Fior di Latte (milk & cream) gelato with our own Pennsylvania Sour cherries in syrup.
Bacio, Italian for "kiss" is the name of a classic chocolate confection made with milk chocolate, hazelnuts and dark chocolate. Our version is made with Gianduja, chocolate chips and Piemontese hazelnuts. Nocciola Piemonte I.G.P.
Bananas are so ubiquitous that it's easy to forget that they're actually an exotic fruit. Although this flavor isn't an Italian classic, Pitango's rendition has developed a cult following.
We combine our banana gelato with melted dark chocolate to make this flavor.
Inspired by this staple ingredient of Asian cuisine, we decided to go a bit exotic; toasted black sesame seeds impart this gelato with a rich, nutty flavor.
Ceylon black tea, with its crisp, citrus-like aroma, makes a gelato reminiscent of wonderful English-style sweet milk tea - only better. 100% Organic
We brew our espresso in the store, one shot at a time, to craft this classic flavor. You'll definitely taste the difference. FAIR TRADE.
Cardamon, a staple in Eastern cuisines, does amazing things when combined with our organic grass-fed milk. Starting with whole seeds, we blend the spice into the gelato to create an exotic and aromatic sensation. 100% Organic
CHERRY DARK CHOCOLATE
We gently fold Pennsylvania-grown sour cherries into our supremely rich Fondente gelato for a perfect tart - sweet pairing.
This flavor pairs our creamy Vanilla Chocolate-Chip gelato with Pennsylvania-grown sour cherries. We think you'll agree, it's a match made in heaven.
CHOCOLATE FONDENTE + SOUR CHERRY
Crafted with grass-fed organic milk, intense Domori single-origin Apurimac chocolate and Pennsylvania cherries that lend the flavor a tart-sweet accent.
CHOCOLATE HAZELNUT (GIANDUJA)
A classic from the Piedmont region of Italy, Gianduja is pronounced "Jan-doo-yah". But no matter how you say it, this blend of imported Piemontese hazelnuts and Domori milk chocolate is completely irresistible.
We add a touch of cinnamon from Sumatra to our Fior di Latte gelato to create the ultimate comfort flavor.
Enjoy a taste of the tropics with our smooth and delicate Coconut gelato. It is made from organic Thai coconut milk, which is lower in fat and cholesterol than coconut cream.
Crema is Italian Custard, a simple and elegant choice that's both delicate and satisfying. Crema pairs well with robust or tart flavors.
COCONUT CHOCOLATE CHIP
This coconut gelato, made with organic Thai coconut milk, is laced with chips of Domori Vidama couverture chocolate.
A specialty in Italy's Piedmont region, this flavor blends chopped hazlenuts and homemade caramel praline into our pure and simple Fior di Latte gelato.
FIOR DI LATTE
"Flower of Milk" in Italian, this organic milk-and-cream gelato is pure and simple - but there's nothing plain about it. Pairs remarkably well with any chocolate or nut flavor.
FONDENTE (SINGLE-ORIGIN DARK CHOCOLATE GELATO)
Made with grass-fed organic milk and Domori single-origin Apurimac chocolate from Peru, this rich and intense chocolate gelato is as sophisticated as it is satisfying.
We combine our simple Fior di Latte gelato with bits of halvah, a popular Middle Eastern sesame confection, to create this flavorful and exotic treat.
HALVAH + PISTACHIO
We combine our simple Fior di Latte gelato with bits of halvah, a popular Middle Eastern sesame confection, and roasted pistachios to create this flavorful and exotic treat.
In Italy, Nocciola is the number-three gelato flavor after chocolate and Crema. You'll see why when you taste this silky treat bursting with the flavor of hazlenuts imported from Italy's Piedmont region. Nocciola Piemonte I.G.P.
MATCHA GREEN TEA
Have a moment of Zen with this gelato made with Japanese Matcha Green Tea. The flavor is intense and fruity with no bitter aftertaste.
Made with grass-fed organic milk, and Domori single-origin chocolate, this silky gelato is as delicate as it is satisfying.
We infuse peppermint in dark chocolate (Domori's Vidama single origin) and combine it with Fior di Latte gelato to create this unique flavor.
When it comes to pistachios, there is one undisputed king: Pistachio di Bronte. This tough little nut grown in the foothills of Sicily's active Mount Etna volcano yields fruit only once every two years. We decided to fly it in because there is nothing that comes close to its incredible flavor.
Inspired by this staple ingredient f Middle Eastern cuisine, we decided to go a bit exotic; Israeli tahini imparts this gelato with a rich, nutty flavor.
SICILIAN ALMOND (MANDORLE)
In Italy, almonds symbolize good fortune, love and fidelity. We import ours from Sicily, where they have been cultivated for centuries; the local variety is praised for its strong, sweet flavor. Guaranteed to bring good karma.
If you don't know this fragrant Asian spice, think: licorice. We steep star anise into our creamy Fior di Latte gelato, then crush and strain it to create this intense yet delicate flavor.
