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.
Fior di latte (Milk cream ) made with organic whole milk, dotted throughout with chunks of Callebaut chocolate. Childhood in a cup! (or Childhood memories come flooding back.)
Creamy and succulent – These berries come from Oregon and are a staple in our store
Oregon hazelnuts are among the best in the world. We roast them to bring out the pleasantly nutty taste. A classic flavor in European pastries.
Tangy, ripe, oranges, combined with our signature smoky, dark chocolate, produce a rich, festive flavor. A customer favorite!
We use a proprietary blend of Arabica, Kona and Colombia and hand pull the espresso to create a strong, authentic granita. Best eaten with freshly whipped cream!
These beans are sourced from the hills of Kona. Watch our video in Hawaii to see where the coffee beans are sourced.
Sun kissed lemons from the California San Joaquin Valley – pleasantly tangy, but not overly tart. Especially refreshing on a hot day.
Made from peaches grown in the California Central Valley plucked at height of ripeness – sweet, juicy, so creamy you forget there is no milk!
Sun kissed lemons from the California San Joaquin Valley – pleasantly tangy, but not overly tart. Especially refreshing on a hot day.
Pure, whole Sicilian pistachios, grown in volcanic soil. Roasted and ground (crushed/pulverized/
Ripe, fragrant raspberries, with a touch of tartness. the tangy sweetness hits a sophisticated note on the palate
Sicilian almonds, grown in volcanic soil. We roast them, releasing their strong, pure, floral notes, then puree them and turn them into smooth, creamy goodness!
FRAGOLA SORBETTO – The Camarosa strawberry is a lush, juicy berry, ripened in the sun in Oxnard, CA. We use only fresh, seasonal berries to make our sorbetto. You’re sure to exclaim “The strawberries taste like strawberries!”
Our tea gelato is steeped with Green tea and Jasmine Tea. Then we add roasted rice to pair with Japanese sake. These are pears that when cutting, have a lovely Rose flavor to it. So the trick is to infuse Pink Rose Petals overnight.
Fresh, fragrant pineapples, cut into chunks and pureed in our shop. tropical, sharp and sweet. This refreshing fruit instantly transports you to the islands.
Luscious, dark and dreamy. All the chocolate goodness without the dairy. Our chocolate sorbet is made from Valrhona dark chocolate and delivers an intense chocolate experience.
Our sheep’s milk gelato is rich and buttery, with a flavor of sweet herbs.
We use walnuts from California’s Central Valley. They have complex and tangy notes, with a wonderfully nutty flavor. Walnuts pair beautifully with a variety of flavors – from bananas to Madeira wine.
Our Santa Rosa plum variety, grown in the Central Valley, is deep, rich and full of flavour, with a hint of tartness which we extract from the skins.
Delectable Williams (Bartlett) Pears from Lake County, CA. You can taste the succulent fruit – sweet, buttery and musky. Try it with chocolate in a torta di gelato – sublime!
Rounded, creamy, tropical sweetness. A comforting flavor that pairs well with chocolate
From the Lombardia region of Italy – milky, rich creaminess, with a depth of flavor that is slightly sweet, slightly tangy
Based on the popular dessert, this gelato is Mascarpone, combined with Italian espresso and Vestri cocoa from Firenze. Pure decadence in every bite.
We source our nuts in Hawaii from small producers. We roast and grind them in house, bringing out the buttery sweetness with a touch of natural saltiness. Creamy and addictive!
Made from sweet, juicy peaches grown in the California Central Valley, plucked at the height of ripeness
Juicy, sweet and exotic. these small, teardrop-shaped mangoes deliver a beautiful, creamy sorbet, bursting with flavor
Grown in the Central Valley – the flavor is round, subtle and exquisitely perfumed.
A customer favorite! We use California blood oranges from the Central Valley, squeeze them and turn them into a beautiful, red, slushy treat.
Fresh, ripe, dark pomegranates from the Central Valley – this exotic fruit will bring you to the gardens of the Orient. a deep, rich, sweet flavor, balanced with acidity.
Bourbon vanilla from Madagascar – rich and creamy with woody notes, sweetly perfumed, and an intoxicating flavor. You can see the beautiful dark flecks of vanilla as you eat your gelato.
Egg custard gelato, made with farm fresh eggs and organic whole milk.
Our luxurious custard gelato with hand pulled espresso.
We freshly roast hazelnuts and grind them into a nut paste, then add rich Valrhona chocolate, for the best natural chocolate- hazelnut you can find.
Sweet and savory all rolled into one. Our milk chocolate from an artisan producer in Florence originates in the Dominican Republic. The chocolate is earthy and acidic, with light sweetness. The complexity is enhanced with sea salt.
Creamy and Decadent – our signature chocolate is noted for its smokiness. Dark chocolate with a gentle tang made with Valrhona 70% chocolate.
A savory flavor made with organic full fat yogurt, a touch of Celtic salt and Italian extra virgin olive oil.
Egg custard with Marsala wine, heady and satisfying.