Made this morning. Gone by tonight.
Small-batch gelato and fruit sorbetti, churned in the kitchen behind the counter every morning. When a tub runs out, that flavour is gone until tomorrow.
Open every day from 12:00, until 23:00 on Fridays and Saturdays.
Today in the vitrine
Six of today’s twelve flavours. Ask for a taste of any of them.
Pistachio
Fior di latte
Lemon sorbetto
Dark chocolate
Raspberry sorbetto
Fig and honey New
Today’s flavours
Twelve tubs in the vitrine, changing with the seasons. Sorbetti are made from fruit, sugar and water; the creamy flavours start with fresh milk.
Pistachio
Fior di latte
Dark chocolate
Lemon sorbetto
Raspberry sorbetto
Roasted hazelnut
Stracciatella
Espresso
Mango sorbetto
Salted caramel
Strawberries and cream
Fig and honey New
Allergens: milk, eggs, nuts and gluten
Every flavour is made in one kitchen and served from one vitrine, together with milk, eggs, nuts and gluten (cones and cake bases). We cannot promise any scoop is free of traces. Ask at the counter for the allergen list of each flavour before you order.
Sample flavours and diet tags. Vegan and dairy-free mean no milk or eggs in the recipe.
How a tub is made
Everything in the vitrine comes from our own kitchen, made the same morning in batches of a few litres. That is why the flavours change, and why some run out before closing.
1
Milk and fruit
Fresh whole milk and cream for the creamy flavours. Sorbetti start with ripe fruit, sugar and water instead.
2
The base
We warm the milk, stir in the sugar and the flavour itself, from pistachio paste to lemon zest, then let it cool for a few hours.
3
The churn
A batch freezer churns each base slowly for about ten minutes. Less air goes in than with ice cream, so gelato is dense and silky.
4
The vitrine
Straight into a steel tub and into the counter, kept a few degrees warmer than ice cream so every scoop is soft.
Cones, cups and tubs
Each size holds up to its number of flavours, and you can mix gelato and sorbetto.
Cones
Crisp waffle cones, filled to the tip.
Small, one flavour
$4.50
Medium, two flavours
$5.80
Large, three flavours
$7.00
Cups
Paper cups with a wooden spoon. Ask for a wafer on top.
Small, one flavour
$4.50
Medium, two flavours
$5.80
Large, three flavours
$7.00
Take-home tubs
Packed to order from the vitrine, with a lid and an insulated bag.
Half litre, up to two flavours
$11.00
One litre, up to three flavours
$19.00
Example prices. Cones contain gluten, milk and eggs: choose a cup if you avoid them.
Gelato cakes and catering
Pick two or three flavours and we build the cake in layers on a thin sponge base. You collect it frozen, in an insulated box, ready to serve after ten minutes on the table.
Round gelato cake, serves 6 to 8
$38
Round gelato cake, serves 12 to 14
$58
Party tub, 2.5 litres, three flavours
$45
Catering tray, 24 mini cups
$60
Example prices. Order at least 48 hours ahead (sample). Cake bases contain gluten, milk and eggs.
Hire the gelato van
Weddings, birthdays, school fairs and summer parties at work: we park the van, open the hatch and scoop until the last guest has a cone.
What comes with the van
- Six flavours you choose, including at least one vegan sorbetto
- Cones, cups, spoons and napkins for every guest
- Two scoopers from our counter team
- An allergen list for each flavour, ready for your guests
Two hours at your event, up to 80 guests
from $450
Each extra hour
$120
Travel within 15 miles of the shop
Included
Example prices. Summer weekends book up early.
A small kitchen behind the counter
We opened with one batch freezer, eight tubs and a recipe book from a summer spent in a gelateria. The freezer is bigger now and the vitrine holds twelve, but every flavour is still made here, in the morning, a few litres at a time.
- Made every morning in small batches
- Fruit sorbetti made without milk or eggs
- A tasting spoon for any flavour, before you choose
- Seasonal flavours from the fruit that is good this week
The people behind the counter
A small team that makes, scoops and delivers everything you see in the vitrine.
Giulia Romano
Gelato maker
In the kitchen from seven every morning, and the one to ask about this week’s new flavour.
Kenji Mori
Counter and van events
Runs the counter in the evenings and drives the van to weddings and fairs.
Tom Becker
Cakes and catering
Builds the layered cakes and helps you pick flavours that suit a crowd.
Sample team and bios.
What customers say
“We came for one scoop after dinner and ended up trying four flavours on the little spoons first. The pistachio tastes of actual pistachios.”
Sample customer
Evening visit
“The layered cake for our daughter’s birthday was the first thing to disappear. Easy to order, and it was ready on time.”
Sample customer
Gelato cake
“The van at our wedding was the highlight for the kids and the grandparents. The vegan sorbetto meant nobody was left out.”
Sample customer
Van hire
Open every day
Monday to Thursday
12:00 – 22:00
Friday and Saturday
12:00 – 23:00
Sunday
12:00 – 21:00
27 Larkspur Street
Springfield, ST 10001. Benches outside, and parking on the square.
Questions, allergens first
If you or your guests have an allergy, tell us before you order. We would rather check twice.
Which allergens are in your kitchen?
Milk, eggs, nuts (pistachio, hazelnut and almond) and gluten (cones, wafers and cake bases). Each flavour has its own allergen list at the counter, and we are happy to show it to you before you order.
Is anything safe for a nut allergy?
Several flavours have no nuts in the recipe, but they are made in the same kitchen and served from the same vitrine as nut flavours, so we cannot promise any scoop is free of traces. If you have a severe allergy, please talk to us before you order.
Do you have vegan or dairy-free gelato?
Yes. The fruit and dark chocolate sorbetti are made without milk or eggs and are tagged Vegan in the vitrine. Our cones contain milk and eggs, so ask for a cup.
Can I taste before I choose?
Of course. Ask for a tasting spoon of any flavour in the vitrine.
How far ahead should I order a gelato cake?
At least 48 hours ahead, and a week ahead for summer weekends (sample policy). We agree the flavours and a collection time with you when you order.
How do I keep a take-home tub?
Put it at the back of the freezer as soon as you get home and eat it within a week for the best texture. Let it soften for five to ten minutes before you scoop.
Order a cake or book the van
Tell us the date, how many guests and the flavours you love, and we will come back to you with a price. Or just come by tonight for a scoop.