The war years and the post-war period were difficult times
for Fabbri, as for the rest of Italy. Yet after the bombing and all the inevitable consequences of war, production picked
up again at full speed. Fabio and Giorgio, grandsons of the founder, took on a leading role
in the company, G. Fabbri SpA. It was to continue producing liqueurs until the 1970's, together with traditional products
such as amarena and fruit syrups, but a turning point was approaching, one that would conquer the international market. The
breakthrough into the world of ice cream shops. Thanks to another one of those lucky flashes of inspiration which marks the
history of Fabbri. The company began producing
"cremolati", the first semi-finished mixes for artisan ice cream producers. They were an overwhelming success
and opened up a new market for Italian ice cream producers abroad. The original way in which these new products were launched deserves a mention. Travelling "training
laboratories" were set up in vans, fitted with the latest equipment, which travelled around Italy publicizing
the company's image. The idea was to show how to make good homemade ice cream using Fabbri's semi-finished products. |
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