Our values

Since the very beginning, our gelato and all our gelato-based specialties have been gluten-free.

Every flavour, as well as our cones, crêpes, hot chocolate, granitas, milkshakes and brioche, is gluten-free. Our gelaterias are also verified as “gluten-free” by AIC and included in the handbook recognised by the Italian Celiac Association.

We do not add flavourings of any kind. That is why the taste of our gelato is exclusively the taste of the ingredients it is made with.

The ingredients that define each flavour are present in generous quantities in the recipe: in our strawberry sorbet, for example, we use over 55% strawberries, then only water and sugar.

We do not add colourings. That is why the shades of our flavours change, just as the colours of fruit change naturally in nature.

Every gelato is a small landscape: the pink of strawberry, the green of pistachio, the yellow of lemon. No filter, no artifice.

We do not start from pre-made bases or semi-finished products. The raw materials arrive at the Mappano laboratory, where they are measured and blended one by one: fresh Italian milk, free-range eggs, fruit, pistachio, hazelnut and chocolate.

The defining ingredients are present in generous quantities. The gelato then matures for five days and is churned every day in the gelateria: time and the ingredients do the rest.

Because our gelato contains no added emulsifiers, every flavour must be worked by hand with a spatula at the counter, every time, just before it is served.

It is an important ritual: the circular movement softens the gelato and gives it the smooth, creamy texture our guests expect.

We select fine ingredients from the most suitable regions of the world: Sicilian lemon, Italian hazelnuts, fresh milk from Piedmont, Indian Alphonso mango.

We treat every raw material with respect, protecting it from any chemical, physical or mechanical stress that could alter its organoleptic qualities.