Since opening their first shop in Turin in 2007, Alberto Marchetti, the son of an ice-cream maker himself, and his wife Alessia have grown slowly but surely, exercising complete control over quality all their outlets (in addition to the ones in Turin, they now own others in Alassio, Alba and Milan). In 2022 they have expanded their network still further with the opening of a new gelateria in Turin, opposite Palazzo di Giustizia. Good, simple and fresh: these are the adjectives that characterize the products of a business that prides itself on its ingredients (many of which Slow Food Presidia) and basic, never excessively fancy flavors, prepared on a daily basis in all the outlets’ workshops. In addition to ice creams and granitas, there are also popsicles (which they refer to in Turin slang as stic) made with high-quality syrups with unusual flavors, some of them tropical such as mango and passions fruit. Then come specialties in jars such as Cremà, a chocolate cream spread, Cantiano black cherries in syrup and, above all, Zabà, zabaglione in a numerous flavors, the fruit of collaborations with other prestigious firms: besides the traditional Marsala version, we recommend the one made with white wine flavored with cinchona bark according to a recipe courtesy of the Ristorante Magorabin, and Beermouth, a creation of the Baladin brewery.