The Sicilian Secret & The Florentine Flare
The story of gelato begins on the sun-drenched slopes of Mount Etna, where ancient Sicilians blended mountain snow with honey and citrus to create the "Granita"
This rustic treat eventually traveled north to Florence during the Renaissance, where it got a royal makeover. It was here that legendary figures like Bernardo Buontalenti added milk and eggs to the mix, serving the first "creamy" gelato to the Medici court. In the 17th century, Sicilian visionary Francesco Procopio dei Coltelli took these perfected recipes and his own invention—the first gelato machine—to Paris, turning an Italian secret into a global sensation.
Today, we honour those roots by focusing on the same dense, intense flavours that made those first scoops legendary. Whether you’re eating it the Florentine way in a cone or the Sicilian way—stuffed inside a warm, buttery brioche—you're tasting centuries of Italian history!
