gelato & pastries menu
In this page you can see all the flavors we make but please note that they are not all available at the same time because we only serve a selection of 12 to 16 flavors of gelato and sorbets at the shop, and some of them are seasonal.
If you want to know which flavors we currently have available at the shop, follow the link below:
All flavors/products are gluten-free.
Click on the images to see the ingredients, allergens (in bold), description, and origin.
Alcohol
Eggs
Milk
Peanuts
Tree Nuts
Vegan
traditional italian
MADAGASCAR VANILLA BEANS + MILK + CREAM + SUGAR
Vanilla is the second-most expensive spice after saffron because growing the vanilla seed pods requires hand pollination, which is done through a technique invented in 1841 and still used nowadays.
Around 95% of "vanilla" products are artificially flavored with vanillin derived from lignin instead of vanilla fruits.
We only use Bourbon vanilla beans, also called Gourmet, from Madagascar, classified as Grade A.
Bourbon vanilla grade is rich, dark and creamy with an overwhelming sweet, buttery aroma.
PISTACHIO + MILK + SUGAR
Bronte, a village on Mount Etna, Sicily, is known worldwide for its pistachios, people call them "green gold".
Under European Union law, Bronte Pistachios are a PDO tree nut (Protected Designation of Origin).
The harvest, from late August through September, is done entirely by hand. The nuts are harvested every other year.
Alternate fallow years protect the trees and improve quality.
Compared with other pistachios, they are smaller, more deeply green, with skins brushed in royal purple, and they have a more richly concentrated flavor.
Bronte Pistachios account for less than 1% of the world’s pistachio production.
MILK + EGGS + CREAM + SUGAR
Mixtures of milk and eggs thickened by heat have long been part of European cuisine, since at least Ancient Rome, so if they’re still here there is a simple reason: it’s an extremely good combination!
We only use fresh whole milk and pasture-raised organic eggs.
ESPRESSO COFFEE + EGGS + MILK + CREAM + SUGAR
We produce our coffee flavor only with fresh made espresso, using high-quality Arabica, which is fragrant and sweet, with a slight and pleasant acidity, often chocolaty, with an aftertaste of caramel and just a mild hint of bitterness.
We only use pasture-raised organic eggs.
MILK + CREAM + SUGAR
Fiordilatte, which translates to "flower of milk", is the most simple and, at the same time, delicate tasting gelato flavor, made with a lot of fresh whole milk and fresh cream.
It can be matched with any other flavor.
MILK + CREAM + EGGS + SUGAR
This flavor is so old that requires a little history lesson to describe it: we’re in Florence, it’s the 16th century, Bernardo Buontalenti is a young architect, sculpture, and painter with the passion for cooking.
Several times the House of Medici commissioned him sumptuous banquets and in one occasion he serves a frozen dessert based on milk, sugar, and egg yolk: it’s a resounding success!
It’s still unclear whether he’s been the real inventor of the gelato but for sure he’s been the main precursor of our modern gelato.
We only use pasture-raised organic eggs.
CHOCOLATE + PIEDMONT HAZELNUT + MILK + SUGAR
Gianduia is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin in 1806.
The creation of the gianduia is attributed to the Turin confectioners, who replaced with the cheaper hazelnut a part of the (at the time) very expensive cocoa: the Continental System imposed by Napoleon prevented British goods from entering European ports under French control, putting a strain on cocoa supplies.
We make our own gianduia cream mixing chocolate and Piedmont hazelnuts, just like it used to be more than 200 years ago.
DARK CHOCOLATE + MILK + EGGS + SUGAR
We call this chocolate "old school" because, in addition to the milk, we also use egg yolks, an ingredient that was very used back in the days in many Italian gelato recipes to give greater creaminess, but today is not common anymore.
We only use fresh whole milk and pasture-raised organic eggs.
PIEDMONT HAZELNUT + MILK + SUGAR
Piedmont Hazelnut is variety of hazelnut tree grown in the appropriate area of the Piedmont region, whose peculiar characteristics of the soil constitute the natural habitat.
Under European Union law, the Piedmont Hazelnut is IGP (Protected Geographical Indication).
It’s commonly recognized as the best hazelnut in the world thanks to quality parameters such as the spherical shape of the seed, excellent aroma and taste after roasting, easy to peel and good shelf life.
CHOCOLATE SHAVINGS + MILK + CREAM + SUGAR
Stracciatella is a milk-based gelato filled with fine, irregular shavings of chocolate that provide a very crunchy texture.
