ristorazione — Firenze · Toscana
In Florence, in the neighbourhood between via Aretina and Coverciano, an artisan gelateria founded in 2012 has turned a suburban address into a small destination: gelato made fresh every day, carefully chosen ingredients, a recognisable identity.
In the Florentine neighbourhood between via Aretina and Coverciano, Sangelato opened its doors in March 2012. It was the wager of Claudio Marchese and Jose Pasqualetti: to bring to a genuine corner of the city an artisan gelato that makes no compromises, either on raw materials or on the care behind the daily craft.
Behind the counter, every flavour tells a precise choice: selected raw materials, artisan production that is stated and confirmed by returning customers. Among the classics, crema Sangelato stands out, the house specialty that has become a point of reference for regulars. Weekly flavours refresh the offering without betraying its substance.
In the workshop on via Marco Minghetti, the staff work every day to produce fresh gelato, cakes for birthdays and special occasions, granite (Italian ices) and crêpes. Daily production ensures that what is on display is always made that day: no compromise on freshness, no shortcuts on the quality of ingredients.
Sangelato brings its gelato beyond the counter too: home delivery and catering for private events, with a portable refrigerated counter.
