In order to be artistic spirit of the finest traditions of Italian and French masters and transferred to the city streets, Ice-cream parlor I threw, established in 2009, is conceptually one of the first in our dedicated and skillfully began making treats that the world traditionally experience, artistic processing and unique pleasure. obtained from the highest quality ingredients, ice cream (gelato actually) gelateria threw contain at least 8 percent fat, which is the main feature by which the traditional Italian recipe stands out from the typical, today the prevailing American ice cream technology of making ice cream. Great choice of ice treat at the chocolate, milk and sorbet (fruit) database is complemented by bold and unexpected combination of flavors that we are brave to continuously enjoy discovering new. French pastries and tart, with classicist sophistication of its creation, make a counterweight to Italian, often temperamental and unpredictable spirit, and choice are those who opt for a more settled pleasure with the inevitable patina of the past. Shakes, cups, smoothies and cocktails, complete the experience of dislocation often sleeping everyday, and threw gelateriju make oasis people of all ages, professional and spiritual affinity. It is located at the intersection of urban, business and cultural events, gelateria threw himself shows as a place and a selection of the most selective , intimate corner but the focus of social connectivity, an unavoidable point in the mosaic of whom have made people's lives, but also substance.