It was originally created in Bergamo, northern Italy, in 1961.
MASCARPONE CHEESE + EGGS + GF SAVOIARDI BISCUITS + COFFEE + COCOA POWDER + MILK + CREAM + SUGAR
To prepare tiramisu according to the original recipe, the following ingredients are required: savoiardi biscuits, egg yolks, sugar, coffee, mascarpone, and cocoa powder, and that's exactly how we prepare our gelato version. And since we make our own savoiardi biscuits, it’s also gluten-free!
EGGS + MARSALA WINE + MILK + CREAM + SUGAR
Zabaione is a sweet and frothy cream made from egg yolks, sugar, and fortified wine: we use Italian Marsala.
This recipe has several centuries of history, however, as happens for many recipes, whose memory is lost over the centuries, many legends have arisen about its origin: one of them narrates that the invention dates back to around the fifteenth century, in northern Italy.
traditional american
PEANUT BUTTER + CHOCOLATE + WATER + SUGAR + LUPIN FLOUR
Buckeye is a confection made from a peanut butter fudge partially dipped in chocolate to leave a circle of peanut butter visible. Named for their resemblance to the nut of the Ohio buckeye tree, the state tree of Ohio, this candy is particularly popular in Ohio.
This flavor consists in a vegan peanut butter base, chocolate fudge, and homemade mini buckeyes.
CREAM CHEESE + FRUIT SAUCE + GLUTEN-FREE GRAHAM CRACKER CRUST + MILK + CREAM + SUGAR
Cheesecake doesn’t need any presentation. We only want you to know that we make it with Philadelphia cream cheese, homemade fruit sauce, and homemade graham cracker crust, gluten-free of course!
MILK + CREAM + CARAMEL SAUCE + GF WAFFLE CONE + PEANUTS + CHOCOLATE + SUGAR
Inspired by an ice cream snack resembling a taco popular in the ’90s, we created our own gelato flavor! It’s a milky and creamy base balanced with caramel swirls, crunchy homemade gluten-free waffle cone pieces, and sprinkled with chocolate covered peanuts, to create a sweet, harmonious combination.
GLUTEN-FREE HOMEMADE COOKIES + MILK + CREAM + SUGAR
Our first idea was to make an Oreo cookie gelato but after discovering that the most famous cookie in the world contains gluten due to the wheat, we decided to make our own cookies so we could have a gluten-free flavor!
MILK + EGGS + CREAM + NUTMEG + VANILLA + SUGAR
Eggnog is a rich, chilled, sweetened, dairy-based holiday beverage. The name suggests an eggy flavor but in reality it's much more sweet than savory since it's traditionally made with milk, cream, sugar, eggs, and the distinctive spices that give eggnog its characteristic taste: we use nutmeg and vanilla.
What makes eggnog so special is that it's really only around the Christmas season, and there really is no equivalent to eggnog, it's one of a kind.
SPICES + VANILLA + GF GINGERBREAD MEN + CARAMEL SAUCE + OATMILK + SUGAR
Gingerbread flavor is made using several spices such as ginger (obviously…), cloves, nutmeg, and cinnamon. Instead of the classic regular sugar we use muscovado, a type of partially refined to unrefined sugar with a strong molasses content and flavor.
We also add a little vanilla, some homemade gluten-free gingerbread men and caramel sauce, and we top the flavor with special holiday sprinkles.
Every single ingredient is vegan and gluten-free, including the sprinkles!
MINT LEAVES + CHOCOLATE SHAVINGS + MILK + CREAM + SUGAR
Mint chocolate chip ice cream was inspired by royalty. In 1973 an English college student entered an ice-cream-making contest where the winner’s frozen dessert would be served at a royal wedding, and her mint-chocolate flavor, called Mint Royale, emerged victorious.
It quickly rose to the top of the charts in America, where it’s remained ever since.
To create this refreshing and clean flavor we infuse our milk-base recipe using fresh mint leaves, then we mix it up with dark chocolate shavings for a sweet balance and an extra crunchy texture.
PUMPKIN + SPICES + WATER + SUGAR
In its native North America, pumpkins are a very important, traditional part of the autumn harvest, and that’s when you can find available our gelato made with a real pumpkin that before we roast in the oven, then we add several spices to give it a unique flavor.
fruit & vegan
AÇAÍ + WATER + SUGAR
Açaí is a blue-violet berry with a vibrant taste of berries blended with chocolate, and is considered one of the healthiest fruits on the planet.
There are three different grades of açaí according to their fruit solids content, we only use "special grade" berries, which is the best quality.
