Trying to survive the London heatwave? We’ve got you covered.
We’ve teamed up with the wonderful chefs at La Gelateria to create a zero waste gelato with our surplus speciality coffee, which we call Funky Chicken. This ice cream is made by brewing our coffee into a syrup which is then folded into La Gelateria’s iconic gelato base to create a punchy, sweet cafe latte flavour. The result is a rich and creamy gelato, perfect for affogatos.
We chatted to La Gelateria’s manager, Carla to find out a bit more about their gelato.
Tell us a bit about La Gelateria?
At La Gelatiera, our journey began where the tradition of gelato originated - Italy. With roots steeped in the rich heritage of Italian gelato craftsmanship, we have embraced this legacy and transplanted it to the heart of London. Our name, La Gelatiera, pays homage to the very churn that seasoned gelato artisans employed for generations in Italy
Why did you choose to work with Volcano?
We chose Volcano as our views on team spirit and creating a happy workplace aligned with theirs as well as taking care in our respective crafts.
How is this gelato made?
Through the fusion of age-old techniques and innovative methods, we deliver a gelato experience that captivates your senses and transports you to the charming streets of Italy. We wanted to use the Funky Chicken surplus coffee for the syrup that goes in our cream to help reduce waste, as we take great care in finding the most environmentally friendly ingredients for our products. After many trials in our production, we managed to create a deliciously rich and creamy cafe latte gelato.
Where can people try the ice cream?
You can find it in all our stores across London whilst stocks last.
Check out our Instagram for behind-the-scenes content of making the gelato.
Locations:
Covent Garden - 27 New Row, London WC2N 4LA
OXO Tower - Unit G5, Barge House St, London, SE1 9PH
East Village - 1 W Park Walk, East Village, London E20 1DH
