Since 1962 · Bergamo
Hand-churned in small batches, with pistachios from Bronte, cherries from Modena, and milk from a single Lombard herd. No stabilizers. No shortcuts. Just the cold, quiet patience of an Italian afternoon.
The Collection
Each flavor crafted with intention. We add to the menu only when the season insists, and remove nothing until the last fruit has fallen.
DOP pistachios from Sicily's volcanic slopes. Roasted daily, ground fresh, intensely verdant.
Fior di latte from Lombard pastures, ribboned with shaved Peruvian cacao. Delicate. Essential.
Wild Modenese cherries, macerated for six months. Swirled, not folded. Tart meets sweet.
Single-origin Ecuadorian cacao, 72%. Bittersweet depth with whispers of espresso and tobacco.
Slow-cooked sugar, Normandy butter, Maldon sea salt. Finished with Tahitian vanilla.
Amalfi lemons, hand-zested. Genovese basil, muddled at dawn. Bright, herbaceous, alive.
Our Story
In 1962, Maria Selva opened a single window onto a Bergamo side street. She sold three flavors: pistachio, cherry, fior di latte. The window is still there. The recipes have not changed.
Three generations later, we still source from the same Sicilian pistachio groves, the same Modenese cherry orchards, the same Lombard dairy. We still churn in copper pots. We still close when the day's batch runs out.
Find Us
Forty-two seats, marble counter, the same Faema espresso machine since '78.
A sun-drenched corner spot with a garden terrace. Ask for the affogato.
Our smallest shop, our longest lines. Seasonal mochi collaborations.
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