"Il Cioccolato di Carlo" is the shop of Carlo Viti, specialized in chocolate and ice cream production, among the most precious in the Province of Arezzo, laying in Corso Sangallo in Monte San Savino, a village in Chiana Valley. The adventure begins about 15 years ago by a bar with handicraft ice cream production that gives you great amotions all of a sudden.
Carlo meets again his great master Pintus by whom he learnt the basics and thus decides to get innovated.
A new eve begins by modifying the ancient recipes.

Carlo has always tried to have a friendly and trustful approach with his guests.
His war horses are undoubtedly the fruit sorbettos though he has fun even in other productions.
He decides to discover new horizions and destiny gives him another great gift, by letting him meet one of the best chocolate masters such as the Belgian Edouard Béchoux.
Thus he opens a chocolate lab where he tries to teach consumers slowly by his suggestions and his collaborators.
Within over twelve months the matching of high quality ice cream-chocolate has actually had much satisfaction and confirms itselfs once more a right choice.

The production of Il Cioccolato di Carlo offers many kinds of chocolate in many shapes and delightful moments to taste an excellent ice cream.
During the year for the special dates he creates products that match originality of their image to the delightful goodness of chocolate in the different shapes as tablets, chocolates, as filling of handicraft productions as a decoration giving wide room to creativeness of Carlo Viti.

The ice cream represents a loud call in the hottest months, since april to september and it is right in that moment that Carlo verifies his ten years old passion that has roots in its crafts-hood.
fruit sorbettos, strong flavours such as chocolate and coffee or delicate such the Pistaches or Strawberry are tasted and appreciated by the most exigent mouths, even thanks to quailty of their treatment where no ogm or similar are used, nor even vegetable fat matters but only genuine basic matters that make the ice cream the Diamond point of Carlo's work.