ACEROLA + WATER + SUGAR
Acerola is a small cherry that presents a reddish pulp with a pleasant acid taste and a tart cherry-apple flavor.
It’s the second fruit on the planet with the highest known content of vitamin C.
BANANA + WATER + SUGAR
Bananas are America's favorite tropical fruit so we couldn’t miss this flavor! We make this sorbet using a lot of fresh bananas, waiting for them to reach the ideal ripeness while developing their distinctive fruity flavor.
It pairs extremely well with chocolate.
BLACKBERRY + WATER + SUGAR
Blackberries have a deep inky sheen with purple highlights. They are succulent, soft, and juicy. Their flavor is sweet, slightly tart, with earthy undertones. It contains aromatic compounds that can be reminiscent of red wine.
BLOOD ORANGE + WATER + SUGAR
Blood orange is a variety with crimson colored flesh due to the presence of antioxidant pigments uncommon in citrus fruits. They are in season from December to May, and have a flavor that is more acidic than the common orange. They originated in Europe, in the southern Mediterranean.
We only use California grown oranges from local farms.
BLUEBERRY + WATER + SUGAR
Blueberries are dark blue to purple-black in color, they have a slightly sweet taste with a bit of tartness. They are commonly eaten fresh as a dessert fruit, and of course they’re great for making a sorbet!
BRONTE PISTACHIO + WATER + SUGAR + LUPIN FLOUR
Bronte, a village on Mount Etna, Sicily, is known worldwide for its pistachios, people call them "green gold".
Under European Union law, Bronte Pistachios are a PDO tree nut (Protected Designation of Origin).
The harvest, from late August through September, is done entirely by hand. The nuts are harvested every other year. Alternate fallow years protect the trees and improve quality.
Compared with other pistachios, they are smaller, more deeply green, with skins brushed in royal purple, and they have a more richly concentrated flavor.
Bronte Pistachios account for less than 1% of the world’s pistachio production.
CANTALOUPE + WATER + SUGAR
Ripe cantaloupe is sweet, juicy, and tender. It has a distinctive sweet flavor and a dense, orange-coral-colored flesh. They’re re available year-round, but this melon shines during the summer when it’s at its freshest and sweetest.
Fun fact: melon pieces wrapped in prosciutto are a familiar antipasto in Italy.
We only use California grown honeydews from local farms.
CHERRY + WATER + SUGAR
Cherry surely is one of the most time consuming flavors to make: since we use several pounds of fresh cherries for each batch, it takes a lot of time to remove all the pits, but the final result is worth the effort thanks to their unique combination of sweet and sour, and their freshness of course!
COCONUT + COCONUT MILK + SUGAR
Coconut meat and coconut milk, can’t get any more tropical than this! You can really feel the little nutty and slightly sweet flavor, and a very creamy texture. Oh, and of course it’s vegan!
DARK CHOCOLATE + WATER + SUGAR
Everybody loves chocolate so we wanted to use something special to give a unique experience, this is why we decided to use Colombian cocoa denominated "Fino de Aroma", only 8% of the cocoa produced in the world is ranked Fino de Aroma by the International Cocoa Organization (ICCO).
Single origin chocolates have a unique flavor that is given by the pureness of their origins. Made from selected beans from the different Fino de Aroma Cocoa growing regions and countries, their flavor doesn’t only reflect the cocoa variety, but also richness of the soil and the cocoa growing culture of its region.
GF HOMEMADE COOKIES + SOY MILK + DAIRY-FREE CREAM + SUGAR
Our first idea was to make an Oreo cookie gelato but after discovering that the most famous cookie in the world contains gluten due to the wheat, we decided to make our own cookies so we could have a gluten-free flavor. And of course they're vegan as well!
CUPUAÇU + WATER + SUGAR
Cupuaçu is also known as Brazilian cocoa, and is the country’s national fruit.
The white pulp of the cupuaçu has a tangy flavor, and its taste is often compared to chocolate, with hints of banana, melon, and pineapple.
ESPRESSO COFFEE + OAT MILK + SUGAR
We produce our coffee flavor only with fresh made espresso, using high-quality Arabica, which is fragrant and sweet, with a slight and pleasant acidity, often chocolaty, with an aftertaste of caramel and just a mild hint of bitterness.
FIG + WATER + SUGAR
The varieties of figs grown in various parts of the world run into the hundreds, all of which vary widely in color and texture: we use fresh light skin figs that have a subtle sweetness and edible seeds.
