Twenty years later, Maria is a respected expert in her ... · Maria invested in learning the art...
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Maria Coassin grew up in Maniago, a small town in the northern region of Friuli Venezia Giulia, Italy. For four years prior to opening Gelatiamo, Maria invested in learning the art and science of making gelato. She studied under a world famous gelato master who taught her the fundamental difference between simply making gelato and the more difficult task of creating a recipe. Maria is now a respected expert in her craft and her impeccable small batch gelato is a Seattle tradition. She focuses on creating unique and balanced gelato and sorbet recipes, traveling to Italy often to continue learning from top gelato masters and pastry chefs. Maria enjoys sharing her passion and knowledge of gelato-making, teaching courses exclusively at Equipment And Concepts in California and consulting privately across the country. Each of Gelatiamo’s recipes are skillfully developed by Maria, balancing thoughtfully-selected ingredients like organic milk, seasonal fruits, and pristine spices. Small batches are made fresh daily in the original downtown café, and served with the special touches found in an authentic Italian gelateria. Gelatiamo’s products are also served at many of Seattle’s best restaurants, and gelato is available by the pint or scoop at Metropolitan Market, or can be paired with an order of Pagliacci Pizza. We are proud to have served the Greater Seattle area since 1996, and to have built amazing relationships along the way with local cafes, restaurants, hotels and markets. Over the years, we have come to realize our partners are interested in serving their guests something local, high quality and unique; something they won’t find anywhere else. Twenty years later, Maria is a respected expert in her craft and her impeccable artisanal gelato is now a Seattle tradition. She enjoys sharing her passion and knowledge of gelato-making, teaching courses and consulting privately across the country. EQUIPMENTANDCONCEPTS.COM | 877-969-4352
Transcript of Twenty years later, Maria is a respected expert in her ... · Maria invested in learning the art...
Maria Coassin grew up in Maniago, a small town in the northern regionof Friuli Venezia Giulia, Italy. For four years prior to opening Gelatiamo, Maria invested in learning the art and science of making gelato. She studied under a world famous gelato master who taught her the fundamental difference between simply making gelato and the more difficult task of creating a recipe. Maria is now a respected expert in her
craft and her impeccable small batch gelato is a Seattle tradition. She focuses on creating unique and balanced gelato and sorbet recipes, traveling to Italy often to continue learning from top gelato masters and pastry chefs. Maria enjoys sharing her passion and knowledge of gelato-making, teaching courses exclusively at Equipment And Concepts in California and consulting privately across the country.
Each of Gelatiamo’s recipes are skillfully developed by Maria, balancing thoughtfully-selected ingredients like organic milk, seasonal fruits, and pristine spices. Small batches are made fresh daily in the original downtown café, and served with the special touches found in an authentic Italian gelateria.
Gelatiamo’s products are also served at many of Seattle’s best restaurants, and gelato is available by the pint or scoop at Metropolitan Market, or can be paired with an order of Pagliacci Pizza.
We are proud to have served the Greater Seattle area since 1996, and to have built amazing relationships along the way with local cafes, restaurants, hotels and markets. Over the years, we have come to realize our partners are interested in serving their guests something local, high quality and unique; something they won’t find anywhere else.
Twenty years later, Maria is a respected expert in her craft and her impeccable artisanal gelato is now a Seattle tradition. She enjoys sharing her passion and knowledge of gelato-making, teaching courses and consulting privately across the country.
EQUIPMENTANDCONCEPTS.COM | 877-969-4352
Bacio di Latte was born in 2011 from Edoardo and Luigi’s passion for Gelato, and their desire to share it with the rest of the world.
During this trip they discovered the most incredible traditional recipes and raw materials and took them on their travels. Bacio di latte brings these delights to it’s customers cones in the most genuine way…by producing Gelato in front of their very eyes, respecting the ancient traditions of this wonderful art.
Our classics:Lampone (Raspberry sorbet)Rosa & Vaniglia (Vinilla & Rose)Fico (Fig sorbet)Crema & Biscotti (Cookies & Cream)Bacio di Latte (Sweet Cream)Cremino (Hazelnut with Milk & Cream)Giandujotto (Hazelnut & Chocolate)Nutellina (Sweet Cream with Nutella)Pistacchio (Pistachio)Cioccolato 70% (70% Chocolate)Stracciatella (Chocolate Chips)3 Cioccolati (3 Chocolates)Caffe & Caramellatte (Caramel Milk & Coffee)Cioccolato Belga (Belgian Chocolate)Cioccolato & Menta (Mint Chocolate Chip)Cocco (Coconut)Yogurt & Fragola (Yogurt & Strawberry)Limone (Lemon sorbet)Passion Fruit (Passion Fruit sorbet)Dolce di Latte (Dulce de Leche)Nocciola (Hazelnut)
The two brothers set out from their hometown Milan, and drove across Italy to dive into the secrets of traditional Italian Gelato recipes.
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Our goal at Vitaly is to make you feel at home - your Italian home, to cook and serve you like our moms were doing with us in Italy. From a wide-array of coffees, pastry and breakfast in the morning, to the very freshest, home-made piadina sandwiches, pasta, salads, soups and our top quality authentic Italian gelato throughout the day and night. Come and relax in our courtyard and enjoy any one of our imported Italian wines and beers. We want to be your first choice in the morning and your last treat before bed.
They wanted to create a modern authentic Italian friendly and high-quality atmosphere with delectable items such as Piadina’s, exclusive to California, hand-made pastas, Italian Gelato, Italian beers and wines and the world famous Italian espresso and coffees.
They made their dream a reality in 2011 and decided to move their family to Orange County, California and in 2013 opened Vitaly. A place to express their love for family, food and friendship as it happens around dining tables in Italian homes and restaurants, an Italian like homey atmosphere for their customers to experience.
Maurizio and Barbara Cocchi of Bologna had a dream to moveto California and bring with them some of the best Italian madefoods and cooking styles..
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Artisanal is both the person and the method behind our gelato. The artisan is the one waking up in the wee hours of the morning to execute every aspect of the gelato making process, from prepping fresh ingredients to shaping an artful presentation. Our artisans, possess tremendous passion and expertise evolving out of years of dedication to their craft. Each morning you can see them at work in the production room, mixing gelato and placing the finishing touches on each pan before it is served.
ESTABLISHED 1999Authentic is an ideal we strive for in all aspects of our company. To us, it means a passionate and genuine approach to making, presenting, and serving gelato. From our secret Sicilian recipes to our Italian imported ingredients and decor.
We do our very best to bring the authenticity of the Italian gelateria to each of our stores in southern California.
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