S. Luca Dairy Ice Cream

S. Luca’s Dairy Ice Cream combines the best of Scotland with the best of Italy.  It all began in the 1890s when Luca Scappaticcio set out from his home in Cassino, Italy, destined for a life in Scotland.  His passion for cooking secured him a position in the kitchens of one of Scotland’s more prominent hotels.  It was here that he learned the art of creating luxury ice cream.  By combining this with the knowledge of flavour and texture that he brought with him from Italy, he was able to create a truly unique ice cream.

In 1908, he and his wife, Anastasia, opened the first S. Luca ice cream parlour in the seaside town of Musselburgh on the east coast of Scotland.  He wisely chose to name the ice cream parlour S. Luca and not L. Scappaticcio so as not to tongue-tie his customers.

Back then all the ice cream was hand stirred by Anastasia and being the days before refrigeration, was kept cool by insulating it with straw and later dry ice. Whilst production and storage techniques have changed, their ice cream recipe has largely remained untouched.  In addition, their ice cream is still produced in the same factory as it was in Luca Scappaticcio’s day.

S. Luca has been crafting luxury dairy ice cream for over 100 years. Their family’s dedication to their grandfather’s original recipe and passion for sourcing quality ingredients has established S. Luca as a Scottish treasure.

Made from fresh Scottish double cream and whole milk, S. Luca Dairy Ice Cream is renowned for its smooth, creamy texture and sophisticated taste.  Although they have dedicated themselves to perfecting the traditional flavours, their glaciers are always creating new and exciting ice creams flavours. In addition, they have also introduced a refreshing range of sorbets and vegan suitable ice creams.

S. Luca Dairy Ice Cream is available at their ice cream parlours as well as many of Scotland’s finest restaurants, hotels and independent retailers.

Their passion for crafting luxury dairy ice cream is as fresh today as it was in 1908.

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