Leo and Elizabeth Bulgarini are dedicated to producing gelato with the purest flavor and creamiest texture possible. They use only natural products and seek out the highest quality organic milk, the ripest peak-season fruit, the best chocolate, and the most flavorful, freshest nuts. They search for the best and travel the globe to ensure they get it. They hand pick fruit from local farmers markets or visit small farms in Southern California to find the best fruit. They fly to Italy to ship back coffee beans from Naples and cactus pear from Sicily. They import their pistachios from the volcanic regions of Catania, where they located pure Sicilian, air-dried pistachios directly from the growers. Among other exotic locations, they also travel to Santo Domingo to get cocoa, to Hawaii for macadamia nuts and to Oregon for hazelnuts.

All of our gelato is handmade on the premises, from cutting the fresh fruit to roasting the nuts. All of our pasta, gnocchi, and sauces are all made from scratch, and available to dine in or take out.