DARK CHOCOLATE + WATER + SUGAR
We use 70% French dark chocolate which develops extraordinary bitterness, revealing a whole aromatic range of warm notes and an intense flavor that is exceptionally long-lingering. It's so creamy you'll never guess it's water-based!
GUAVA + WATER + SUGAR
Guava is a tropical fruit with a pink pulp with a creamy texture and a sweet, flowery aroma. The refreshing taste reminds a combination of strawberry, pear, and even mango.
HONEYDEW + WATER + SUGAR
A honeydew melon, also known as a green melon, has a light, subtle flavor compared to cantaloupe. It’s about 90% water and very rich in nutriments, especially vitamins, minerals, and electrolytes; this combination of water and nutrients makes honeydew great for hydrating during the hot summer days.
We only use California grown honeydews from local farms.
LEMON + WATER + SUGAR
We make our sorbet with the Meyer lemon because its fruits have a sweeter and less acidic flavor than the more common lemon varieties. This is due to the fact that it’s thought to be a cross between a regular lemon and a mandarin orange.
They were first introduced to the United States from China in the early 20th century by Frank Meyer, an agricultural explorer, from whom they also got their name.
We only use California grown lemons from local farms.
LIME + WATER + SUGAR
Lime is a hybrid citrus fruit, and just like lemons are a very acidic fruit but they have slightly different flavors and scents: lemons have a sour-acidic taste, while a lime has a bitter-acidic taste.
We only use California grown limes from local farms.
MANGO + WATER + SUGAR
Ataulfo is a variety of mangos, their flesh is a deep yellow with a rich, sweet, creamy flavor and with almost no fibrous texture, unlike other varieties, that’s why we chose to use it in our mango sorbets.
They were named after Ataulfo Morales Gordillo, the first grower of this type of mango in Chiapas, Mexico.
ORANGE + WATER + SUGAR
We mainly use Valencia oranges, that are sweet, with great taste and they're prized as the only variety of orange in season during summer. It’s been hybridized for the first time in the mid-19th century in Santa Ana, few miles south of Los Angeles.
We only use California grown oranges from local farms.
PASSION FRUIT + WATER + SUGAR
The passion fruit, also known as maracuya, has a juicy edible center composed of a large number of seeds. The pulp has an intensely sweet, floral aroma with an acidic taste and tropical flavor.
PERSIMMON + WATER + SUGAR
A persimmon is an orange roundish sweet fruit that grows in the southeastern United States and Asia.
They mature late in the fall, so that’s the only period of the year we make the persimmon sorbet, using a lot of fresh persimmons, and the final result will pleasantly surprise you!
PIEDMONT HAZELNUT + WATER + SUGAR + LUPIN FLOUR
Piedmont Hazelnut is variety of hazelnut tree grown in the appropriate area of the Piedmont region, whose peculiar characteristics of the soil constitute the natural habitat.
Under European Union law, the Piedmont Hazelnut is IGP (Protected Geographical Indication).
It’s commonly recognized as the best hazelnut in the world thanks to quality parameters such as the spherical shape of the seed, excellent aroma and taste after roasting, easy to peel and good shelf life.
PINEAPPLE + RASPBERRY + WATER + SUGAR
Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart, and they are second only to bananas as America's favorite tropical fruit.
We pair pineapple with raspberries to give a more vibrant flavor and color.
PITAYA + WATER + SUGAR
Pitaya is the fruit of different cactus species indigenous to the Americas. Oftentimes it’s mistakenly called dragon fruit, which is part of the same family but cultivated in different world regions, especially Southeast Asia.
There are many varieties, we decided to use "pitaya roja" (red-fleshed), that has a faint, sweet taste like an earthy watermelon and kiwi.
RASPBERRY + WATER + SUGAR
Raspberries are often described as being both tart and sweet. The riper they are, the sweeter they’ll taste and the more intense their flavor will be. They have a lot of little seeds, and we leave them because they add more body to the gelato.
We only use California grown raspberries from local farms.
CHOCOLATE SHAVINGS + SOY MILK + DAIRY-FREE CREAM + SUGAR
Stracciatella is a milk-based gelato filled with fine, irregular shavings of chocolate that provide a very crunchy texture.
It was originally created in Bergamo, northern Italy, in 1961.
This version is soy milk based, making it vegan!
STRAWBERRY + WATER + SUGAR
Strawberries in California are a serious thing, there even is a California Strawberry Commission, so no compromise about the quality: they must be picked at the right time and have a bright red color, juicy texture, and sweetness.
We only use California grown strawberries from local farms.
