Mario Kussini gelato fatto a mano

We make gelato in the evening.
Overnight, it matures.

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.

Every flavour is made in the evening, in our on-site workshop, in small batches. The base matures all night — which is why the flavour is deeper and the texture silkier by morning. The pistachios come from Sicily, the hazelnuts from Piedmont, and the strawberries 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.