The Family
Angela & Renis
Two long roads, a lot learned around the world, and in the end just one thing: making gelato by hand, the way we like it.
Angela studied food science and spent years in kitchens across Europe — Copenhagen, San Sebastián, a couple of seasons she still talks about. Renis comes from chemistry, a PhD spent between labs and notebooks: that’s where he realised how much a gelato resembles a small experiment done right.
They could have stayed away, and for a while they did. Then the pull of home came back: a craft made by hand, seeing people smile at a counter and not at a screen. They bought a second-hand batch freezer, a notebook of hand-written recipes, and opened Da Frasca without too many promises.
What they know — the science, the travels, the great kitchens — they use for one thing only: so every spoonful tastes of home. No ready-made bases, no shortcuts. Just fresh milk, seasonal fruit, a little stubbornness and the wish to see you come back.
How we work
Made here, every day
We churn early in the morning, in small amounts. If a flavour runs out, it waits for tomorrow.
Seasonal fruit
We buy what's at the market. That's why the board changes — and that's how it should be.
Real ingredients
No colourings, no flavourings. The pistachio is green because it's pistachio.