Our commitment in making the best gelato
What separates us from other gelaterie
Our goal is to always offer you the best gelato: in order to do it, we take care of some aspects we consider really important.
The intensity
of the flavours
Our gelato flavours have to pass a simple test: blindfolded you should be able to recognise the flavour with ease.
The freshness
Rivareno gelato is always freshly made only a few hours prior in our laboratory.
The velvety
consistency on the palate
Our recipe to make the best gelato ensures that there are no coarse ice crystals on the palate.
A gelato
that is not as cold
Rivareno gelato is served at a higher temperature relative to other gelato stores, helping you to taste the flavours much better as the cold is a natural anaesthetic.
The creaminess
and perfect balance of the sugars
Always creamy and smooth without being heavy, our gelato is never excessively sweet. You will never be left with an unpleasant after taste.
The ingredients
and their doses
Our gelato recipes are focused on pure, high quality, natural ingredients, and the perfect dose to allow you to clearly distinguish each flavour.
Only real fruit
Used to make fruit sorbets and granita. We do not use syrups or flavourings, with each flavour containing up to 65% fruit (some even much more).
The “pozzetti” counter
Storing the gelato to preserve the freshness, quality and goodness of the gelato, unlike typical ice cream counters where you can see the product.
Our amazing flavours
Over the years, Rivareno has developed a long list of recipes. Each year we add new ones, whilst the existing recipes undergo a process continual refinement.
