Buono e Sano – Gelato italianoBuono e Sano is a café and craft gelateria with a history of tradition and innovation. First established in 1988 by Emanuela Baudino’s parents, it has evolved markedly since 2000 when her husband Marco Nicolino joined the business. The new philosophy involved a substantial reduction in the use of fats and lactose and, more recently, has led to the introduction of two flavours without added sugars.
More than 20 flavours are on sale in the gelateria, the most notable of which is Gentil mondina, a homage to Piedmont with its combination of PGI hazelnuts, self-produced rice water and Caluso wild cherries. One of the latest additions to the range is lavender blossom with local honey.
Also on sale are a dozen different semifreddos, and freshly prepared coupes, such as Regina delle Langhe and Oro verde di Sicilia. Thanks to a new soft ice cream machine, fiordilatte and (on a rotation basis) one fruit flavour are constantly available.
A second workshop in Favria produces baked cakes and a vast line of croissants, leavened for 12 hours and available with 14 different fillings, among which a number of vegan options.
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