Amalio Lavezzi made his first gelato in the Italian coastal town of Formia all the way back in 1870. Over time his legend grew, helped in part by the fact that he used snow sourced from the peak of Mt Vesuvius in his sorbets (apparently it made for a mouth-meltingly pure taste sensation).

Handmade for Over 150 Years

Over the past 150 years, the family have taken Amalio’s recipes and refined them, but the philosophy has always stayed the same: 100% natural, made from scratch by hand, using the highest quality ingredients, no matter where they come from.

And importantly ‘non troppo’ (not too much sugar) because it kills the flavour.

Gelato, Sorbet, Cakes and More

Lavezzi gelato is naturally made and hand-churned daily. There’s an entire globe’s worth of flavours: Amarena, Biscottini, Espresso, Lemon Curd Cheesecake, our legendary Pistachio, to name a few.

Or if sorbets are more your thing, we’ve got tangy Blood Orange, bitter Dark Chocolate, juicy Fig, and more.

As Amalio used to say, ‘job well done’.

Cose Fatte Bene