NivàThe history of this Turin gelateria intertwines with the gastronomic history of the city itself. Diana De Benedetti has an important experience of the world of fine dining at the Bontan restaurant in San Mauro Torinese, with which she and her husband Silvio Rivolta won a Michelin star. In 2005, the family, which has always worked in food, decided to embark on their ice cream adventure, which has since proved such a success they now have two shops in Turin and others in Cannes, Lisbon and Oporto. Their secret is as simple as it is important: careful sourcing of and respect for ingredients. At Nivà they use milk from mountain dairies, Piedmontese hazelnuts, craft-ground coffee, hand-crushed chocolate and kilometre-zero fruit, such as damsons, vine peaches and burè roca pears, from local growers. Freshly picked fruit and herbs also provide the ingredients for the granitas and ice lollies, while ice cream flavours feature ricotta and fig, Calabria bergamot, pricolt cream and salted blueberry and hazelnut brittle.
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