The classics
Gelato Artigianale
Slow-churned the Italian way with milk, cream, and the finest nuts, cacao and pastes we can lay our hands on. Dense, silky, never airy.
Explore family
12 yrs
of churning small batches, every morning, by hand
Behind the Scoop
We don't cut corners.
We churn them.
Orsino began in 2012 with a single Carpigiani machine, a borrowed storefront, and a stubborn belief that gelato should taste like its ingredients — not like sugar and air. We still churn in batches small enough to fit in a single morning's work, so what lands in your cone was, more often than not, milk this week.
Our pistacchio comes from a single orchard in Bronte. Our chocolate is a 70% single-origin from a co-operative in Madagascar. Our fruit is whatever the market had too much of yesterday — ripe, fragrant, and only ever sweetened with cane sugar.
≤ 30%
Air overrun (industry: 100%+)
0
Artificial colors or flavorings
Daily
Fresh churning, every morning
If it doesn't taste like the thing it's made of, it isn't gelato. It's a story about gelato.
