Some things will not be changing this summer at L’Albero dei Gelati, one of New York’s first Italian gelaterias. At the beloved Brooklyn venue, they will continue to make gelato with only the highest quality seasonal and organic ingredients. The real changes, due to the coronavirus pandemic, concern the scrupulousness and attention of the staff to keep customers safe while enjoying a tasty gelato.
Blue Cheese gelato
Waiting for the summer to kick off, L’Albero dei Gelati will be around as usual to serve healthy, sustainable and artisanal gelato. Founded in 2013 in Park Slope, Brooklyn, the venue is a NY branch of the original L’Albero dei Gelati, first opened in Lombardy, Italy in 1985. The gelateria sticks with its core values: Only raw ingredients of the highest quality – fresh, seasonal fruit, organic milk, cream, cocoa and sugar. No dyes, no preservatives, and no artificial flavors either.
Broccoli rabe gelato
Founders and owners of the famed gelateria, Monia and Alessandro, listened to and shared many stories of the farmers they work with, who are dedicated to promoting biodiversity through sustainable, organic and biodynamic farming practices. Their gelato embraces and honors the “Slow Food Philosophy” by choosing only clean, good and fair food from small and sustainable farmers and producers.
The result is a truly and authentic Italian gelato – good for the soul and body – made with local milk, eggs and authentic top-quality products from other parts of the world, such as fair-trade chocolate from the Dominican Republic; Mandorla di Avola (almonds) from Sicily; Nocciola IGP Piemonte (hazelnuts from Piedmont); and Liquirizia (licorice) from Calabria. Their gelato flavors are either savory or sweet, but always “farm-fresh.”
“It was more difficult at the beginning, 7 years ago, when we had to set the "grand rules" for our gelato: No sprinkles, no toppings available! Now our customers know our philosophy!” noted Monia and Alessandro. “Years later, we have amazing relationships with local producers. We are an interlinked chain – our gelato is an "agricultural product.”
Monia Solighetto
Chocolate, vanilla and strawberry (as a sorbet) are L’Albero dei Gelati’s favorite flavors. Customers also ask for the "savory gelato" – with flavors based on artisanal cheese, spices or even vegetables! A local blue cheese gelato with walnuts and honey is also highly appreciated. The couple added: “The secret starts with the ingredients, which have to be responsibly sourced and seasonal – with no colorings, artificial flavorings or thickener ever added. One more secret: A touch of creativity!”
L’Albero dei Gelati serves "gelato-to-go,” and it has tables for dine-in service. At their window, they also sell natural wine and sorbet with seasonal ingredients such as peach, cantaloupe, apricot and fig.
Awarded the title for “Best Gelateria” in 2011 by Il Golosario, L’Albero dei Gelati is also recognized by Slow Food NYC (among many others).
Eggplant gelato