Our Downtown Berkeley location is the heart of Almare Gelato. We craft our gelato fresh every morning in our lab "the Italian way" since 2008.
Photos by Hunter Cates
Every morning at 6 we start making our gelato, after a good espresso! Our faithful Italian machine warms up while we cut fresh fruit and roast pistachios.
We mix nut butters and infuse flowers, we combine cream, milk and sugar to achieve the smoothness we need to serve you the best gelato possible!
We use fresh fruit, which we personally select every week, following the seasons for our sorbets.
Our recipes come from the great Italian tradition of gelato making and reflect our food philosophy: fresh, simple, high quality ingredients crafted by hand make the best food. We grew up in Italy and we think this is the only way!
2170 Shattuck Avenue
Berkeley, CA 94704
ALMARE GELATO WAS FOUNDED BY ALBERTO MALVESTIO IN 2008.
ALBERTO MOVED FROM THE CITY OF TREVISO IN NORTHERN ITALY AND BROUGHT WITH HIM THE ITALIAN GELATO TRADITION OF HIS GREAT UNCLE DINO DEL FAVARO, A TRUE GELATO LEGEND IN REGGIO EMILIA.
DINO TAUGHT ALBERTO HOW TO CAREFULLY PREPARE THE BASES MIXING MILK, CREAM AND SUGARS, HOW TO LET THEM SIMMER AND COOK AND MIX TOGETHER TO GIVE GELATO THE RIGHT TEXTURE AND CREAMINESS ONCE FROZEN. HE ALSO EXPLAINED HOW CUTTING CORNERS IS JUST NOT AN OPTION WHEN PREPARING FRESH FOOD.
ALBERTO WAS ABLE TO USE HIS SENSITIVE PALATE TO EXPERIMENT NEW FLAVORS AND COMBINE THEM WITH THE ITALIAN TRADITION. THUS FLAVORS SUCH AS THE TOASTED ALMOND AND CARAMELIZED FIGS OR THE LAVENDER AND FRESH BLUEBERRIES WERE BORN AND BECAME ALMARE`S SIGNATURE.
IN 2012 SIMONE ARPAIO MOVED FROM HIS HOMETOWN OF TURIN IN NORTHERN ITALY AND PARTNERED UP WITH ALBERTO. WITH MORE IDEAS AND A RENEWED ENERGY ALMARE ENTERED INTO THE WHOLESALE BUSINESS AND SINCE THEN WE HAVE BEEN PROVIDING GELATO TO SOME OF THE BEST RESTAURANTS OF THE BAY AREA FROM PALO ALTO TO SACRAMENTO.