In Bastia, where the scent of the sea mingles with the mountain breeze and the lively chatter of tourists echoes through the narrow alleyways, there is a place that has been sweetening summers—and much more—for generations: the Raugi ice-cream shop. Its story began in 1937, when Aladino and Gina started making ice cream, made in a small workshop and selling it from a tricycle as they travelled through Bastia and the surrounding villages. Today, their grandson Fabrice runs the family business, which has been offering high-quality artisanal ice cream since 1937 and has relied on Valmar’s innovative technology for the past 25 years.
Aladino and Gina arrived in Corsica in the late 1920s, bringing with them a passion for Italian craftsmanship. Originally from Lucca, they built their business step by step, creating a landmark for lovers of artisanal ice cream in Bastia and the surrounding area. In 1960, they purchased the premises that are now home to the brand’s flagship shop, where decades of history have unfolded.
“Back then, ice cream was only eaten in the summer. There were just a few simple flavours—vanilla, chocolate and strawberry. During the winter, the shop served pizzas and other specialities made with chestnut and chickpea flour,” says Fabrice Raugi. Fabrice’s father, Serge, joined the family business at the age of fourteen. In 1984, together with his wife Christiane, he took over the company, expanding the workshop and developing a full range of sorbets, ice-cream cakes and ice-cream sundaes, which became particularly popular in France. During those years, the business built up a large and loyal customer base that continues to contribute to the ice-cream shop’s success today. At the age of sixteen, Fabrice also joined the family business and earned his CAP (Certificat d’Aptitude Professionnelle) diploma in ice cream and pastry making. “I worked alongside my parents for many years, learning every aspect of the business: making ice cream, preparing desserts, making pizza, and even managing sales and customer relations.”
In 2012, Fabrice took over the business. His vision is to expand the brand across Corsica and mainland France through the development of new product ranges and a distinctive brand identity. One of the key factors that has set Raugi apart for almost ninety years is undoubtedly its careful selection of raw materials. The producers it works with are all Corsican, ensuring a short supply chain for citrus fruits such as lemons and clementines, seasonal fruits including melons, strawberries, peaches and apricots, and aromatic herbs like basil and catmint. Fair trade, organic farming and premium-quality ingredients have always been at the heart of this philosophy. Ingredients not typically grown in Corsica are sourced from their places of origin: IGP hazelnuts from Piedmont, pistachios from Sicily, vanilla from Madagascar and coffee from Brazil. Zilia mineral water from Balagne region is also used for the sorbets.
“We always look for the finest ingredients to make great ice cream, and we prefer classic flavours to bold combinations. Our range includes 16 to 18 flavours in winter and around 40 in summer, including both ice creams and sorbets.”
The recipes have been passed down from generation to generation: “I try to use the same ingredients my grandfather used, but with less sugar, because that’s what customers are looking for today. For our sorbets, for example, we work closely with producers to source ripe, seasonal fruit with the highest possible natural fructose content. This allows us to add less sugar to the recipe while ripe fruit gives the sorbet a richer flavour.”
The partnership with Valmar began 25 years ago with the purchase of a single machine, followed over time by the acquisition of the remaining equipment. Today, the new 1,500 m² production facility, opened in 2022 in Biguglia, is fully equipped with Valmar machinery. For its pasteurisers, batch freezer and ageing vats, Raugi has chosen Valmar’s TTi series, which incorporates the Combisystem—a system designed to adapt to production requirements according to the recipe and production rate.
“I am particularly pleased with the quality of the churning these machines deliver I find the texture of the ice cream to be excellent. Furthermore, Valmar provides us with constant support and prompt assistance, which is essential because, with such a significant investment, it is vital that everything runs smoothly at all times.”
The new production facility became necessary as demand had steadily increased over the years: “The old one had reached its limits. If a production site lacks the capacity to meet demand, even the products that are made end up being substandard. Now we’re doing the same things we did in the smaller facility, but on a larger scale. My aim was to create an industrial facility while preserving the artisanal method”. Today, in addition to pizza and savoury specialities, Raugi also offers ice cream, sorbets, verrines and single-serving desserts, ice cream cakes, ice lollies, ice cream sandwiches and ice cream bars. “The production facility is large but not automated. We have 15 people working in the summer and 8 in the winter. Everything is produced using artisanal methods, but on an industrial scale.” In addition to its own production, Raugi also supplies more than 80 businesses, including ice-cream shops, restaurants and bars. The fourth generation is already involved in the business. Fabrice’s son, Enzo, is ready to take over after studying at the Ferrandi School, one of France’s most prestigious institutions for culinary arts, pastry, baking, and hospitality management.
“This year, he designed all the recipes and creations for the Christmas pastries. He will soon begin working in the kitchen of a prestigious hotel in Paris to further develop his pastry-making skills. Our aim is to expand our dessert range: people do eat ice cream in winter, but not as much as they do in summer. We therefore want to offset this by offering an alternative selection of pastries.”
From the vision of Aladino and Gina to the modern pro- duction facility in Biguglia, Raugi has grown over nearly a century while remaining true to its traditions and craftsmanship. Today, as in the past, every ice cream cone, sorbet, and ice cream cake reflects the story of a family. A story that continues to evolve, generation after generation, driven by the same passion and a constant focus on the future.
