This post takes us back to where Cuore di Gelato first began in 2021. As the new owners, we’re proud to preserve this story in our archive, as we turn the page and begin a new chapter.
August 2021 – About us page (from the archive)
Cuore di Gelato is the result of a life long passion for gelato. Daniele’s love of gelato started as a small boy, brought up in the beautiful beach resort of Roseto in Italy.
His first Summer job at 14 was in a Gelateria where his passion for gelato grew further. Fast forward many years after a career in IT and raising a family, Daniele was finally able to realise his dream of creating high quality, artisan, Italian gelato here in New Zealand.
Cuore di Gelato, translating as ‘Heart of Gelato’, was born from this dream. Daniele’s first gelato training was in Auckland with Nick Palumbo of the Carpigiani Gelato University in 2012. Hungry for more, Daniele then traveled back home to Italy for additional training with award-winning gelato maestro Loredana Di Nunzio who finished 2nd at the National Italian Gelato Championship and further continued his training with award-winning gelato maestro Francesco Dioletta, winner of the Artisan Gelato Festival and who has been selected for the Sherbeth International Artisanal Gelato Festival for the last seven years in a row.
Danieles’s passion comes straight from the heart and his desire is to create a true Italian artisan product, using only the best quality, natural ingredients.
Cuore di Gelato is family run and Daniele’s wife Jennifer works alongside him, at the heart of all operations. Daniele’s kids Alessio, Ilaria and Lucia are also part of the family team, helping out at busy events.
December 2025
And so this chapter comes to a close, not as an ending, but as a foundation. The heart, the recipes, and the spirit that started Cuore di Gelato remain — now carried forward into a new season, with the same love for true Italian gelato.
