The first batch goes in. Fior di latte, always, because everything else starts from it.
Two people, one machine and a lot of pistachios.
We open at noon. The work starts at six.
Lucia learned gelato in her aunt's shop in Bologna. Marco learned it from Lucia, mostly by washing the machine. In 2019 they rented the old shoe repair on Orchard Street and opened with six flavors and one freezer case.
The rules have not changed since. Whole milk from one farm. Fruit only when it is in season. Nothing from a powder, a base or a bag. If a batch is not right, it does not go in the case.
A day at Brivido.
Pistachios come out of the oven and get ground while they are still warm.
Fruit for the sorbetti is cut by hand. Whatever is not perfect becomes jam.
Doors open. The first scoop of the day usually goes to the mail carrier.
Last batch for the late crowd. At closing, the case is empty or close to it.
Nothing from a powder.
Every flavor starts from the real thing: nuts we roast, fruit we cut, chocolate we melt.
Fruit when it is ready.
Strawberries in June, blackberries in August, citrus all winter. The case follows the season.
Small, every day.
Batches of six liters, so nothing sits in the freezer for more than a day.