La storia
Bologna, via the Sloterplas.
Giulia De Iorio makes the gelato and the dolci. Simone Terontoli makes the coffee and the conversation. They grew up in the same city, went to the same school, and opened the shop in spring 2026 with two Amsterdam partners who believed them.
Chapter 1
Bologna
Two kids from the same school
Giulia and Simone met at high school in Bologna. She learned pastry at Pasticceria Bertocchi and gelato in the city's laboratories. He learned coffee behind bars in Italy and Sydney.
Chapter 2
2020
Amsterdam, other people's gelato
Giulia moved north with one dream in her bag. She ran the lab at Miuz and churned for Massimo, two of the best Italian gelaterias in town, and kept the dream.
Chapter 3
Sloterplas
A cold plunge and a handshake
After a workout she talked a fellow gym-goer, Roderick, into her Sunday cold-plunge group. Between dips she told him about the gelateria. He could not get it out of his head.
Chapter 4
2026
Kinkerstraat 368H
Roderick and his business partner Derck came in as partners. In spring 2026 the four of them opened a bright little shop with a striped awning, twelve lids and a coffee machine from Turin.
How we do it
Five things Nonna would check.
- 01
Taste before you choose
Every flavour, every time, as many as you like. Nobody should guess with gelato.
- 02
Real ingredients, checked by hand
Turkish and Italian pistachios roasted here. Marsala from Sicily. Fruit that is ripe this week, not fruit flavour.
- 03
Plant-based, quietly
Everything in the shop is vegan. We do not put it on the sign, because we would rather you notice how it tastes.
- 04
Nobody misses out
Gluten-free cones for everyone, a gluten-free tiramisù next to the regular one, tiramisù without alcohol.
- 05
Contact
Simone's word for it. You will be asked how your day was, and he means it.