Our aim is to bring to life the whole gelato experience - its traditions, flavours and textures - and for you to see these blended before your eyes into a divinely smooth premium gelato. In Gelatorino, the gelato is made right in front of you, on the premises, all day, everyday. By choosing to use the oldest artisanal ice-cream-making machines from Italy, we guarantee a real treat - for the eyes a
s well as the tastebuds. Stop by 2 Russell St and see our skilled "maestri" working with these traditional machines and you will understand that the formula for the best Italian gelato is simple:
- Top quality ingredients from the regions of Italy
- A skilled "gelataio" (ice-cream maker) who understands how to blend and combine ingredients
- Recipes devised by a prize-winning gelato "Maestro" and mixed before your eyes.
- Hetti, is a multiple prize-winning gelato Maestro from Turin. The specialty flavours we will offer are based on Turin's traditional ingredients: a range of hand-made chocolate, gianduja, the best hazelnuts and pistacchios from Italy, zabaglione, torrone and croccante. There will also be several flavours based on seasonal fruit selections. The best Italian coffee will also be on offer, to sample with delicacies from our 'bottega' where we will showcase a small range of biscuits and chocolates from Turin's best producers. ffer, to sample with delicacies from our 'bottega' where we will showcase a small range of biscuits and chocolates from Turin's best producers." OUR GELATO:
The first secret to top quality gelato is quality raw materials. Turin and the Piedmont region are the home of the Slow Food movement. The area's raw materials - top quality chocolate, milk, nuts - and its sweet-making tradition, mean that some of Italy's best gelato is made there. We use only top-quality, certified ingredients such as IGP hazelnuts, Bronte pistachios and chocolate. You will notice the natural colour and consistency of our gelato. We don't use preservatives, colours or artifical thickers. We serve with a spatula, not a "scoop", because naturally-made gelato doesn't form hard mounds, just gentle creamy waves! OLD-FASHIONED "MANTECAZIONE"
Our second secret is the process called "mantecazione". This means the gradual texturing of the gelato as it is mixed to the perfect velvety consistency. There should be no ice-crystals, just perfect, smooth gelato. In Torino, artisanal ice-cream is made in old-fashioned machines such as those in our shop. These machines require special training and hard work of our gelatai, but we think you'll agree the smooth, light and velvety mouthfeel is worth the effort. DISPLAY IN OLD-FASHIONED POZZETTI
The third secret of top quality gelato is conservation. In Torino and the Piemonte region, gelaterie were also known as "cremerie". The gelato was preserved in rows of "pozzetti" - covered refrigerated wells. We too have chosen to use "pozzetti" so that the structure of our gelato - based on a small number of fresh ingredients - can be maintained. Gelato in open display cases deteriorates from the minute it is put out, and is kept attractive with thickeners and colours. We rely only on taste!
