Fruit sorbetti and the dairy free list
sourcing
Every tray on the counter holds a morning of work. Knowing roughly how a sorbetto is put together is the fastest way to understand why the fruit ones taste of fruit rather than of syrup.
Grown in the shade
Fruit sorbetto is only ever as good as the week it is made in. We buy in small quantities and churn the same day, which is why the board changes: blood orange while it lasts, then apricot, then figs, then whatever the stalls actually had that morning.
Ground by stone
After the fruit is picked over, the bruised pieces go and the rest is weighed. Only then does it go into the machine, slowly, with the sugar already dissolved.
A single batch freezer turns out about five kilos of gelato at a time.
Slow grinding keeps the powder cool, protecting flavour and aroma.
The result is an ultra-fine powder that suspends beautifully in water.
We taste every lot before it reaches the counter, partnering only with farms that share our obsession with freshness and craft.
