The founding members of the artisanal ice cream lab Gelato Art considered none other than the vibrant city of Marrakech as home base for their project. When they decided to pursue the dream of bringing traditional ice cream to Moroccans, they came armed with expertise, tips and tricks they picked up from the best in the industry. Gelato Art’s mission was to deliver nothing less than the best tasting artisanal gelato to the people of Marrakech and its surroundings.
The chef, Gianluca Rosalia, is passionate about using locally produced fine foods for his gelato recipes, adding unique Moroccan flavours to the mix. This is why local carob flour has become a staple in Gelato Art’s kitchen, used as a key ingredient in both ice cream and sorbet preparations.
During the Harvest Festival, the Gelato Art team discovered a variety of quality goods produced by cooperatives in the High Atlas Mountains and decided to join the celebration of local food and Moroccan culture. Inspired, they set out to develop new recipes featuring wild walnuts hand-picked by the Taytmatine Cooperative’s women and saffron cultivated by the women of Zaouiat Ahansal village.
They are committed to not only using the best ingredients they come across, but also to supporting local businesses and encouraging people to eat more locally. They do so by sourcing from regional farmers and suppliers, ensuring exceptionally fresh ingredients and reducing travel time, all of which contribute to a lower carbon footprint.
Gelato Art shop sits on a street full of independent retailers in Sidi Ghanem district. The team behind it is driven by a mission to provide premium quality to every customer who walks through their door, as well as to foster genuine relationships with the local community, all while enjoying a good scoop of ice cream that will make you forget about the scorching Marrakech sun.