La carta · Kinkerstraat 368H
What's under
the lids.
Twelve flavours, whatever Giulia baked that morning, coffee from Turin. Prices are on the board above the counter. Everything is plant-based and every cone is gluten-free, so order what you like.
Gelato e sorbetto
Made in the shop's kitchen, churned in small batches, kept under lids. Taste anything before you decide.
Vaniglia
The name on the door. Madagascar vanilla pods steeped in plant milk, churned slowly so it stays soft enough to fold on the spatula.
On plant milk
Pistacchio
A house-made paste with a high share of nuts, deliberately churned on water instead of milk. It tastes like biting into a real pistachio, which is the whole point.
On water
Gianduia
Dark chocolate folded with roasted hazelnut paste. The flavour Turin is famous for, and the one the barista reaches for first.
On plant milk
Zabaglione
The classic: a custard gelato with a splash of Marsala, the Sicilian dessert wine. Creamy, with a little character at the end. Our most talked-about flavour.
On plant milk
Croccante all'amarena
Vanilla gelato rippled with amarena cherry syrup, whole cherries and shards of almond croccante. Sweet, sour and crunchy in one spoon.
On plant milk
Stracciatella
Plain, milky gelato with molten dark chocolate poured into the machine at the last moment. It freezes into thin shards. The children's favourite, and most of the adults.
On plant milk
Cioccolato fondente
Seventy percent dark chocolate churned on water, without milk. Dense and bitter-sweet, closer to a sorbetto than a cream. Ask for it with a spoon of whipped cream.
On water
Mango
A sorbetto made from ripe mango and water. The fruit flavours change with the season: pineapple with rosemary, tomato in summer, whatever is good that week.
On water
Also this week, maybe
Fior di latte · Nocciola · Caffè · Seasonal fruit sorbetto
Sizes
- Coppetta or cone, one to three scoops
- Gluten-free waffle cone, always
- Whipped cream, ours, on anything
- Affogato: a scoop drowned in espresso
Da portare a casa
Boxes to take home or to a party. Cones come with the box. Ask a day ahead for the big ones.
0.45 L
2 to 3 people
up to 3 flavours
0.7 L
4 to 5 people
up to 3 flavours
1 L
6 to 7 people
up to 4 flavours
1.45 L
8 to 10 people
up to 5 flavours
Dolci
From Giulia's oven. The case is fullest around four in the afternoon.
Tiramisù
House classicNonna's recipe, without alcohol. Also in a gluten-free version.
Cannoncini
Flaky puff pastry horns filled with pastry cream, chocolate or whipped cream.
Occhi di bue
Two shortbread rounds, apricot jam, a dusting of icing sugar. The cow's eye.
Zuppa inglese
Sponge soaked in Alchermes, layered with cream. Bologna's favourite spoon dessert.
Panettone
WinterGiulia's, baked here in December. Order ahead.
Caffè
Beans from Turin. Simone behind the machine.
Espresso
Beans from a roaster in Turin, pulled by Simone.
Cappuccino
On oat or soy. Ask for it well foamed, the Italian way.
Affogato
Sit down for this oneA scoop of gelato drowned in hot espresso. Vaniglia or zabaglione.
Hot chocolate
Thick, dark, with our whipped cream.
Salato
For when you came for gelato and stayed for dinner.
Pizzetta
Round, soft, from the oven in the afternoon.
Focaccia
Mini rounds with olives, or rosemary and salt.
Tomato confit pastry
Puff pastry, cherry tomatoes, cream cheese.
Allergies and diets
All gelato and pastry is plant-based. Cones are gluten-free and there is a gluten-free tiramisù. Nuts are everywhere in an Italian kitchen, so tell us before you order.
Hours and directions