Postcards from Italy
Every month, we take you to a new region of Italy through our exclusive gelato and desserts. With Postcards from Italy, each flavor is an experience that captures the essence of its place of origin, from the pistachios of Bronte in Sicily to the hazelnuts of Piedmont.
Higos Dottato
Carmignano is famous for its “dottato” figs: a large, sweet, and fragrant white variety traditionally grown in the municipalities of Carmignano and Poggio a Caiano, in the province of Prato, Tuscany.
Carmignano dottato figs, born in the orchards of Tuscany, have graced after-dinner conversations and festive evenings for centuries. This gelato blends walnut, caramelized figs, and salted butter, capturing a piece of their sweet and earthy history.
Pasticciotto
A small delicacy born in Lecce, Puglia. A shortcrust pastry filled with custard and baked until crispy golden on the outside and soft on the inside. Today, we reinterpret it in gelato form: a creamy, toasty, and deeply nostalgic concoction.
Tiramisu
Tiramisu was born in the Veneto region of northern Italy in the 1950s.
Its name means "lift my spirits," and for good reason: its blend of coffee, cocoa, and mascarpone is pure indulgence.
Some say it originated in the cafes of Treviso, where customers would order a comforting dessert to end their meal.
Emilia Pear
Romana PGI
Emilia Romagna pears are a jewel of the region. With their PGI (Protected Geographical Indication) seal, these pears are grown using traditional methods that guarantee their sweetness and perfect texture.
Their balance of acidity and sweetness makes them the ideal ingredient for desserts and, of course, for our artisanal gelato.
Tiramisu
Tiramisu was born in the Veneto region of northern Italy in the 1950s.
Its name means "lift my spirits," and for good reason: its blend of coffee, cocoa, and mascarpone is pure indulgence.
Some say it originated in the cafes of Treviso, where customers would order a comforting dessert to end their meal.
Cantuccini
Cantuccini originated in Prato, Tuscany, in the 16th century.
They were almond cookies baked twice to preserve them longer. They are traditionally paired with Vin Santo, a typical sweet Tuscan wine.
A journey of flavor every month
