A tiny shop.
A serious scoop habit.

Nora and Bepi met washing dishes in a seaside kitchen and spent that whole summer arguing about custard. Nine years later they took over a shuttered newsstand on Via del Sole, kept the green tiles, and put in one counter.

Everything is churned that morning in eight-litre batches. When a flavor runs out, it runs out, and whatever the market had that week decides tomorrow. It is a slightly inconvenient way to make gelato and the only one they are interested in.