January Flavor: Cremino al Caffè

This month we are combining two of our favorites into one. Gianduia and Italian Espresso gelato bring out the best in the classics.

Hazelnuts and coffee have always been a fantastic combination, the union of these flavors and aromas are typical of the culture of Italian chocolates.

What is Gianduia?

Gianduia is a sweet hazelnut chocolate spread invented in Turin during Napoleon‘s regency (1799–1814). You could say this delicious concoction was made out of necessity.

In 1806, a chocolatier used hazelnuts to extend his chocolate supply when there was a strain on cocoa supplies. By mixing the little chocolate he had with hazelnuts from the Langhe hills south of Turin, he invented Gianduia.

Planning for battle? Napoleon’s your man. Planning for breakfast? Not so much.

I’m sure Napoleon didn’t complain though.

You have definitely heard of Nutella, Gianduia’s more commercial relative. They can both be used as a spread and/or to pair with fresh fruit.


Do we even need to mention this iconic flavor? Italians swear by two things: their morning espresso and of course gelato.

Espresso is the result of a long tradition of Italian origin. The secret to a creamy and condensed coffee is all about forcing a small amount of nearly boiling water through finely-ground coffee beans. This very strong “shot” of caffeine is so addicting that once you’ve tried it you can’t go back.

Now imagine all of this mixed into creamy perfection! A combination of coffee, hazelnuts and chocolate is something you don’t want to miss!

Come experience our new gelato flavors

By combining classic Italian recipes with California’s fresh produce we create a healthy and colorful palette of gelato options. 

Come to GIO Gelati for these wonderful new flavors:

  • Tangerine: a delicate and creamy Vitamin C option
  • Blood Orange: a rich and sweet fruity flavor full of antioxidants
  • Sachertorte: Delicious chocolate cake with hints of apricot
  • Cremino al Caffè: a creamy mix of Gianduia and Espresso

We look forward to serving you!

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About Patrizia Pasqualetti, Gelato Chef

Patrizia is a pastry chef specializing in gelato. She comes from a long family tradition of artisanal gelato makers in Orvieto, Italy. Patrizia has shared her experience and knowledge with the Department of Nutritional Science in Milan to support research and experimentation in the gelato field. Her love for original gelato has taken her from the production lab to the Italian national TV and radio, where she has conducted regular programs on food. Patrizia has also been involved in food trade shows with the Slow Food Movement to promote the Italian tradition of gelato making. As Gelato Chef at GIO Gelati, Patrizia makes sure every single pint of gelato, sold at our stores or delivered to the GIO Club members, is carefully prepared according to her original Italian recipe with the best and freshest ingredients.