Ingredients
Six ingredients do most of the work. Here is where they come from and what we make with them.
Amalfi lemons
Terraced groves above Amalfi
The Sfusato Amalfitano is long, thick-skinned and wonderfully aromatic. Families have grown it on the steep terraces above the sea for generations, under chestnut-pole pergolas that shade the fruit. We use the zest and the juice, which is why our sorbet smells like the grove before it tastes like anything.
Sicilian pistachios
Bronte, Sicily
Real pistachio gelato is a dull, sandy green, and that is how you know. We buy shelled pistachios from the volcanic slopes around Bronte, toast them lightly and grind them to a paste in house. Nothing else goes in the tub but milk, sugar and a pinch of salt.
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Italian milk
Campania
Gelato lives or dies on its milk. Ours comes from small farms in Campania and arrives every morning, so the base can be pasteurised and left to rest before the first batch is churned. Good milk tastes slightly sweet on its own, so we add very little sugar.
Seasonal fruit
Local orchards and markets
We make fruit flavours when the fruit is ripe and put them away when it is not. Strawberries from spring, white peaches through the summer, figs as the season turns. If it is not on the counter, it is not good right now, and we would rather tell you so.
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Dark chocolate
Italy
Our fondente is made with water instead of milk, which lets the chocolate speak without anything to soften it. It is dark, a little bitter and unexpectedly clean. It is also dairy-free, which is a happy accident that a lot of our guests appreciate.
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Fresh cream
Campania
Gelato carries less fat than ice cream, so the cream we use has to count. A measured amount gives the texture its silk, and the slow churn keeps the air out. That is why a small scoop feels generous.
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Where it comes from
Close to home
Milk, fruit and lemons come from as near the shop as we can get them.
Italian when not local
Pistachios, hazelnuts and chocolate come from Italy, from suppliers we know by name.
Only in season
When a fruit is past its best, we stop making that flavour until next year.