The story of Gelateria Rossetti begins in the 1970s with Gianfranco Rossetti, who was already a distributor for the Italgel group, representing major brands like Motta and Alemagna. After his experience in the industrial gelato sector, he decided to open a small neighborhood gelato shop with a clear mission: to produce the best gelato possible. To pursue this ambitious project, the Rossetti family has always used artisanal methods and natural ingredients without dyes, emulsifiers, industrial semi-finished products, or artificial flavors.
The gelato recipes involve using premium raw materials from the best local and national suppliers, creating a controlled supply chain that ensures authenticity and quality. All of Gelateria Rossetti's recipes include a high percentage of natural ingredients, such as fruit, cocoa, and hazelnuts, to give the gelato a smooth texture and rich flavors and aromas. Among the most loved flavors are strawberry grape sorbet, organic 81% dark chocolate from Peru, and "crema del contadino" (farmer's cream), as well as many other original flavors that vary with the seasons and can surprise the palate in unexpected ways.
In 2014, after various experiences in sales in the fashion and food industries, Gianfranco's son Riccardo decided to follow in his father's footsteps at the Lora workshop and shop. With a fresh and dynamic approach, in addition to learning the well-established techniques from his father, Riccardo began a period of study and research to find new ingredient combinations and original flavor pairings. In his first two seasons, Riccardo's work led to excellent results for Gelateria Rossetti, earning it increasing recognition and appreciation from tourists and the local community through numerous collaborations with other businesses in the area. The now-famous white cart is a must-have at major events in Como. Due to this great success, a second store was opened on Via Francesco Muralto, in the historic center of Como. The word spread quickly, and in the first weeks after opening, lines of curious visitors and loyal customers began forming outside, eager to try new flavors and combinations. This is where Riccardo usually presents his new experiments and notes down customers' reactions and suggestions. His attention to customer needs and new consumption trends has also led him to adopt thoughtful measures, such as gluten-free cones and biodegradable, plastic-free containers. The goal for Riccardo and his trusted staff is to continue growing and improving, promoting the culture of quality gelato and simple things done well, in true Italian style.