WATERMELON + WATER + SUGAR
Watermelons are a sweet, popular fruit of summer, so it’s perfect for the California weather! Since they contain about 92% of water, our recipe barely needs any more water than the one already present in the watermelon itself, that’s why our sorbet tastes like you are eating an actual watermelon, with its iconic sweet and fruity flavor.
We only use California grown watermelons from local farms.
BLACKBERRY + BLUEBERRY + RASPBERRY + STRAWBERRY + WATER + SUGAR
Known in Italy as "frutti di bosco" (fruits of the forest), it’s a mix of several berries. We chose to use four of them: blackberry, blueberry, raspberry, and strawberry, all equally divided in the recipe.
We only use California grown berries from local farms.
PEACH + WATER + SUGAR
Peaches can have either white or yellow flesh: the first ones typically are very sweet with little acidity, while the latter usually have an acidic tang coupled with sweetness.
Low-acid white-fleshed peaches are the most popular kinds in Asian countries, while North Americans and Europeans have historically favored the acidic, yellow-fleshed cultivars, and those are the ones we use for our sorbet.
We only use California grown peaches from local farms.
gastronomical
GF MAPLE PANCAKES + BACON + BLUEBERRY + EGGS + MILK + CREAM + SUGAR
If breakfast is your favorite meal of the day, then this flavor is for you! We start making a base with eggs and homemade gluten-free pancakes with maple syrup that we actually blend together with all the other basic ingredients, then we add crispy bacon pieces and frozen blueberries, just like a real breakfast!
AVOCADO + GF TOAST PIECES + WATER + SUGAR
There are tens of ways of enjoying avocado and they’re all yummy, avocado gelato is no exception!
Our avocado toast gelato is on the savory side, with a hint of fresh lime juice and sea salt. We also add little toast pieces (gluten-free and vegan) that give the gelato an extra crunch in every bite.
We only use California grown avocados from local farms.
EXTRA VIRGIN OLIVE OIL + ROSEMARY + MILK + SUGAR
Gelato and extra virgin olive oil, two of the most famous Italian foods in the world that blend perfectly in a real unusual combination at first glance.
We only need one adjective to describe it: delicate.
Extra virgin olive oil is the highest grade of virgin oil it’s judged to have a superior taste, having some fruitiness and no defined sensory defects.
But that’s not all, we also add some fresh rosemary, one of the most aromatic and pungent of all the herbs, that pairs very well with olive oil.
Origin: Tuscany, Italy
GF PANETTONE + MASCARPONE + CREAM + EGGS + ORANGE + CRANBERRY + CHOCOLATE + MILK + SUGAR
Panettone is an Italian type of sweet bread originally from Milan usually prepared and enjoyed for Christmas and New Year. It has a cupola shape, which extends from a cylindrical base.
It’s made during a long process that involves curing the dough, that is made with water, flour, butter and egg yolks. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics.
For this gelato flavor we make our own artisanal gluten-free panettone, which we add to our mascarpone cream base to enhance the holiday flavor but also we mix it up with panettone pieces, candied oranges, cranberries, and chocolate shavings. One of our favorite Italian Christmas traditions made gelato.
Origin: Milan, Italy
PARMIGIANO REGGIANO + HOMEMADE PEAR SAUCE + MILK + SUGAR
Parmigiano-Reggiano is an Italian hard, granular cheese, made from cow’s milk.
Under European Union law, only cheese produced in some provinces of Emilia-Romagna may be labeled "Parmigiano-Reggiano", therefore it’s a cheese (Protected Designation of Origin).
The name "Parmesan" is often used generically for the same type of cheese but made outside the traditional areas.
This flavor is inspired by my childhood because when I was a young kid my grandparents, to convince me eating fruit, used to add a little piece of Parmigiano next to the pear. To this day my nonna would hand me a pear with a little piece of Parmigiano after lunch, no matter how old I am. The flavor combination makes me think about simpler times in her kitchen in Italy.
Origin: Emilia-Romagna, Italy
SHEEP RICOTTA CHEESE + HOMEMADE GF CANNOLI SHELL + PISTACHIO + DARK CHOCOLATE + ORANGE ZEST + MILK + CREAM + EGGS + SUGAR
If you like Sicilian Cannoli, you’re gonna love this flavor! It’s made with a whole milk and sheep milk ricotta base, and topped with homemade gluten-free cannoli shell pieces, crushed pistachios, dark chocolate shavings, and orange zest!
Not a single ingredient is missing, you really have a full cannoli made as gelato!
