We’ll see you in there.
Connect to customize your food & drink discovery.
If you’re the type to embrace the deep-freeze by indulging in frosty desserts, you’ll want to try Alberobello Gelato’s fresh, traditional flavours. Created by executive chef Lorenzo Loseto of Queen Street East’s George Restaurant, Alberobello Gelato takes an artisanal approach to one of Italy’s most popular exports.
A passion project for chef Loseto, Alberobello Gelato, was launched in June following a 2018 trip to Bologna, Italy, where chef Loseto studied at the Carpigiani Gelato University (yes, that’s a real thing). The university, the first ice cream school in Italy, is owned by ice cream machine maker Carpigiani and is the best place to go if crafting hand-made gelati and frozen treats is a lifelong dream.
Each week, George Restaurant posts new flavours of its small-batch gelati and sorbetti on its Instagram, all of which are available for preorder through the Alberobello website. Recent offerings have included pistachio praline, apricot lemon ginger, torrone, white chocolate miso and salted caramel olive oil. Brioche buns can also be added to gelato orders for anyone wanting to put together magnificent gelato sandwiches in the comfort of home.
Orders placed on the Alberobello website are available for pickup at George Restaurant at 111 Queen St E.