Chef Giacomo d'Alessandro. Photo credits: Francesco Sapienza
100% Italian Gelato. Photo credits: Francesco Sapienza
166 Mott St. Photo credits: Francesco Sapienza- As fate would have it, the random choice of the location was just a cycle of traditions and a return to the origins. Giacomo d'Alessandro
The store. Photo credits: Francesco Sapienza
Chocolate flavor. Photo credits: Francesco Sapienza- Ice cream and gelato are two worlds apart. It is not easy to explain Americans the difference between them. They can only understand it once tasted. Giacomo d'Alessandro
Coffee and pastry. Photo credits: Francesco Sapienza
Brioche with chocolate cream. Photo credits: Francesco Sapienza
Sicilian Cannoli. Photo credits: Francesco Sapienza
Sheep's milk ricotta from San Biagio Platani. Photo credits: Francesco Sapienza- We import the ingredients from Italy: pistachio from Bronte, hazelnuts from Piedmont and fresh fruit, which is selected in the markets. This allows us to obtain a high quality product. Giacomo d'Alessandro
- Chef Giacomo d'Alessandro. Photo credits: Francesco Sapienza
- 100% Italian Gelato. Photo credits: Francesco Sapienza