Mario Kussini gelato fatto a mano

We make gelato in the morning.
We sell it the same day.

Gelato is not ice cream. It has less fat, less air and a warmer serving temperature — so you taste the fruit and the nuts from the very first spoonful, not a moment later.

At Mario Kussini every flavour is made in our on-site workshop, in small batches. The pistachios come from Sicily, the hazelnuts from Piedmont, and the strawberries — when the season allows — from local Beskidy farms.

If something is missing from the display, it means we couldn’t make it well enough today. We’d rather show an empty tray than a compromise.