Origin: Sicily, Italy
international inspired
COCONUT + PINEAPPLE + WATERMELON + WATER + SUGAR
'otai is a fruit drink which originated in western Polynesia (subregion of Oceania), and was recorded by European colonists in the 1890s.
Today, the beverage is most associated with Tongan cuisine, with a more modern recipe: usually a blend of water, shredded coconut meat, and a variety of tropical fruits, most commonly pineapple and watermelon.
Origin: Tonga
VEGAN WHITE CHOCOLATE + GF CORN FLAKES + DARK CHOCOLATE + PECANS + WATER + SUGAR
Afghan biscuit is a traditional New Zealand biscuit typically made with corn flakes, chocolate, and pecans.
There are many theories in circulation about the origin of the name, which is still unclear.
We make our vegan white chocolate gelato base, then we add homemade GF and vegan Afghan biscuits: since it’s such a particular flavor we wanted everybody to be able to enjoy it!
Origin: New Zealand
ROASTED BLACK SESAME + RICE MILK + SUGAR
Black sesame seeds are one of oldest condiments known to man. Used often in Asian cooking for their taste, color and texture, they are commonly seen in sushi rolls, rice dishes, salads and, especially in Japanese cuisine, in desserts.
These seeds are best after slightly toasting to enhance the flavor, so we roast them in house, we don’t buy them already roasted because the flavor gets partially lost with time.
Origin: Japan
SPICES + RICE MILK + SUGAR
"Chai" is actually the Hindi word for "tea" and means a mix of spices steeped into a tea-like beverage.
The traditional ingredients of a spiced tea blend are a mix of strong spices, and that’s exactly what we use: black tea leaves, cardamom, cinnamon, cloves, ginger, peppercorns, and star anise.
The spiced tea mixture is typically brewed strong with milk and sweetened with sugar or honey, so it’s perfect for a gelato as well.
Origin: India
GF HOMEMADE CHURROS + CHOCOLATE + VANILLA + MILK + CREAM + SUGAR
A churro consists of deep-fried yeast dough encrusted with sugar. The dough is a mixture of flour, water, and salt. They are most commonly eaten in Spain and Latin America as a hot breakfast food.
For this flavor we make a vanilla base gelato, we add a lot of homemade gluten-free churro pieces, and then we pour on top melted dark chocolate.
Origin: Spain
GF HOMEMADE CINNAMON ROLLS + CINNAMON CARAMEL SAUCE + MILK + CREAM + EGGS + SUGAR
A cinnamon roll is rolled pastry flavored with cinnamon and sugar commonly served in Scandinavia and North America. In Sweden, the country of its presumed origin, the cinnamon roll is known as kanelbulle (literally “cinnamon bun”), and they even celebrate a National Cinnamon Bun Day (Kanelbullens dag) on October 4.
We make our own gluten-free cinnamon rolls in house, we blend them inside the gelato base, and top it with cinnamon caramel sauce swirls.
Origin: Sweden
EGGS + CARAMELIZED SUGAR + CINNAMON + LEMON ZEST + ORANGE ZEST + MILK + CREAM + SUGAR
Crema catalana is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It’s generally known as crème brûlée but it becomes crema catalana (Catalan cream) when adding cinnamon, lemon and/or orange zest.
The first known recipe for crema catalana appears in a Catalan cookbook during the 14th century, three centuries before the French came up with crème brûlée.
Origin: Catalonia, Spain
MILK + SUGAR
Dulce de leche is a confection from Latin America prepared by slowly heating sweetened milk to create a substance that derives its flavor from the Maillard reaction, also changing color, with an appearance and flavor similar to caramel.
The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly. Much of the water in the milk evaporates and the mix thickens; the resulting dulce de leche is usually about a sixth of the volume of the milk used.
We make our own dulce de leche, it takes a lot of time but the result is excellent!
Origin: Argentina
GREEK YOGURT + MILK + SUGAR
For this gelato we only use authentic Greek strained yogurt, very rich and creamy produced by Fage, a major dairy brand in Greece.
Still today it’s produced simply by following their family recipe, which dates back to 1926.
We top this flavor with a homemade strawberry sauce.
Origin: Greece
RHUBARB + STRAWBERRY + GF OATMEAL CRUST + WATER + SUGAR
Hjónabandssæla is a traditional Icelandic cake, and it translates to "happy marriage cake". The reason is because this cake is made using simple ingredients that you can find in any Icelandic kitchen, and an easy preparation that anyone can master.
