love, passion & HISTORY
In 1898 Lorenzo Giacopazzi left his home in Borgo Val Di Taro
(Northern Italy) to seek his fortune in America.
He landed in Scotland and decided to make his home there instead of continuing his journey. Settling in Eyemouth, a small fishing village in the Scottish Borders, he set up in business doing what he knew best – making ice cream. For generations of our family continued in Lorenzo’s footsteps, passing down the line, the traditional recipes and techniques that Lorenzo first established. Today, current owners and producers, Peter (4th Generation ) and his Nephew Somers (5th Generation), continue to make ice cream in Eyemouth with the same love and passion that Lorenzo first brought to his craft.
TAKE A LOOK AT OUR PROCESS
Giacopazzi’s has been established in Eyemouth since the early 1900s, after Lorenzo Giacopazzi arrived in this small fishing town in the Scottish Borders on his way to seek his fortune in America.
Like many of his fellow travellers, Lorenzo decided to make his home in Scotland instead of continuing on his journey, setting up in business doing what he knew best – making ice cream.
Introducing a new generation of award winners
Somers Giacopazzi became the first recipient of the Ice Cream Alliance Rising Star Award in 2017 aged 23, an honour newly created that year in memory of the wonderful and highly respected Guido Morelli, to recognize young talent in the UK’s ice cream industry.
Somers also successfully competed in the European Championship of Gelato in Harrogate in 2011, securing his place in the finals in Berlin in 2012, in which the UK came joint 4th. Somers went on to compete in the Gelato Festival World Masters which began in Glasgow in 2018, earning his place in the next stage this year (2021).
The Gelato Festival World Masters is the most authoritative gelato tournament in the world, organized together with partners Carpigiani and Sigep – Italian Exhibition Group. It is a journey with hundreds of competitions over four years on five continents, with technical and popular juries selecting the 36 finalists from all over the world who will compete every four years to win the title of world champion.
Therefore, not only the industry’s leading international competition in search of the world’s best gelato and coffee, but a project to strategically position artisanal gelato and the entire supply chain, with the aim of involving 5,000 gelato artisans from around the world.
