From the Regions of Italy
Where Every
Scoop Was
Born
Italian gelato is inseparable from its geography. Each region gifted the world a flavor shaped by its soil, climate, and centuries of craft. Explore the origins.
Piedmont
Nocciola (Hazelnut)
A deep, roasted hazelnut gelato that draws on Piedmont's finest hazelnuts — earthy, warm, and utterly irresistible.
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Piedmont
Pistachio di Bronte
Made with prized Sicilian Bronte pistachios, this emerald jewel is richly nutty with a gentle sweetness that lingers.
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Veneto / Lombardy
Tiramisù
All the beloved flavors of the Italian classic — mascarpone, espresso, and ladyfinger — now in gelato form.
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Emilia-Romagna
Stracciatella
A creamy fior di latte base with fine ribbons of dark chocolate folded in — the original chocolate chip gelato.
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Every flavor has a story.
The Bronte pistachio grows only on the slopes of Etna. Hazelnuts from Piedmont's Langhe are protected by EU origin status. Amarena cherries hail from Bologna. Gelato is edible geography.
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