A private collection of origin-led gelato across a considered selection of flavour destinations.
EXPLORE ORIGINS →Ten selected gelati across ten flavour origins, presented through AURELIA GELATO’s discreet, private approach.
Single-origin bean · slow-cured pods
A quiet vanilla of unusual depth: Bourbon beans from the SAVA region, split and cured until the pod reads almost chocolate. The cream is left barely sweet so the spice and warm orchid notes remain visible. Served dense, with fine black seeds throughout.
Green gold of Etna · stone-milled
The pistachio of Bronte — small, intensely green, protected designation — stone-milled into a paste that colours the cream without dye. A restrained sweetness lets the nut’s chlorophyll and faint smoke from the Etna slopes remain clear.
Single-origin couverture · 72%
A dark gelato built on Arriba Nacional cacao from the Ecuadorian coast — floral rather than bitter, with a long cocoa finish. The couverture is melted into cream and left overnight so the chocolate reads as origin, not confection.
Cold-pressed zest · dawn harvest
A water ice of Femminello lemons from the Sicilian coast — juice and cold-pressed zest only, balanced with a light syrup so the fruit stays bright rather than candy-sweet. Served glassy, with a clean citrus finish.
Roasted Tonda Gentile · gianduia depth
Tonda Gentile hazelnuts from the Langhe, roasted until the skin loosens, then milled into a paste that carries the soft bitterness of the roast. The gelato leans toward gianduia without becoming confection — nut first, cocoa as shadow.
Mountain cream · dark cacao shards
A fior di latte from Alpine milk, churned soft, then laced with fine shards of 70% dark cacao that crack under the spoon. The cream remains the point; the chocolate is punctuation.
Ceremonial-grade tencha · shaded leaf
Ceremonial matcha from Uji — shaded tencha, stone-milled — whisked into a cream base that keeps the tea’s bitterness elegant rather than grassy. A reserve batch for those who prefer green tea without confection.
Burnt-sugar caramel · Guérande salt
A caramel taken to the edge of bitterness, cooled with cream, and finished with Guérande fleur de sel. The salt does not shout; it opens the sugar so the burnt notes stay articulate.
Wild raspberry · brut dosage
A limited gelato of wild raspberry purée lifted with a brut Champagne reduction — bubbles cooked to a fine acidity, fruit kept tart. Served for celebrations and for evenings that require something less obvious than cake.
Young coconut cream · passion fruit
Young coconut cream from Tahiti, folded with passion-fruit pulp whose seeds are strained but whose perfume remains. Tropical without sweetness overload — a gelato of shade and salt air.
MADAGASCAR · BOURBON VANILLA
COLLECTION PRICE · €18Madagascar Vanilla Noir begins with pods selected for their oily, flexible skin and high vanillin — not the dry, brittle grade that travels more easily. They are split and left to perfume the cream overnight before churning.
The result is a gelato that sits between classic cream and something darker: a soft bitterness at the edge, a lingering warmth, and the fine black seed that announces origin without decoration.
We finish each batch by hand. No extract, no paste — only the bean, the cream, and a measured cane sugar that keeps the structure tight at serving temperature.
SICILY · BRONTE DOP
COLLECTION PRICE · €22Bronte’s pistachio is harvested by hand on the black lava soils beneath Etna. We buy only DOP paste milled without colour — the green is the nut itself.
Folded into a quiet fior di latte base, the paste is measured so the gelato tastes of pistachio rather than of sugar. A light salt finishes the batch.
This is the flavour Sicilian gelaterie keep for themselves: dense, almost savoury, and unmistakably of place.
ECUADOR · ARRIBA NACIONAL
COLLECTION PRICE · €20Arriba Nacional is among the oldest cacao lineages of Ecuador: aromatic, lightly floral, and rarely harsh. We work a 72% couverture into warm cream, then rest the mixture so the cocoa butter and milk fat marry.
