carefully crafted

Back in 2015 we travelled home to Italy to hone our craft with master gelatieri. They taught us the importance of real ingredients and slow churning.

Whether a bespoke recipe for a Michelin Star chef, or a tub for a local shop, we make all our gelato and sorbetto in small, carefully crafted batches. We’re proud to do things properly, just like the master gelatieri taught us.

how to make proper gelato

Real ingredients

Fresh, locally sourced milk and cream. Single-origin Piedmont hazelnuts. Homemade pastry and sauces. Whole crushed British raspberries. The finest, richest Belgian dark chocolate. No substitutes, no shortcuts. Proper ingredients. Proper delizioso.

Made by chefs

We know when an extra sprinkle of sea salt or squeeze of fresh lemon can make all the difference. Our expert team of gelatieri has more than 40 years of gelato-making experience. We carefully craft each recipe, delicately balancing the quantity of each ingredient to enhance the overall flavour profile. The nuances of ingredient pairings, the subtleties of temperature changes, and the layering of flavours are understood and nurtured.

Churned slowly

Proper gelato and sorbetto is churned slowly. Really slowly. Slow churning keeps the ice and air out of your ice cream so you get more flavour and a smoother, denser texture.

Gelato versus ice cream

Proper Italian gelato isn’t the same as ice cream. It’s much better.

Gelato is churned more slowly than ice cream, meaning less air is incorporated into the mix. This gives it a silky smooth, dense texture, without the iciness you typically get in ice cream. Gelato is also made with a higher proportion of milk to cream, meaning it contains less fat than most ice creams. Fat coats the tongue, creating a layer between your taste buds and the food you’re eating. So a lower fat content creates deeper, more intense flavours.

Better texture. Better flavour. Better all round.

Sorbetto versus sorbet

Forget everything you know about sorbet. Gone are the icy, brain freeze inducing scoops you’ve eaten in the past. Italian sorbetto is made with loads of proper, fresh ingredients so the fruit-based recipes actually taste fruity and zingy, and a dark chocolate sorbetto tastes of real Belgian dark chocolate. The texture is smoother too because every batch is slow churned. No ice crystals. No brain freeze. It’s the best sorbetto this side of Sicily.