No trip to Florence is complete without a scoop of mouthwatering Italian gelato.
Famed for their obsessive attention to detail, Guido Martinetti and Federico Grom have adopted an artisanal approach to making gelato. Martinetti and Grom hunt down the highest quality raw materials including cocoas and coffees from Central America, spring water from the Lurisia Mountains and rare fruit varieties from their own organic farm Mura Mura. The duo grew eight varieties of peach before selecting the very best for their peach sorbet. For optimum quality control these premium raw ingredients are mixed at a central laboratory overseen by Martinetti and Grom. The resultant liquid combinations are distributed to Grom stores three times a week and are blended onsite. Grom’s flavors are extraordinary, from Chioccolato Extranoir, a chocolate sorbet made with Colombian chocolate and Lurisia spring water, to the Caramello al sale gelato, which balances sweet caramel with pink salt from the Himalayas.