GIO Gelati

An exquisite balance of sweet and tangy notes with apricot's natural juiciness and a subtle tartness.

An all-natural flavor done with fresh bananas, water, and cane sugar.

A symphony of sweet and tart capturing the essence of a Mediterranean summer.

The natural sweetness of cantaloupe shines in a velvety, creamy texture.

A decadent fusion of velvety chocolate, roasted hazelnuts, and delicate vanilla.

Crafted from 70% Valrhona cocoa, a symphony of richness and smoothness.

Creamy coconuts blend to create a velvety dessert that's pure paradise in a scoop.

A water and oat milk base allow the 70% Valrhona cocoa to thrive even more.

The bold aroma of freshly brewed coffee meets the creamy richness of gelato, crafted with the finest espresso beans.

A rich and indulgent treat celebrating pure, fruity delight and the harvest season.

Hazelnuts infuse every creamy spoonful with a nutty richness that's both decadent and delightful.

A velvety masterpiece boasting a rich, custard-like flavor that melts on the tongue.

Refreshing tartness perfectly balances with a hint of natural sweetness.

Bursting with the tangy freshness of sun-kissed lemons, a vibrant symphony of citrus delight in a creamy, refreshing dessert.

An all-natural flavor done with fresh local mangos, pure water, and cane sugar.

Rich, velvety milk gelato meets the natural sweetness of caramelized figs.

Handcrafted from the finest nectarines, each scoop is a celebration of sun-ripened perfection.

An all-natural flavor done with fresh passion fruit, water and cane sugar.

Made with 100% pure pistachios, milk, sugar, and water for the perfect creamy texture.

Crafted from ripe, succulent plums, the natural tartness of plums is balanced with a creamy base.

Made from succulent, sun-ripened raspberries, each spoonful is a delightful balance of sweetness and tartness.

Rich custard gelato expertly balanced with a salted caramel cream.

Made with 'Visciola di Cantiano' sour cherries from the Italian Mid-East, with chocolate chips and fluffy fiordilatte.

A base of cloudy milk gelato (fiordilatte) to which liquid chocolate is added in the Bergamasco way, then broken into small chips.

Layers of velvety mascarpone, espresso-soaked ladyfingers, and a sprinkle of cocoa blended into a creamy masterpiece.

Toasted almonds blended into a velvety masterpiece, nutty and creamy.

Crafted with Madagascar vanilla beans, silky, smooth, and irresistibly creamy.

Creamy texture that melts in your mouth, releasing rich notes of cocoa butter and vanilla.