The Gelato
Each flavour begins with whole milk, fresh cream and the named ingredient — nothing added that does not need to be there.
The Collection
The Craft
Every gelato begins as separate elements — then becomes one experience. Scroll to see how.
The Philosophy
Each gelato starts with whole milk, fresh cream, and the named ingredient. Nothing added that does not need to be there. The result is a product that tastes like the ingredient — not like a simulation of it.
Pistachio from Bronte, hazelnut from Piedmont, vanilla from Madagascar, cherry from the mountain orchard. The flavour tells you where it came from.
.png)
The Pâtisserie
Pistachio, chocolate, fruit — the same ingredients that define the gelato define the pastry counter. They share the same kitchen.
The Collection
The Space
The gelateria holds its shape through the afternoon — marble counters, low light, the quiet precision of the person behind the counter. It is a space designed for the single act of choosing and receiving a cup or cone.
Nothing else is asked of you here.
Our Story
CREMA VELLUTO began with a single question: what would a gelateria look like if it took its ingredients as seriously as its aesthetics?
Not a patisserie that added gelato. Not a café that rebranded ice cream. A gelateria — built from the counter outward — where the product and the space carry the same weight of attention.
Every flavour on the counter is made in-house, in small batches, to the same recipe. The pastry is baked the same morning it is served. The gelato is churned often enough that what you are eating is rarely more than a few hours old.
That is the premise. Everything else follows from it.
Come in.
Gelateria Italiana
An invitation to experience the real thing.