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Cuore di Gelato began its story in 2021, lovingly crafted by Daniele and Jennifer, who poured their passion, creativity, and Italian spirit into every scoop. Their legacy is the heart of this little gelato lab — and it’s a legacy we’re proud to carry forward.
Today, the spatula passes to two friends: Federico and Stefano, both long-time friends of Daniele and long-time admirers of his craft. Their paths into gelato may be different, but they meet at the same place: a genuine love for food, for community, and for the magic of a perfectly balanced scoop.
Federico’s gelato journey started in the most traditional way — scooping gelato over a summer in Bologna at his Aunty Mina’s gelateria, surrounded by pistachio tubs, stainless-steel pans, and generations of gelato-making pride. That hands-on experience sparked something deeper, and later in Auckland he went on to learn the foundations of how gelato is truly made, from balancing recipes to understanding texture, temperature, and ingredients.
Stefano (Autentico) brings with him over 20 years of experience in professional kitchens, and a passion for learning new skills that never slows down. Stepping into the world of gelato marks an exciting new chapter for him — one that blends technical discipline, creativity, and a lifelong love of feeding people well.
Now, the two step into this adventure together — excited, humbled, and ready to learn from a true gelato lover like Daniele himself, who continues to guide them as they take Cuore di Gelato into its next chapter.
Different hands, same heart.
New energy, same commitment to natural, Italian, artisan gelato made the right way — with care, curiosity, and a whole lot of joy.Autentivo
© 2021 Cuore Di Gelato. All rights reserved.