Our story
A small family gelateria on a narrow street in Amalfi. Everything is made fresh, with few ingredients, and without hurrying.
A cart on the seafront
Long before there was a shop, there was a small painted cart on the seafront and a notebook of family recipes. Summers on the Amalfi Coast taught us two things: people want something cold and honest, and the best flavours are the ones that taste of where you are.
The cart became a counter on Via dei Limoni. The notebook is still on the shelf, a little stained with lemon, and we still check it before every new flavour.
The recipe notebook
Our recipes are short on purpose. Most fit on half a page: a handful of ingredients, a temperature and a note in the margin. The margin is where the good advice lives.
Fruit in season, milk from nearby farms, nuts from the best groves we can find. We would rather make six perfect flavours than twenty average ones, and the notebook agrees.
Taste it warm. Taste it twice. Never hurry the churn.
A morning at the counter
- 6:00Lemons and milk arrive at the back door.
- 7:30Bases are made and left to rest, because patience is an ingredient.
- 9:00The first batch is churned, slowly, and tasted twice.
- 10:00The shutters go up and the counter opens.
- All daySmall batches are churned as they are needed, never in advance.
- MidnightThe last scoop goes out, the counter is cleaned and the notebook is closed.
How we work
Made the same day
Everything on the counter was churned today, in batches small enough to finish before they go flat.
In season only
If the fruit is not good right now, that flavour waits until it is.
Churned slowly
A gentle churn and a long rest give gelato its texture. We do not rush either.