Artisanal gelato production is an ancient passion in the Italian region of Veneto, an area in which this fine Italian tradition has remained active due to the skills of the local population and exceptional product quality.

Our gelato making history dates back to 1947 when granddad Eugenio and grandma Luigia made their homemade gelato from fresh milk from their own cows.
The milk was then pasteurized on the stove and salt was added to help the creams cooling process and to extend its freshness. Once frozen, the product was loaded onto special carts and it was sold from town to town, where the local population has been enjoying the wonderful year after year.