Our gelato version consists in a rhubarb base, a plant that can be seen growing wild in many parts of Iceland, a little strawberry, and homemade gluten-free and vegan oatmeal crust.
Origin: Iceland
HONEYCOMB TOFFEES + CARAMEL SAUCE + VANILLA + MILK + CREAM + SUGAR
Hokey Pokey is the most popular ice cream flavor in New Zealand, consisting of vanilla-flavored base with small lumps of honeycomb toffee dispersed throughout it. Honeycomb toffee, known in California as sea foam, it’s a sugary toffee with a light, rigid, sponge-like texture, and we make them in house. We top this gelato with a homemade caramel sauce.
Fun fact: "Hokey pokey" was a slang term for ice cream in general in the 19th and early 20th centuries in several areas in the USA and parts of Great Britain, specifically for the ice cream sold by street vendors, or hokey-pokey men.
Origin: New Zealand
WHISKEY + ESPRESSO COFFEE + EGGS + MILK + CREAM + NUTMEG + SUGAR
Irish coffee is a cocktail consisting of hot coffee, Irish whiskey, and sugar, topped with cream. To make this St. Patrick’s Day special we use freshly brewed espresso coffee, Jameson Irish Whiskey, whipped cream, and a little nutmeg on top.
Origin: Ireland
EARL GREY TEA + LAVENDER + OAT MILK + SUGAR
Despite what the name suggests, this flavor, inspired by a drink, doesn’t come from London or even England: the original idea for this Earl Grey tea latte is said to have originated in Vancouver (Canada), in 1996, as coffee alternative in a latte.
It has the classic taste of Earl Grey tea, a tea blend which has been flavored with the addition of oil of bergamot, complimented by the delicate flavor of lavender, and the oat milk helps to mellow out the strength of the tea.
Origin: Canada
MATCHA TEA + RICE MILK + SUGAR
Matcha, literally "powdered green tea", is a unique green tea made of top quality tea leaves that are covered before picking, then stone ground into a delicate fine powder.
Originally introduced from China, matcha has been around for 800 years in Japan.
Japan imposes strict farming standards and regulations that protect the integrity of the powder.
We use organic matcha from Uji (Japan), shade-grown, and traditionally stone ground, that offers a well-balanced flavor experience. It exhibits a lush creaminess, balanced out by a savory, grassy sweetness.
Origin: Japan
MILK + EGGS + CREAM + GF CHOUX PASTRY + CHOCOLATE + SUGAR
The profiterole (cream puff) draws its origins from the Renaissance. It consists in a filled French choux pastry ball with a sweet and moist filling of pastry cream.
For this flavor we create a gelato base with milk, cream, and egg yolks, we add homemade gluten-free mini choux pastry balls filled with pastry cream, and we top it with chocolate and frozen cream flakes.
Origin: France
ROSE WATER + SAFFRON + PISTACHIO + VANILLA + MILK + EGGS + CREAM + SUGAR
This flavor is also known as bastani sonnati, a Persian ice cream made from milk, eggs, sugar, vanilla, and pistachios, and flavored with rose water and saffron. The vibrant yellow color and exotic flavors make bastani one of the favorite Persian sweets.
The history of bastani probably began around 500 BCE in the Achaemenid Empire of Persia.
We make our gelato using all the original ingredients, including chunks of frozen cream that speck the gelato, and edible rose petals.
Origin: Iran
RUBY CHOCOLATE + RASPBERRY + WATER + SUGAR
This chocolate is made from the Ruby cocoa bean, which has an intense fruity taste and characteristic pinkish color.
The pink hue comes after the beans have gone through a unique process to unlock flavor and color tones.
The chocolate's taste is described as sweet yet sour, with little to none of the cocoa flavor traditionally associated with other varieties of chocolate.
It’s recognized as the fourth type of chocolate alongside dark, milk, and white chocolate varieties.
We also add some raspberries to give a more vibrant flavor and color.
Origin: Belgium
ÉCHIRÉ BUTTER + MALDON SEA SALT + MILK + CREAM + SUGAR
Salted caramel became mainstream fairly recently, but the flavor itself was born and developed decades ago in France, where it became famous for its rich butter and salt.
In order to obtain the best possible result in this contrasting flavor, we make our own salted caramel in house using with two European excellences.
One is Échiré butter, a famed artisan French butter, from the milk of cows of the small villages of Poitiers and La Rochelle. Known as world's most exclusive and expensive butter, it won AOC (Appellation d'origine protégée) protected status, and is produced mostly by hand.
