A world of artisanal gelato and culinary experimentation
GelatoteKa was founded in 2014 in a small shop on the outskirts of Prato. Originally conceived as an experiment, the positive response from customers led to a move the following year to its current location, a strategic spot connecting Prato, Florence, Calenzano, Sesto Fiorentino, and Campi Bisenzio. Today, GelatoteKa is both a place of experimentation and a place of certainty: visitors can discover new flavors and combinations while always enjoying excellent quality and warm hospitality.
The gelato at GelatoteKa stands out for its focus on ingredient quality and original flavors. Every element is carefully selected according to strict criteria, including attention to local sources, traceability of the supply chain, and, of course, taste.
As is often said, the difference lies in the details: milk, hazelnuts, lemons, and strawberries can be ordinary ingredients-or extraordinary-if chosen wisely and treated with skill to bring out their best. Experience, meticulous attention to ingredients, and precise production processes make GelatoteKa gelato a complete and balanced food, as well as a delicious treat.
A fun anecdote highlights this approach: while many gelaterias have shifted to using powdered eggs, GelatoteKa not only uses real eggs but even knows the hens that laid them.
Many of GelatoteKa’s flavors are true gourmet experiments. The gelato is displayed in 16 “carapine,” (a traditional Italian gelato container) each one a protected treasure. First- time visitors are invited to close their eyes, taste, and be struck by the uniqueness of the flavors. Offerings range from classics like cream, pistachio, hazelnut, and chocolate to more inventive choices such as walnut with honey and pears, chlorophyll, black cream, and even unexpected flavors like gorgonzola, babà, or mango with rum and dark chocolate shavings.
Flavors rotate regularly, allowing customers to try over 100 different gelatos throughout the year. Many were inspired by themed gelato dinners launched in 2014: walnut with honey and pears was paired with pecorino cheeses, black cream was created for the “Five Shades of Cream” dinner, and the Prato dinner turned the local Biscotti di Prato with Vin Santo into gelato.
GelatoteKa also hosts special events like gelato-themed dinners, which began almost as a surprise or even a provocation. The dinners aim to establish gelato as a genuine food and to transform GelatoteKa into a place of gathering and conviviality. Guests enjoy cups of walnut with honey and pears, crema di Bernardo, babà, or even sacher, while spending time with friends and family and learning the stories and qualities of the ingredients. Through these experiences, GelatoteKa emphasizes the importance of quality ingredients, thoughtful choices, and the centrality of taste.
Viva il gelato
