flavors in gelateria | APRIL 26-28
[please note the flavors may change during weekdays, this list only applies to the date stated above]
weekend special:
HOKEY POKEY
available on Saturday, April 27
Hokey Pokey is the most popular ice cream flavor in New Zealand, consisting of vanilla-flavored base with small lumps of honeycomb toffee dispersed throughout it. Honeycomb toffee, known in California as sea foam, it’s a sugary toffee with a light, rigid, sponge-like texture, and we make them in house.
weekend special:
MATCHA [vegan]
We use organic matcha from Uji (Japan), shade-grown, and traditionally stone ground, that offers a well-balanced flavor experience. It exhibits a lush creaminess, balanced out by a savory, grassy sweetness.
weekend special:
MANGO [vegan]
Ataulfo is a variety of mangos, their flesh is a deep yellow with a rich, sweet, creamy flavor and with almost no fibrous texture, unlike other varieties, that’s why we chose to use it in our mango sorbets.
weekend special:
ESPRESSO COFEE [vegan]
available on Saturday, April 27
We produce our coffee flavor only with fresh made espresso, using high-quality Arabica, which is fragrant and sweet, with a slight and pleasant acidity, often chocolaty, with an aftertaste of caramel and just a mild hint of bitterness.
other flavors available
Bronte, a village on Mount Etna, Sicily, is known worldwide for its pistachios, people call them “green gold”.
Compared with other pistachios, they are smaller, more deeply green, with skins brushed in royal purple, and they have a more richly concentrated flavor.
Piedmont Hazelnut is variety of hazelnut tree grown in the appropriate area of the Piedmont region, whose peculiar characteristics of the soil constitute the natural habitat.
It’s commonly recognized as the best hazelnut in the world thanks to quality parameters such as the spherical shape of the seed, excellent aroma and taste after roasting, easy to peel and good shelf life.
Made with Colombian single origin dark chocolate. The flavor doesn’t only reflect the cocoa variety, but also the richness of the soil and the cocoa growing culture of its region.
Stracciatella is a milk-based gelato filled with fine, irregular shavings of chocolate that provide a very crunchy texture.
A churro consists of deep-fried yeast dough encrusted with sugar. The dough is a mixture of flour, water, and salt. They are most commonly eaten in Spain and Latin America as a hot breakfast food.
For this flavor we make a vanilla base gelato, we add a lot of homemade gluten-free churro pieces, and then we pour on top melted dark chocolate.
Guava is a tropical fruit with a pink pulp with a creamy texture and a sweet, flowery aroma. The refreshing taste reminds a combination of strawberry, pear, and even mango.
We make our sorbet with the Meyer lemon because its fruits have a sweeter and less acidic flavor than the more common lemon varieties.
Fiordilatte, which translates to "flower of milk", is the most simple and, at the same time, delicate tasting gelato flavor, made with a lot of fresh whole milk and fresh cream.
It can be matched with any other flavor.
gluten-free pastries
We can also make to order fresh Gluten-Free Pastries such as Brownies, Ricotta Cheesecake, Chocolate Chip Cookies, Cannoli, and Tiramisu.
