Gelateria Gentile Menu

Our flavors change everyday, so please keep you phone close because we may call you if one of your choice is out of stock. also, you can write some alternatives you may like in the notes or call to know our specials of the day, thank you

Vegan. Sugar cone.

Vegan. Handmade waffle cone.

10 pieces of our signature sugar baby cones.

Milk shake.

Slice of cassata cake made of crema antica and chocolate gelato, sour cherries, sponge cake soaked with "strega" liquor, cassata semifreddo (with chocolate chips, candied fruits and nuts).

Base of chocolate biscuit, pistachio mousse, chocolate gelato and pistachio crunch\nFor the freezer

Coffee and Fiordilatte gelato with a Nutella glaze on top.

pistachio and stracciatella gelato with a pistachio glaze on top.

Base of almond biscuit, Crema antica (vanilla w/ lemon zest) mousse, coffee gelato and coffee crunch\nFor the freezer

Varlhona Ivoire (35%) white chocolate mousse, Varlhona Jivara (40%) milk chocolate mousse, Varhola Madagascar Dark chocolate (74%) mousse, Gianduja Praline’\nFor either fridge or freezer\n

Gianduja chocolate mousse, chocolate biscuit, Varlhona Jivara (40%) milk chocolate mousse, butter salted caramel and macadamia nuts\nFor either fridge or freezer

Handmade panettone stuffed with Crema Antica and cioccolato gelato, covered with Gianduja glaze. \n\n\nServing instructions:\n- Keep the panettone in the freezer.\n-Before eating it, warm up the oven at 300F for 15 min. Then turn it off.\n-Take the panettone out from the freezer, cut the desired portion/s and put them on a tray in the oven for 10 min. \n\nDo not put the panettone in the oven while it’s on. \t\n\n

Coconut mousse from the island of Sulu', mango & passion fruit cremoso, almond biscuit and crunchy brittle with Apulian almonds \n\nFor either fridge or freezer

Base of almond biscuit, Varlhona Ivoire (35%) white chocolate mousse, fiordilatte gelato, macadamia nuts and sour cherries\nFor the freezer

Handmade panettone from Italy stuffed with Crema Antica and cioccolato gelato and Nutella. \n\nServing instructions:\n- Keep the panettone in the freezer.\n-Before eating it, warm up the oven at 300F for 15 min. Then turn it off.\n-Take the panettone slice out from the freezer and put it on a tray in the oven for 10 min. \n\nDo not put the panettone in the oven while it’s on. \t

Brioche w/ dark chocolate chips

Croissant.

Shortbread crust filled w/ custard cream and sour cherries

Almond shortbread w/ coffee cream

White shortbread w/ pistachio cream

chocolate shortbread w/ salted caramel cream

Chocolate shortbread w/ vanilla flan

Plain Italian brioche.

3 chocolate truffles with rum

The Sporcamuss: Tradition and Sweetness in a Fragrant Pastry\n\nA warm, crispy, and delicate pastry covered in powdered sugar encloses a cream heart.\nIndeed, biting into this marvel makes it impossible not to have your lips covered in the white of powdered sugar.

10 Heart shaped shortbread cookies gift box

White chocolate and sugar Poudre on top.

Nutella and sugar Poudre on top.

Handmade custard and sugar Poudre on top.

Pistachio spread and Poudre sugar on top.

Hot chocolate. Serving Instructions: Shake up the bottle, pour it in a mug and heat it up at the microwave on medium-high for 60 to 90 sec stirring in between.

11.2 float oz. of sparkling water.

Sparkling lemon.

Sparkling blood orange.

Sparkling lemonade .

Italian citrus soda.