Churned cold, the gelato keeps a satin face and a finish that stays on the palate without coating it in sugar.
A pinch of fleur de sel is optional at service — we leave it for the tasting table rather than the tub.
SICILY · FEMMINELLO
COLLECTION PRICE · €16Femminello lemons are picked for juice rather than size. We press them cold, grate only the yellow zest, and leave the bitter pith behind.
The syrup is kept light. The sorbetto should taste of the fruit first — acidity, oil, and a green edge — then of sweetness.
Churned to a fine crystal, it is the palate-cleanser of the collection and the one we recommend between richer scoops.
PIEDMONT · TONDA GENTILE
COLLECTION PRICE · €21The Langhe hazelnut is round, sweet, and famously aromatic when roasted with care. We mill it fresh for each batch so the oils remain volatile.
A measured dark cacao is folded in only to deepen the nut — never to turn the gelato into chocolate.
The result is a quiet gianduia: brown-butter aroma, fine grit of skin, and a finish that asks for espresso.
ALPS · FIOR DI LATTE
COLLECTION PRICE · €17Stracciatella is a study in restraint: white cream, dark shard, nothing else. We use Alpine milk for its quiet sweetness and high fat.
The cacao is tempered thin, cooled, and broken by hand so the pieces catch light and crack cleanly.
Served slightly softer than our other gels, so the cream coats and the chocolate remains brittle.
JAPAN · UJI, KYOTO
COLLECTION PRICE · €23Uji’s shaded tea is grown for colour and umami. We sift ceremonial matcha twice, then whisk it into a cooled cream so the powder never scalds.
Sugar is held back. The gelato should taste of the leaf — seaweed, sweet pea, a fine astringency — before it tastes of dessert.
Packed in a smaller 400 ml tub: matcha oxidises; we prefer freshness over volume.
BRITTANY · GUÉRANDE
COLLECTION PRICE · €19We cook sugar dry until it smells of hazelnut and smoke, then stop it with hot cream. The caramel is strained and rested before churning.
Guérande fleur de sel — grey-white, moist crystals — is folded through at the end so some grains remain intact.
The gelato is amber, glossy, and deliberately less sweet than café caramel; it belongs with coffee or alone.
CHAMPAGNE · MARNE VALLEY
COLLECTION PRICE · €24Wild raspberries are sieved to a seedless purée. Separately, brut Champagne is reduced until the alcohol softens and the acidity concentrates.
Cream binds the two. The gelato should taste of fruit and fine wine — not of syrup — with a pale pink that comes only from the berry.
Packed in 400 ml: this is a tasting-size celebration, not a family tub.
POLYNESIA · TAHITI
COLLECTION PRICE · €22Young coconut is pressed for a cream that tastes of the nut rather than of desiccation. Passion fruit is halved and sieved for pulp and perfume.
A light cane syrup holds the structure. We avoid condensed milk and the heavy sweetness that flattens tropical fruit.
The finish is faintly saline — a reminder of islands — and pairs cleanly with a dry white or alone after dinner.
Our private reserve includes gelati available only through direct introduction. Access is discreet and tasting-led.
REQUEST RESERVE TASTING →Private tasting menus, flavour pairing and discreet reservation.
Introductions to exceptional batches not publicly listed.
Coordinated tasting expertise from first scoop through cold-chain delivery.
Selected batches are introduced privately rather than published in the open collection. Submit your preferred origin, flavour profile and requirements to begin a confidential tasting.
BEGIN PRIVATE TASTING →We establish flavour profile, occasion, timing and collection requirements.
A focused shortlist combines selected gelati and suitable reserve batches.
Tastings are coordinated discreetly around your schedule.
Cold-chain delivery and tasting notes coordinated through arrival.
Tell us which origins interest you and what matters most. Every enquiry is handled privately.
Your enquiry has been prepared in this browser session. In a live project, the AURELIA GELATO desk would respond privately and discreetly.
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