The other is Maldon salt, a one of a kind sea salt produced by the Osborne family since 1882 in the costal town of Maldon, England. This salt is worldwide appreciated because of the unique taste and texture.
SKYR + MILK + BERRIES + SUGAR
Skyr, pronounced /skeer/, is an Icelandic cultured dairy product. It has the consistency of Greek yogurt, but a milder flavor, and it’s also a high-protein and low-fat product. Skyr can be classified as a fresh sour milk cheese but is consumed like a yogurt. It’s been a provision of Icelanders for nearly 1,000 years.
We only use Icelandic Provisions’ skyr, that is the only one made in the US with an original Icelandic recipe using heirloom Icelandic skyr cultures. That’s what helps make it thick, creamy, and delicious.
We top this flavor with a homemade wild berries sauce.
Origin: Iceland
UBE + SPICES + WATER + SUGAR
Purple yam, more commonly known as ube, is a species of yam, a tuber. With its origins in the Asian tropics, ube has been known to humans since ancient times.
Due to its vivid violet color and mildly sweet and nutty taste, ube has been a staple of Filipino desserts. The earliest recorded use of ube in ice cream was in a recipe from 1922.
We also add some vanilla for a sweeter and richer aroma.
Origin: Philippines
DARK CHOCOLATE + RED CHILI PEPPER + CINNAMON + VANILLA + WATER + SUGAR
Xocolātl (Aztec chocolate) is the Nahuatl word for chocolate, and originally it was a bitter drink brewed by the Aztecs made with cocoa beans, hot spices, and water.
We wanted to honor chocolate's roots, so we decided to make this chocolate flavor adding red chili pepper, cinnamon, and vanilla, in order to recreate the original drink the Aztecs used to drink in special occasions since they believed chocolate was a gift from the gods.
Origin: Mexico
PU'ER BLACK TEA + FRUIT INFUSION + CINNAMON + DRIED FLOWERS + RICE MILK + SUGAR
Yum cha means "drink tea" in Cantonese, and is a brunch tradition popular in the Cantonese-speaking regions, especially Hong Kong.
This flavor is made using quintessentially Hong Kong inspired ingredients such as pu’er fermented black tea with a fruity infusion of lychee, mango, and orange, then we add a little cinnamon and, last but not least, a floral touch with dried flowers.
Origin: Hong Kong
other
GELATO + ESPRESSO SHOT
An affogato, Italian for “drowned”, is an Italian coffee-based dessert. It usually takes the form of a scoop of classic gelato flavor such as vanilla (but also hazelnut or chocolate), topped or "drowned" with a shot of hot espresso.
CORN FLOUR + SUGAR + SOY MILK + VANILLA + VEGAN BUTTER
To give a complete artisanal experience we decided to make our own fresh waffles, using gluten-free flour and vegan ingredients.
The gelato cone was invented by Italo Marchioni, an Italian resident in New York in 1903.
FRUIT + WATER + SUGAR
Granita is a Sicilian semi-frozen dessert simply made with water, sugar and various flavorings, often fruits.
Although its texture varies from coarse to smooth, it’s always different from that of gelato, which is creamier, and from that of sorbet, which is more compact.
These characteristics make granita distinct and unique.
Granita is usually eaten in a cup with a spoon straw.
We only use California grown fruits from local farms.
gluten-free pastries
GF FLOUR + CHOCOLATE + COCOA POWDER + BUTTER + EGGS
Homemade gluten-free brownies, made with single origin Colombian chocolate.
GF FLOUR + BUTTER + SUGAR + CHOCOLATE
Homemade gluten-free cookies with single origin Colombian chocolate chunks.
RICOTTA CHEESE + CREAM + SUGAR + EGGS + VANILLA + LEMON ZEST + GF FLOUR + CINNAMON
Made with ricotta cheese, homemade fruit sauce, and homemade gluten-free graham cracker crust.
GF FLOUR + SUGAR + MARSALA WINE + EGGS + RICOTTA CHEESE + CREAM + ORANGE ZEST + CHERRY + CHOCOLATE
Gluten-free cannoli shell (made with Marsala wine) filled to order with homemade ricotta cream, maraschino cherry, and dark chocolate shavings.
MASCARPONE CHEESE + EGGS + GF SAVOIARDI BISCUITS + COFFEE + COCOA POWDER + MILK + CREAM + SUGAR
Classic Italian tiramisu, made with homemade gluten-free savoiardi biscuits (ladyfingers) soaked in espresso coffee, layered with Italian mascarpone cheese cream, and cocoa powder.