around the city, specifically in the historic centre and on the waterfront, many of which have been awarded national prizes (the first prize for artisan ice cream in 2018 went to Reggio), offer an exceptional variety of flavours, including fruit and ice creams, as well as delicious “semifreddi” (semi-frozen) flavours.
The artisan ice cream in Reggio Calabria is nothing short of an art.
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