Rino and Eugenia Bertolini learnt the art of making Italian ice cream in Germany, where they went looking for a job, as many Italians did at the beginning of the last century, and where they found their own ice cream parlour. In 1976 they decided to bring their passion back to Italy, and they opened a little homemade ice cream lab inside the Hotel Luise. That was the beginning of Gelati Bertolini, a company that, under the guidance of Alberto, son of Rino, has become an important business producing ice cream and other pastry products, like the “krapfen” you can taste at our breakfast buffet.