TWO CHEFS WITH A SWEET TOOTH MET IN A GELATO SHOP
IN ROME AND PROMISED TO BRING TRADITIONAL HANDCRAFTED GELATO TO MELBOURNE
OUR STORY
Alex and Vera first crossed paths while working at a gelateria in Rome, united by a shared dream to open their own. Alex, having honed his craft over seven years as a gelato chef at Gelateria Primavera, excelled in creating diverse flavors and perfecting recipes by researching the ideal balance of texture and flavor.
Meanwhile, Vera developed her skills in her father's gelateria, “Pinocchio”, before venturing to Australia, where she thrived as a pastry chef in renowned Melbourne establishments like Kisume, Bistro Guillaume, and Thirty Eight Chairs. A decade after their Rome encounter, they launched "Nuvoletta," combining their talents and passion under the guiding motto, "Gelato is Necessary."
GELATO RESEMBLES A LITTLE CLOUD.
GELATO RESEMBLES A LITTLE CLOUD.
COOL, LIGHT, CLOUD-SHAPED.
COOL, LIGHT, CLOUD-SHAPED.
OUR GELATO IS 100% NATURAL AND ARTISANAL.
HANDCRAFTED DAILY, IN-HOUSE,
WITH HIGH QUALITY INGREDIENTS.
OUR PRODUCE
We only use fresh, seasonal fruit, with no added artificial colours or flavours. We minimise the use of sugar, fats and stabilizers. We use free-range eggs and premium-quality milk and cream.
OUR PROCESS
Our gelato is stored in pozzetti, following Italian tradition, in order to keep its physical characteristics, its colour, taste and properties untouched. Pozzetti keep’s the gelato protected from air, light, oxidation and bacteria.
All of our gelati is vegetarian and our sorbetti is vegan.
They are both gluten free, except for flavours that contains crumble, biscuits or sponges, however there may be traces of gluten and nuts in flavours that do not contain them.