TWO CHEFS WITH 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 refining recipes for the perfect structure and taste balance.
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.
REFRESHING UNDER THE SUN.
REFRESHING UNDER THE SUN.
THE EARLY YEARS
Vera’s sweet tooth began early, thanks to her father’s work as a beekeeper.
As his little helper, Vera grew up among bees and honey jars. She helped her dad relocate beehives to various sites to collect nectar from a variety of flowers, selling their awarded honey at festivals throughout Italy and naturally plenty of tasting along the way!
In Vera's family gelateria there was a sentence on the wall that said “il gelato è un illusione commestible” meaning that gelato is a very special food. What makes it magical is its balance between temperature and recipe, a unique essence that can only exist within those parameters. If we change one of those we get ice or water. Something similar occurs with clouds.
OUR GELATO IS 100% NATURAL AND ARTISANAL.
HANDCRAFTED DAILY, IN-HOUSE, WITH THE FRESHEST INGREDIENTS, NO SHORTCUTS.
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, as taught by the Italian tradition, 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 naturally gluten free, except for flavours that contains crumble, biscuits or sponges. There may also be traces of gluten and nuts in flavours that do not contain them.