Gelato is all about texture. It should be dense, silky and slow to melt, never icy. Here is what our team does every single morning in the Lisbon kitchen.

1. Less air, more flavour

Gelato is churned slowly, so less air is whipped in. That is why a small scoop tastes so intense.

2. Serve it a little warmer

We keep our cabinets at around -12°C, warmer than a home freezer. Let a tub rest for five minutes before scooping.

3. Real fruit, picked ripe

Our mango and passion fruit arrive ripe and are blended the same day. No syrups, no shortcuts.

4. Balance the sugar

Too little sugar and gelato freezes rock hard; too much and it never sets. We weigh every batch.

5. Eat it fresh

Gelato is at its best within a few days of churning. That is why we make small batches daily.

A good scoop should fold, not crack, when you dig the spoon in.

Come taste the difference at the shop, or order a tub packed cold to your door.