During the post-war years and ensuing economic recovery, the launch of a new product gave Fabbri yet another resounding success: “cremolato”, i.e. compound pastes in classic and fruit flavors used to make gelato be simply adding water or milk. This is a market niche in which the company remains the undisputed leader.
The war and post-war years were hard times for Fabbri, as well as for the country as a whole, but after the bombings and all of the inevitable consequences of the war, production soon got back into full swing. Fabio and Giorgio, two of the founder’s grandchildren, were to then play a leading role within the company, including transforming it into the joint-stock company “G. Fabbri SpA“.
The company continued producing liqueurs clear into the 1970s, as well as, of course, the other traditional products such as Amarena and fruit syrups.
Another courageous move, one that launched the company towards its conquests in international markets, was the beginning of production of cremolato, the first compounds for artisan gelato. This resounding success opened the doors to a new market, that of Italian gelato throughout the world. The launch of these products also featured a highly original marketing strategy, that of the traveling training labs using vans specially equipped for traveling around Italy to show gelato makers and pastry chefs how to make quality gelato using the company’s pastes.