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The Nosolo Italia in Portimão was the first house opened by the Group, in 1982, and it succeeded in making a difference with the Portuguese customers and the tourists who visited Portimão. Its huge bowls of genuinely Italian ice cream soon began to cool off the sunny days and warm nights of the typical Algarve summer.
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Located in Albufeira, this was the first house to open outside of Portimão’s Municipality, and it immediately became a great success. Besides the ice cream, this house started serving Italian food and pizzas. Since then, the Nosolo Italia menu has grown every year.
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Inaugurated in 1996, it changed the habits of this large Marina, adding personas of the national and international jet-set to our regular customers. This Nosolo Italia has become a daily meeting point, providing great moments of leisure between cups of ice cream, crepes, pasta or pizza with authentic Italian flavour.
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This was the second space opened by the Nosolo Group, under the name Colori. Later, with the uniformity of the brand and the Group, it changed its name and logo for Nosolo Italia.
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The Nosolo Group decided to open a space in a heavenly place, serving Italian food with the palm trees, ocean beach and pools, creating an evocative landscape of the Atlantic.
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A city as bustling as Albufeira required a Nosolo Italia broader and more refined. In the harmony of a marina and all of its colours, the Nosolo Group opened a space highlighted by a modern and warm 1st floor restaurant.
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The Franchising Nosolo Italia reached the portuguese Venice. Established n the Mercado Manuel Firmino, next to the Forum Aveiro, this pizzeria gelateria combines a unique view to the river with a luxurious setting for a meal so memorable for both the eyes as the palate.
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Do not miss the opportunity to visit the new cult spot of Lisbon. Built in the Espelho de Água, facing the Monument of the Discoveries, the Nosolo Italia of Santa Maria de Belém combines an incomparable view of the Tagus river with a unique architecture where nothing restricts the wandering eye.
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