Our story
From Italy to the Himalaya.
Gelato was born in the kitchens of Florence, where cooks learned to freeze milk slowly and churn in as little air as possible. The result is denser than ice cream, served warmer, and melts on the tongue instead of chilling it.
We brought that method to Kathmandu, then went looking for the one thing Italy could not send us: milk. Himalayan dairies work at an altitude where the grass is sweet and the cows walk a great deal, and that shows up in the cup as a fior di latte with a flavour of its own.
Everything else we are stubborn about. Fruit is fruit, chocolate is couverture, and if a flavour cannot be made properly this week it does not go in the case.
- Churned
- Every morning
- Air content
- Under a third
- Served at
- Minus twelve
