Ottimo now has three shops in Turin and the two founding members have divided their personal commitment between two of them, with Giulio Rocci in Corso Stati Uniti and Emanuele Monero in Corso Marconi. Each produces independently but the common threads continue to be attention to primary ingredients, eco-sustainability and food intolerances. The first two objectives have been achieved with sensory excellence and the use of compostable materials, while the third is coming closer with an increase in the number of water-based ice creams, not to mention the fact that most products are gluten-free. Sugars have also been sizably reduced and milk-free ice-creams now account for more than half the range. Some, like grapefruit and Campari, lemon and basil, and mango and ginger, are established classics, others, like Torino plain chocolate and cream and Lecce-style coffee, are exciting new creations. Flavors such as dairy cream, ricotta, honey and saffron, and the amazing Black Smoke, made with licorice, coffee and mint, are, naturally enough, prepared traditionally. A must in winter, finally, is the zabaglione.
The two main shops now stock natural wines and fine spirits too.