We serve more than 20 flavors, offering a mix of familiar favorites, such as Bacio (Gianduia Chocolate and Roasted Hazelnuts) and Pistacchio, and new surprising ones, such as Delirium (Amaretto Cookies and Chocolate Fondue) and Amarcord (Mascarpone and Fudge). Whether the flavor is traditional or new, each is created out of unique recipes by our master gelato maker in Italy, and is made slowly and gently, in small batches to ensure top-notch flavor.

Only the freshest and best ingredients are used, including local fresh fruit, hazelnuts from Piedmont, pistachios from Sicily, vanilla beans from Tahiti, premium Belgian chocolate, and local, 100% organic milk. Absolutely no artificial colorings, flavorings, emulsifiers, or preservatives are added.

Better than ice cream? 
Absolutely.

Italian gelato is made with milk rather than cream, so it’s much lighter and significantly lower in fat than ice cream. For sorbetto, water substitutes the milk, and the result is a delicious, totally dairy-free dessert. Gelato is churned at a slower speed, so less air enters the mixture, and a denser consistency and stronger flavor is created. It’s also kept at a warmer temperature (12-18 degrees) than ice cream, allowing for an instant, smooth bite.

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