Guido Montaldo and Giorgio Oddone opened this gelateria about ten years ago after learning the ropes from a master gelatier. They have stuck to their initial philosophy ever since, with constant attention to the quality of their ingredients and the end product. They make relatively few flavours (twenty or so in the course of the year), which they keep in buckets, not in the window, and rely only on carefully chosen suppliers, using as criteria their use of Slow Food, PDO and PGI ingredients and certified organic products and their being small and local. The range is very much tuned to the seasons: a must in autumn is the marron glace flavour, while the spring sees the appearance of recipes such as Persian gold, with saffron, pistachio and rose water.
Alongside the ice creams, in summer you’ll find craft granitas and ice lollies, in winter crêpes and hot chocolate made with a house blend. One of the best loved flavours is Sabaudo, invented a couple of years ago in homage to Piedmont, hazelnut-flavoured with a gianduja ripple and crushed hazelnuts.
