An ice cream maker is celebrating its 125th anniversary and says its enduring success is down to keeping the 'traditional original recipe' that was first served in the region in 1898.
Beccles-based Parravani's was passed down through five generations, and although it is now out of the family, the recipes and methods which root back to Naples still remain.
General manager Adrian Nichols said he was filled with "immense pride" to be part of such a traditional company, which was set up by Giuseppe Parravani.
He said: “We are the oldest running ice cream company in the land, that I am aware of.
"I am really proud to be running such a traditional company and it fills me with immense pride and joy.
“When I became manager five years ago, the emphasis was to keep the authenticity and originality of what our traditional company is about.
"Our traditional original recipes haven’t changed since Giuseppe first came to England and was distributing ice cream from his cart, it’s just our method of production has moved with the times.
"As a local lad myself, I remember Parravani vans delivering ice cream from my childhood."
Since the pandemic, the company has struggled and in light of its 125th milestone birthday is aiming to use the celebration to kick on again.
Mr Nichols said: "The pandemic hurt us a lot and we are still recovering from that devastating three years.
"We are trading 40pc below what we were pre-pandemic.
"Now we have been stung by the cost of living crisis despite a sweltering summer.
“We sell a well-known quality product and brand, which is timeless and we want to continue serving the community we have done for so long.
“But with everything, it is a grave situation of use it or lose it."
The business has had to make changes including reducing staff and operation times, but Parravani's still employs five people at this time of year, which rises to 10 in the spring and summer.
Parravani's makes more than 30 different ice creams and sorbets and supplies freshly made ice cream for weddings and events.
In honour of the 125th anniversary, Parravani's will be releasing a limited edition local strawberries and cream flavour which will be available from March until September.
"While much of our ingredients come from Italy to maintain the originality, for our limited edition flavour coming out in March, we will be reducing our carbon footprint.
"In doing so the strawberries will be picked in the region.
"We really hope this special edition flavour in light of our 125th birthday can give us a great boost and we cannot wait to share it," Mr Nichols said.
History of the company
Giuseppe Parravani worked for Domenico until he had enough money to buy his own pony and ice cream cart.
By the age of 20 he was trading regularly in Bungay, where he was known as Bungay Joe.
In 1909 he married an Italian girl, Caterina, who had travelled from Florence and was living with an Italian family in Ipswich.
They settled in Southend Road in Bungay, where their first two children were born.
In 1931 the family arranged to move to Dulls Farm in Ellingham, but sadly a week before they moved Giuseppe died at the age of 47.
This left his wife Caterina to bring up eleven children and to look after the farm and milk the cows.
The business carried on from Ellingham, run by Giuseppe’s eldest son, Agostino (Augie) Parravani, and just before the war, the first ice cream van was put on the road.
In 2012 Parravani’s relocated across the river to Beccles, with larger premises able to increase production to cater for the growing demand.
Giuseppe Parravani had come over from a small village near Naples as a teenager to find his older brother Domenico, who had set up in the ice cream business in Ber Street in Norwich.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here