flavors in gelateria | NOVEMBER 28-30
[flavors may change during weekdays. This list is for the date listed above only]
weekend special:
GIANDUIA [vegan]
available on Saturday, November 29
Gianduia is a classic chocolate and hazelnut creation from Turin, Italy, dating back to 1806. It was invented when local confectioners, facing cocoa shortages due to Napoleon's trade restrictions, cleverly blended precious cocoa with the region's prized hazelnuts from Piedmont, and a legend was born.
We still make our own gianduia cream the traditional way, mixing rich chocolate with roasted Piedmont hazelnuts for a smooth, velvety gelato that's pure Italian indulgence, just like it was over 200 years ago.
weekend special:
MATCHA [vegan]
Matcha, literally "powdered green tea", is made from shade-grown tea leaves that are carefully stone-ground into a fine powder. Originally from China but perfected in Japan over 800 years ago, matcha is known for its vibrant green color and rich umami flavor.
We use organic matcha from Uji (Japan) and an oat milk base that gives it an incredibly creamy texture without any dairy. The result is a smooth, velvety gelato with a delicate balance of grassy sweetness and a hint of roasted, umami depth.
weekend special:
SALTED CARAMEL
Salted caramel was born in France, where the combination of rich butter and sea salt became an instant classic.
We make our caramel in-house using Échiré butter, a renowned French butter with exceptional creaminess, and Maldon sea salt, hand-harvested in England since 1882. The result is a smooth, buttery gelato with the perfect salty finish.
other flavors available
Made with the world-renowned pistachios from Bronte, a village on Mount Etna in Sicily, known as "green gold". Their naturally intense, nutty flavor makes this gelato unlike any other pistachio you'll find. No added colors, no artificial flavors, just pure pistachio perfection.
Made with nocciole del Piemonte IGP (Protected Geographical Indication), this hazelnut variety is considered the best in the world for its round shape, rich aroma, and exceptional flavor after roasting. Its natural sweetness and buttery notes shine through in every spoonful of this smooth, creamy gelato.
Our Chocolate gelato is made with 70% dark chocolate, creating a rich, velvety, and deeply indulgent experience. Completely vegan, it's so creamy and intense you'd never guess there's no milk, and you won't even miss it. Every bite is pure chocolate bliss.
Fiordilatte, literally "flower of milk", is the most traditional Italian gelato flavor, similar to what in the U.S. is known as sweet cream. Simple, pure, and delicate, it's made with fresh whole milk and cream, letting the natural flavor of dairy shine without distractions. Smooth and timeless, it pairs beautifully with any other flavor.
Stracciatella is a milk-based gelato filled with fine, irregular shavings of chocolate that give it a deliciously crunchy texture. Originally created in Bergamo, northern Italy, in 1961, this classic flavor remains one of the most beloved.
We don’t use chocolate chips, instead, we hand-cut irregular chocolate shavings from a large dark chocolate block, giving every bite a perfect mix of creaminess and crunch.
Strawberries in California are a serious thing, there's even a California Strawberry Commission! That's why we never compromise on quality: our strawberries are picked at the right time, when they're bright red, juicy, and perfectly sweet.
Thanks to California's long growing season, we can offer this fresh, vibrant flavor for most of the year.
Our Lemon Sorbet is pure sunshine in a scoop! We squeeze every lemon by hand right here in the store, using only fresh lemon juice for an intensely bright, tangy, and refreshing flavor. Simple, clean, and perfectly balanced, just the way a classic lemon sorbet should be.
In North America, pumpkins are a beloved symbol of the autumn harvest. For this seasonal flavor, we roast real pumpkin in the oven to bring out its natural sweetness, then blend it into our creamy gelato base with a mix of warm spices for that perfect fall taste.
We infuse French Échiré butter with Italian truffles for days, then turn it into a super-creamy gelato base. A touch of Italian Parmigiano Reggiano enhances the flavor with a subtle hint of salt. The result is a rich, buttery gelato with delicate truffle notes.
gluten-free pastries
We can also make to order fresh Gluten-Free Pastries such as Brownies, Ricotta Cheesecake, Chocolate Chip Cookies, Cannoli, and Tiramisu.
