Antonio Ciabattoni

Antonio Ciabattoni believes in the Italian artisanal gelato, the real one, the one produced from high quality seasonal raw materials but also created by experimenting new mixes.
He loves doing things right, taking the time and the studies necessary, without having to compromise.
His gelato is a dynamic gelato, which renovates through time to tell emotions, experiences and travels.
La Sorbetteria is a reality where manual skills meet research, where tradition meets innovation, where ancient flavours take turns with original ones. This is how all kind of flavours, from great classics to peppy creations, are created. Flavours from hazelnut and pistachio to lime and basil's cream, inspired by the pastry chef Jacque Genin, to Thai, made with lemongrass and coconut milk, to the delicious New England 1776 (fiordilatte, maple syrup and candy bacon), that won #Insieme200 Gelato Contest.
An evolution that revolves around the client and that brought La Sorbetteria to create recipes that take into account allergies and intolerances, with gluten free and lactose free flavours.
Through this process of flair, curiosity and freshness Antonio manages to obtain simplicity and authenticity, both characteristics are needed to conquer customers’ palate.

Altre sedi:
via Mazzetta 9/a Firenze

Facebook: @lasorbettiera
Instagram: @lasorbetteria