My gelato doesn't follow trends; it follows the logic of nature and the rigor of technique. Each flavor is a micro-architecture of tastes, balanced by subtraction: less sugar, fewer superfluous fats, more room for the identity of the raw ingredient.
It is not just a cone or a cup. It is the result of a deep analysis that transforms a raw ingredient into a sub-zero emotion.
This is our way of being Made different.
In the laboratory, creativity is governed by chemistry.
Every recipe is a unique project: we analyze the freezing point, molecular structure, and aromatic intensity to ensure a silky texture and a flavor that bursts cleanly on the palate.
We use only stainless steel carapine to protect the product from light and temperature fluctuations, preserving its integrity until the very moment of tasting.
Just a stone's throw from the sea, our gelateria is a welcoming and barrier-free space. It is a place with many souls, designed to be experienced in total freedom: you can walk in during the summer in flip-flops, covered in sea salt, for a quick gelato cone, or you can book a guided gourmet tasting. We have combined these two worlds under one roof, breaking down all formality.
In June 2026, our gelateria was included in the prestigious guide “Le migliori Gelaterie d’Italia” by Il Gambero Rosso, earning 2 Coni (cones), and ranked 23rd in the 100 best artisanal gelaterie in Italy by Dissapore.
Our gelato is different, yet made for everyone.
The dynamic heart of our location is the panoramic terrace, a versatile hub that transforms itself depending on the moment:
This season's pillars
All the freshness and research of Chiara Spalluto, ready to share. Create your custom gelato box with our seasonal selections and the icons of our production.
