London’s Finest Artisan Gelato
Handcrafted daily in small batches
100% Natural ingredients
69 Great Taste Awards
2 Golden Forks
Born from Italian gelato tradition and raised in London, La Gelatiera has been crafting award-winning gelato and sorbet since 2011. Every flavour is made fresh each day, in-house, using traditional Italian techniques and the finest natural ingredients.
Discover
La Gelatiera
What makes our gelato different
Made fresh daily, in small batches
Own recipes, made from scratch
Traditional Italian slow-churning
100% natural ingredients — no artificial additives, no shortcuts
Many vegan options
Egg-free and gluten-free bases
Lower in fat than premium ice cream, fuller in flavour
Signature experiences
Award-Winning Vegan Pistachio
Celebrated internationally for depth, balance, and purity of flavour.
Honey, Rosemary & Orange Zest
Our most iconic flavour. A Great Taste Golden Fork winner, balancing floral honey, aromatic rosemary, and bright citrus zest — inspired by Mediterranean summers.
Gelato Brioche
(col tuppo)
A soft Sicilian brioche filled generously with gelato — a true Italian classic.
Affogato Al Caffè
Recognised internationally
From Great Taste Golden Forks to features in the Financial Times, Forbes, La Repubblica and Dissapore, La Gelatiera is recognised as one of the world’s leading artisan gelaterias outside Italy.
Warning: One scoop is never enough.
About us
Born in Italy. Raised in London.
La Gelatiera was founded in London in 2011 by gelato passionate Antonio Parisi and co-founder Stéphane Leyvraz, driven by a shared belief: that gelato should be made the traditional way, with integrity, patience, and exceptional ingredients from all over the world. Antonio’s journey began in Calabria, southern Italy. That heritage, rooted in craft rather than convenience — is at the heart of everything we do today.
Why “La Gelatiera”?
La Gelatiera is not a typo.
The name nods to the gelatiera, the classic churn used by generations of artisans, a symbol of care, patience and precision. We chose it as a statement of intent: respect for craft, technique, and authenticity.
Our Commitment
Gelato done properly
We make gelato the way it was always meant to be made:
Fresh every day
In small batches
Using time-honoured Italian methods
Without artificial additives or preservatives
Unlike much of the industry, where even in Italy a majority of gelaterias rely on semi-lavorati (pre-made bases and flavour pastes), we do things differently.
At La Gelatiera, we make our own bases entirely from scratch, on site. Every recipe is developed by us, pasteurised by us, and churned fresh daily using traditional mantecazione.
- No industrial shortcuts.
- No ready-made pastes.
- Just proper artisan gelato, made honestly.
At our East Village location, you can even see gelato being made on site — a reminder that this is a living craft, not an industrial process.