Ingredients
It’s no secret: good gelato begins long before the tub, with the suppliers we choose and the fruit we wait for. These are the ingredients we care about most.
Bronte, on Etna’s slopes · DOP
We buy it in the shell from a small consortium at the foot of Etna and toast it lightly, just to wake the aroma. We make a pure paste with no colouring: if our pistachio looks a muted green and not fluorescent, it’s because it’s real.
A farmstead twenty minutes away
It arrives every morning from a farmstead we know by name, from hay-fed cows. It’s the base of almost everything we make: fresh, whole, no powders or ready-made creams. The rest is just patience.
Madagascar pods, split by hand
No flavourings: we split the pods one by one and steep them in warm milk the night before. In the morning the little black seeds are still there, in the gelato — you can see them, and that’s how it should be.
Alta Langa, Piedmont · IGP
The tonda gentile of the Langhe, which we roast and grind ourselves into a dense cream. It’s the hazelnut that scents the whole shop when it’s in the oven: that moment, for us, is half the work.
Market stalls, twice a week
We don’t order from lists: we go to the market and take what’s truly ripe. That’s why the board changes — strawberries in May, figs in September, citrus in winter. Unripe fruit never makes it into the tub.
Ecuador beans, light roast
A single cocoa, from a single plantation, so the dark chocolate has character and not a generic taste. We melt it into the milk without added fats: dense, almost bitter, for those who like their chocolate serious.