In the early 1960s, Piero Musso a refrigeration engineer like his fatherbefore him hit on an absolutely revolutionary idea almost by chance.He decided to build a small machine specifically for restaurants andbusinesses that wanted to make small amounts of ice cream withoutmassive investments in oversized equipment.He went on to develop and patent his brainchild, which quickly turnedinto his main business activity. His range went from family sizedicecream makers to machines for small restaurants and gatherings.By taking part in important international trade fairs, he made his machines known from Europe toAustralia.In the mid 1990s, he took on the challenging American market. Histransatlantic success transformed him from a craftsman to a smallbusiness and his machines were written up by leading internationalpublications, including the New YorkTimes and the Financial Times, toname but a few.Today in the third millennium, our goals are exactly the same as theywere in the early 1960s. We aim to strike a balance between thetraditional craftsmanship involved in our entirely Italian made machines with all the attention to detail and practicality that entails anddeveloping new markets and production technology.