From the role of chief financial officer of a major Monegasque company to that of an artisan ice cream maker, there was only one step: passion. This passion led Laurent Santini to set up his “gelateria” in the heart of the old town.
Laurent Santini stands proud in front of his ice cream shop located at the Place du Palais. While it’s justice that’s served in the palace of the same name, it’s only fair to say that Laurent’s ice creams delight more than just a few palates.
Just a few months ago, he was still leading a financial service in a large Monegasque company, and his wife still works there in a bank. He chose the city of Nice to set up his dream.
We knew about “Charlie and the Chocolate Factory,” and now we must get used to Laurent and his new generation ice cream shop for those who are unfamiliar with the great transalpine ice cream parlors from Rome to Florence.
This Friday, Laurent and his team are waiting for you from 5 PM to 8 PM to let you taste their little surprises or to enjoy one of the ice creams in the style of “crema di gelato.”
Crema di gelato
Place du palais – 06300 Vieux Nice
04 93 54 10 32
Laurent, “Crema di Gelato” wouldn’t happen to be the cream of the ice cream, would it?
Absolutely. All our ingredients are scrupulously of first quality and 100% natural, selected from places where they are reputed to be the best (Piedmont hazelnuts, Calabria licorice, …), like the seasonal fruits, purchased from one of the best merchants of Cours Saleya.
Tell us about your journey from international finance to the icy world?
After a career in finance and management, I wanted to test my abilities by creating a personal business, but I must and I am keen to especially thank two major business leaders, Hugues de Chaunac from ORECA and Charles Manni from MECAPLAST, who, through their passion and professionalism, transmitted to me the taste for entrepreneurship.
Why ice cream?
It’s all about opportunities.
My dual French-Italian culture, my pronounced taste for ice cream, meeting with an Italian ice cream maker, ANSELLI of Milan, who is a reference in his country but has preserved the authenticity of artisanal manufacturing over industrial production and, above all, has preserved all the real values to which I am attached.
Finally, the involvement of my Italian in-laws who are natural merchants and who decided to take on the challenge, despite the language barrier.
Why did you choose Nice to set up your shop?
Simply because we live there and we wanted to share with the people of Nice the pleasure of ice cream as we appreciate it.
Moreover, the elegance of Nice, which will find its full expression once the tramway construction is completed, matches perfectly with our image.
What are the new features you’ve brought to the world of Nice ice cream?
First, I must specify that we have intentionally chosen to stay very classic in terms of flavors to prioritize above all the texture and taste.
However, in an effort to differentiate, we offer the originality of proposing frozen desserts, in the form of small composed cups, which will surely delight the end of a family dinner or among friends.
With a very large range of compositions, ranging from cream (hazelnut, tiramisu, coffee, pistachio, chocolate, …), to sorbets (lemon, red fruits, apples, …), the Mignons Glacés are made from the artisanal ice cream manufactured on site.
In addition, we offer glazed pralines, different balls of ice cream coated in chocolate, not to mention all kinds of cakes and a new product that you will discover during our inauguration on October 28, new, because innovation and quality remain our main values.
What are your plans for the coming months?
To develop our ice cream shop that was made primarily for the local clientele while maintaining our quality level (in the broad sense: product, welcome, services).
I believe “Crema di gelato” is a family affair?
Indeed, it is a family affair. My wife Monica, first and foremost, who continues a career in an investment bank in Monaco, in a branch she loves, gives me a lot of advice and takes an active part in how to develop the ice cream shop.
My in-laws, then, as I’ve already mentioned, as associates, play a predominant role in the functioning of the ice cream shop and, without them, this project would probably not have come to fruition.
And finally, if you were a flavor and a frozen cake, what would you be?
I think I would be crema di gelato (praline cream), whose creaminess, smoothness, fine texture, and naturally the taste summarize well the enormous pleasure I’ve had in sharing these fabulous moments of happiness!!!
Franck Viano
