SUMMERIN EVERYSCOOP.
Small-batch gelato made with real fruit, nuts, chocolate and seasonal ingredients.
Late summer is the season of stone fruit, honey, and the last of the sun. Our third collection leans into warm afternoons and the slow shift towards autumn.
Five steps from ingredient to scoop. Each one is done slowly, on purpose.
We work with family farms and small producers, from Sicilian pistachio groves to Piedmontese dairies.
Ingredients are measured, roasted, steeped, or juiced the morning of the churn — never the day before.
Our slow churn (35–40 minutes) incorporates less air, creating a denser, silkier texture.
Chocolate, nuts, and fruit are folded in by hand, so every scoop has whole pieces, not dust.
Gelato is served at 12–14°C — warm enough to taste, cold enough to hold its shape.
Milano, at three addresses. Walk in, taste, stay a while.
Walk in for a scoop, or have the seasonal drop before it's gone.