Melting passion with community

Our Gelato

Made fresh in our lab everyday, our gelato uses ingredients which are natural, healthy, seasonal, sourced from local farms in surrounding areas, and never with premixed packets or preservatives.

We use the “direct method” of gelato production: all ingredients are individually measured, ensuring a unique and distinct taste for each flavor. Our recipes are dynamic and evolve in time, alternating traditional flavors and creative interpretations.

We also offer gluten-free and lactose-free flavors for clients with allergies and intolerances.

Taste and see for yourself!

Our Story

We are Nicole and Filippo. We met in 2018 on the shore of sunny Huntington Beach, California while participating in an adapting surfing event (Life Rolls On); Nicole as a volunteer, and Filippo as an adaptive athlete. Fate brought us together, and we haven’t separated since.

Besides surfing and volunteering, we immediately bonded over our shared passion for gelato. The idea was born to create a community of people, with and without disabilities, directly involved in the production and sale of artisanal gelato.

With a desire for a new adventure, in 2022 we moved to Italy, the birthplace of modern gelato. After studying the secrets of the gelato world, and with many taste-tests with friends and family, we perfected our own technique that we use to make each flavor offered in our gelateria.

The Project

Spatolata is a non-profit social business where people with disabilities play a key role in the production and sale of high-quality, artisan gelato.

In our lives we have been fortunate to meet people who have vouched for us and pushed us to follow our dreams, no matter the circumstances. We want to offer the same opportunities to others, sharing our passion with those who are willing to accept a new challenge in the gelato world.

We don’t see a disability as an obstacle, instead it strengthens and allows growth in skills and qualities that may just require a space to showcase them. Our lab serves as an opportunity for anyone to openly express themself by setting and accomplishing meaningful goals while having fun and working hard.

Partner with us, or join the team today! Email us at info@spatolata.org

Flavors

Offered in rotation:

Milk Based Gelato Flavors

• Basil Fiordilatte
  with fresh milk infused with basil leaves
• Bread, Butter and Jam
  with whole bread, butter and mixed berry jam
• Buontalenti Cream
  with egg yolk and locally sourced wildflower honey
• Chai Tea Latte
  with fresh milk, black tea, cinnamon, cloves, cardamom and ginger
• Cheesecake
  with fresh ricotta from Azienda Agricola L’Antica Ghiacciaia (RE), raspberry swirl, and gluten-free hazelnut crumble
• Chocolate
  with single-origin Venezuelan chocolate (Domori)
• Cookies N’ Cream
  cream gelato with homemade chocolate chip cookies
• Cream
  with fresh egg yolk and Bourbon vanilla
• Filling
  with pumpkin and “amaretti” cookies
• Fiordilatte
  with fresh milk from Fattoria Monte di Bebbio (RE)
• Gianduia
  with cocoa and hazelnut “Tonda Gentile” paste
• Giovanna
  whipped cream mousse with crumbled almonds, a classic flavor from Reggio Emilia
• Hazelnut
  hazelnut variety “Tonda Gentile Trilobata”
• Mascarpone and Figs
  with mascarpone cheese and caramelized figs
• Mascarpone and Nutella
  with mascarpone cheese and Nutella chunks
• Matchamisù
  tiramisù with ladyfingers dipped in Matcha tea
• Mint Fiordilatte
  with fresh milk infused with mint leaves
• Moka
  Nicaraguan coffee made with a moka machine
• Panettone
  with panettone crumbles
• Pistachio
  pistachio from Stigliano
• Pumpkin Spice Latte
  coffee blended with spices and pumpkin puree
• Ricotta Cheese, Honey and Walnuts
  with fresh ricotta from Azienda Agricola L’Antica Ghiacciaia (RE), locally sourced wildflower honey and walnuts
• Salted Caramel
  with homemade caramel and pink Himalayan salt
• Spagnola
  cream gelato with sour black cherry
• Spatolato
  chocolate with crushed pistachio from Stigliano
• Stracciatella
  with fresh milk and chocolate shavings
• Tiramisù
  with ladyfingers dipped in a bath of Arabica coffee and dusted with cocoa
• Torta di Riso
  our frozen version of the traditional custard cake with rice from Reggio Emilia
• White Chocolate Hazelnut
  white chocolate with crushed hazelnut
• Yogurt
  with fresh yogurt from Fattoria Monte di Bebbio (RE)
• Zabaione
  with Marsala Superiore by Cantine Florio

Vegan Gelato Flavors

• Acqua d’Orcio
  infusion of liquorice roots, star anise, and fennel seeds
• Apple
  with fresh green apples “Granny Smith”
• Apple & Cinnamon
  with fresh green apples “Granny Smith” and cinnamon
• Apricot
  with fresh apricots
• Apricot & Rosemary
  with fresh apricots and rosemary
• Bacio
  with whole hazelnuts from Piedmont PGI
• Blackberry
  organic blackberries from the local garden “Podere Cinque Biolche”
• Cherry
  with fresh cherries from Vignola
• Dark Chocolate
  with single-origin Venezuelan Cocoa Mass (Domori)
• Dark Chocolate Raspberry
  with single-origin Venezuelan Cocoa Mass with a raspberry swirl
• Grapefruit
  with fresh grapefruit juice
• Hazelnut
  hazelnut variety “Tonda Gentile Trilobata”
• Kiwi
  with fresh kiwis
• Lemon
  with fresh lemon juice
• Mandarin
  with fresh mandarines
• Mango
  with fresh mangos
• Melon
  with fresh melon “Mantovano IGP”
• Orange
  with fresh oranges
• Peach
  with fresh yellow peaches
• Pear
  with fresh pear “Decana del Comizio”
• Persimmon
  with fresh persimmons
• Pineapple
  with fresh pineapple
• Pistachio
  pistacchio from Stigliano
• Sour Cherry
  organic sour cherries from the local garden “Orto di Lucia”
• Sugo d’Uva (Grape Pudding)
  with fresh grapefruit juice
• Strawberry
  with organic strawberries
• Watermelon
  with fresh watermelon

• – Nuts
• – Vegan
• – Eggs
• – Gluten