STRACCIATELLA (VANILLA CHOCOLATE CHIP)
We melt dark chocolate (Domori’s Sambirano Madagascar single-origin) and infuse it into Fior di Latte gelato to create this classic— and addictive— flavor.
We use premium vanilla beans from Papua New Guinea and a very light custard to create this velvet- touch flavor that’s anything but plain.
Nothing says summer like plump, sweet blackberries. We turn these purple beauties fresh from the farm into a flavorful and wholesome treat that pairs well with Fior di Latte or Chocolate Sorbet. Vegan.
We squeeze each crimson-colored orange by hand to make this refreshing sorbet. Full of vitamin C, it has a clean, citrus taste with berry notes. Vegan.
We search far and wide for the best melons to create this distinctive flavor. After tasting our cantaloupe sorbet, we think you’ll agree the effort was worth it. Vegan.
The embodiment of Indian summer, Concord grapes seem to pack all of the flavor and heat of the season inside them. This sorbet is meant to capture the essence of the American summer. Vegan.
DARK CHOCOLATE SORBET
For a chocolate lover, this intense, single-origin chocolate flavor is as hard to forget as it was for us to source its ingredients. This sorbet is made exclusively with Vidamà cocoa beans, grown in the Ivory Coast. Vegan.
The bright, tangy flavor of New Zealand kiwis makes for a sorbet that’s not only refreshing but full of vitamin C. Vegan.
Made with fresh-squeezed Florida grapefruits, this refreshing flavor is so pure, you could eat it for breakfast. It’s a wonderful palate cleanser and combines surprisingly well with chocolate. Vegan.
HIBISCUS BLOSSOM SORBET
Around the globe, hibiscus flowers are steeped and chilled to make a number of popular elixirs. Hibiscus' floral tang and deep magenta color make it a no-brainer for a refreshing and unique sorbet. Vegan.
There’s no better way to cool off on a hot summer’s day than with this pure and simple sorbet, the quintessential Italian refreshment. Made with fresh-squeezed lemons. Vegan.
Nothing is more refreshing on a hot summer day than this simple sorbet made from freshy squeezed lime juice. Vegan.
LOCAL GRANNY SMITH
A common fruit yields uncommon results in this refreshing and healthful sorbet made with pressed apples. Free of artificial flavors and the typical “green apple” coloring, this sorbet is pure Granny Smith. Vegan.
Fresh peaches make this sorbet using fresh-picked organic peaches in their prime; nothing compares to the real thing. Vegan.
Made with organic Ataulfo mangoes, this sorbet has a creamy consistency and an intense tropical flavor. Vegan.
We combine hand-squeezed lime juice with plenty of fresh mint leaves in this refreshing sorbet. Made sans alcohol, it goes down just as smoothly as the Cuban classic. Vegan.
ORANGE DARK CHOCOLATE
This flavor combines our Domori Chocolate sorbet with freshly grated orange zest. Aromatic citrus notes accentuate the chocolate’s depth. Vegan.
There’s a reason why this little fruit evokes so much passion. From time to time we get our hands on these tropical wonders and make a small batch of sorbet. Try it while it lasts. Vegan.
When it comes to pineapple, nothing beats Costa Rican Gold, with its deep and complex flavor. We use organic fruit, matured to perfection, in this tropical sorbet. Vegan.
Juicing fresh California pomegranates by hand, one at a time, is a lot of work. But we think this incredibly complex and intense sorbet is worth the trouble. It’s also a good source of antioxidants (if you need an excuse). Vegan.
Every portion of this refreshingly tangy sorbet contains almost a half-pint of delicious, freshly picked organic raspberries. Vegan.
Almost too good to be true, this sorbet is made from organic Pennsylvania rhubarb. It is sweet and tart at the same time and exploding with flavor. It pairs well with Crema, Vanilla and, of course, Strawberry sorbet. Vegan.
With its bright, tart flavor and beautiful natural color, this sorbet made with Pennsylvania-grown sour cherries is impossible to resist. Vegan.
A heady dose of hot pepper is a perfect, if unexpected, complement to Pitango’s Vidamà chocolate sorbet. Vegan.
Made with fresh, hand-selected berries at their peak of flavor, this fruit-lover’s sorbet does not disappoint. Pairs well with Chocolate, Vanilla—or, for a classic combo, our Rhubarb sorbet. Vegan.
Popular in tropical cuisines, tamarind makes a tangy sorbet with an unmistakable zing. Vegan.
We squeeze freshly picked organic Florida tangerines to create this refreshing sorbet that’s nothing but the real thing. Vegan.
VIDAMÀ CHOCOLATE NOIR
If you’re into chocolate, this is your flavor. Made with Domori’s single-origin Vidamà—a deep, dark and complex cacao featuring the rare Venezuelan Criollo bean—this sorbet contains no milk to dilute the black magic. Vegan.
A fresh taste of summer made with local, ripe, white nectarines. Vegan.