flavors in gelateria | JUNE JULY 11-13
[please note the flavors may change during weekdays, this list only applies to the date stated above]
weekend special:
TIRAMISU [gluten-free]
To prepare tiramisu according to the original recipe, the following ingredients are required: savoiardi biscuits, egg yolks, sugar, coffee, mascarpone, and cocoa powder, and that's exactly how we prepare our gelato version. And since we make our own savoiardi biscuits, it’s also gluten-free!
weekend special:
CANTALOUPE [vegan]
Ripe cantaloupe is sweet, juicy, and tender. It has a distinctive sweet flavor and a dense, orange-coral-colored flesh. They’re available year-round, but this melon shines during the summer when it’s at its freshest and sweetest.
Fun fact: melon pieces wrapped in prosciutto are a popular antipasto in Italy.
weekend special:
ESPRESSO COFFEE [vegan]
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.
weekend special:
HOKEY POKEY
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.
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.
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.
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.
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.
Stracciatella is a milk-based gelato filled with fine, irregular shavings of chocolate that provide a very crunchy texture.
It was originally created in Bergamo, northern Italy, in 1961.
Watermelons are a sweet, popular fruit of summer, so it’s perfect for the California weather! Since they contain about 92% of water, our recipe barely needs any more water than the one already present in the watermelon itself, that’s why our sorbet tastes like you are eating an actual watermelon, with its iconic sweet and fruity 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.
