“FARM FRESH” GELATO

OUR “FARM FRESH GELATO” A CLOSE RELATIONSHIP WITH GOOD FARMERS. FOR OUR “FARM FRESH” GELATO AND “SORBETTI” WE USE ONLY THE VERY BEST RAW INGREDIENTS FROM SMALL FARMERS  AND SMALL PRODUCERS.

When we moved to Brooklyn, we toured the Northeastern states to find the very best raw ingredients for our gelato. It was an emotional journey; to meet the producers and see the cows that produce our milk, to taste pears and strawberries from our local farmers, and to discover the organic eggs.

We also source top quality products authentic to other lands. We obtain fair-trade chocolate from the Dominican Republic, Mandorla di Avola (Almonds) from Sicily, Nocciola IGP Piemonte (hazelnuts from Piedmont) and Liquirizia (Licorice) from Calabria. We always look for small-scale producers with a commitment to sustainability and biodiversity.

NOT ONLY SWEET, BUT ALSO SAVORY GELATO!

When nature offers so many ingredients, we can’t help but feel tempted to turn them into gelato. Because everything can be transformed into gelato! However, proficiency in adjusting recipes, along with creativity are needed to create the best combinations. And that is how our famous savory gelato came to be. It can be enjoyed on a cone or cup or enjoyed on a plate combined with cheese, breads and cold cuts. One possibility- the zucchini-flower gelato is delicious with a raspberry sorbet. But how about tasting Saffron gelato to enjoy with a creamy “Risotto”? Or extra virgin olive oil gelato served with sourdough bread as an appetizer? Or yellow bell pepper gelato paired with cheese at the end of dinner? Try to believe!

VEGAN & GLUTEN-FREE FRIENDLY

All of our seasonal sorbets are dairy free because water–based, then we simply use organic fruit, sugar and carrube flour as a natural thickener. Nothing else. But even “cream based” gelato can be vegan if they are water-based or made with plant based milk! Try our hazelnut, chocolate or almond! 


Most gelato is gluten-free* (except flavors that contain cookies), meaning no wheat is used in the original recipes.

*Please note: We cannot avoid the cross-contamination of the cones in the gelato window display.