Close-up of fiordilatte gelato inside a frosted steel carapina, rippled by the spade

Engineered with precision, savored with Italian passion.

01 · The idea

The flavors we already can't stop making.

Fiordilatte gelato in a steel carapina, white and satin with spade drag marks

02 · Flavors — in development

Lattari

Fiordilatte. Whole milk from the Lattari slopes above Sorrento, churned the day it arrives. · ≈ 40.65° N, 14.55° E

In development

Pistachio gelato in a wide carapina, olive green and rippled by the spade, scattered with crushed roasted pistachio

02 · Flavors — in development

Bronte

Pistachio. Bronte's green gold, grown on Etna's black lava soil and roasted in-house. · ≈ 37.79° N, 14.83° E

In development

Dark chocolate gelato, near-black and glossy, carved by the spade inside a frosted carapina

02 · Flavors — in development

Modica

Dark chocolate, worked cold the Modica way: grainy, intense, ancient. · ≈ 36.85° N, 14.76° E

In development

Strawberry gelato in a large carapina, warm rose-pink with spade drag marks

03 · The craft

Balanced like an instrument, served like a memory.

04 · The story

Ingelatieri.

Engineers by training, gelatieri by calling.

Two friends, almost brothers, one name. Antonio and Serino have engineered systems all their lives and dreamed of gelato just as long. They treat it the way engineers treat anything worth building: precise recipes, controlled trials, hundreds of documented batches. Where other people keep recipe cards, they keep a spreadsheet. The dream was never a side project. It just needed its own name.

Antonio Capunzo

Toto · Founder

Serino Angellotti

Sé · Founder

05 · Zero

Tending to zero.

Zero is a design constraint, not a slogan. It decides how we source, how we churn, how we sell.

Every ingredient is picked for where it grows and how far it travels.

We make what the day needs. Nothing is churned to be thrown away.