GelatiAmo churns restaurant-grade gelatos using ingredients, technologies and techniques used in fine-dining. These treats are now unlocked to be enjoyed comfortably in your casual circles and gatherings.
Helmed by Chef Loris of Ristorante Pietrasanta; the new gelato joint churns out fresh sweet treats without any premixes, preservatives or colouring. His gelato team is a vibrant mix of Italians and Singaporeans, and they are all enormous gelato (and coffee) eaters. They built GelatiAmo from a cultural fireworks of personal stories: gelatos with brioche and espresso x ice cream blocks with rainbow bread and kopi-o-peng.
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