Our way of making gelato
Gelato, for us, is not a trend.
It’s not a flavour list, a colour palette, or a marketing concept.
Gelato is a craft — learned slowly, repeated daily, and guided by respect for ingredients, people, and time.
Cuore di Gelato was born from this belief.
We come from Italy, where gelato is part of everyday life. Not a special occasion dessert, but something shared after dinner, during a walk, or at the end of a long summer day. In Italy, gelato is expected to be fresh, balanced, and honest. You don’t need to explain it — you just taste it.
This is the tradition we carry with us.
We make gelato the way it has been made in Italian gelaterie artigianali for generations: starting from raw ingredients, not pre-made bases; working with milk, fruit, nuts, and chocolate as they are; adjusting recipes to the seasons, the weather, and the ingredients themselves.
Good gelato doesn’t shout.
It doesn’t need tricks.
It’s soft, not icy.
Balanced, not overly sweet.
Full of flavour, but never heavy.
Behind every flavour there is technique — controlling temperature, sugars, fats, and air — but also intuition. Gelato is made fresh, often daily, and it changes. That’s part of its beauty. It’s alive.
Why do we work like this?
Because we believe food should be made with intention.
Calling something “artisan” or “natural” means little if the process doesn’t reflect those words. For us, it means taking responsibility for every step: from choosing ingredients to serving the final scoop.
Cuore di Gelato is our way of sharing this philosophy in New Zealand — quietly, honestly, and with care.
Not to replicate Italy, but to honour it.
