Our kitchen day starts early. By the time the shutters go up, sixteen flavours have been churned, tubbed and set in the display.
Every flavour begins with a base of milk, cream and sugar that we heat gently and then rest in the cold. Resting matters. It lets the base thicken so the gelato churns smooth and dense.
Then the flavour goes in. Pistachios and hazelnuts are roasted and ground here. Caramel is cooked in small pans. Strawberries and mangoes are pureed fresh, never from a syrup bottle.
We churn in small batches because gelato is at its best on the day it is made. That is also why a flavour sometimes runs out by evening. We would rather sell out than serve yesterday's tub.
Next time you visit, ask for a taste before you choose. We are always happy to hand over a spoon.
