A Gelato made the traditional way
When making ice cream, why not apply a principle of production that all the best restaurants in the world have in common? That is, to use only the finest quality, 100% natural ingredients. That was the plan conceived by the master ice cream makers Guido Martinetti and Federico Grom, and it has proven to be a spectacular success. Since 2003, when they launched their first gelateria in Turin, Grom have maintained the highest standards, making ice cream in the traditional way using fresh fruit from the best Italian consortia and their own organic farm, Mura Mura, along with top quality milk and free-range eggs. They don’t use artificial colouring and flavours, preservatives or emulsifiers. Their sorbets are 50% fruit, Sparea spring water and white cane sugar. And ‘basta’! Their original flavours ‘Siracusa Lemon’ and ‘Tonda Gentile hazelnut’ have a taste of la dolce vita and ensure that when you step into their new Parisian boutique you’ll melt with pleasure. JR.
GROM, 19 Rue Soufflot, Paris 5th
Open daily from 11:00 to 23:00 and on Friday and Saturday until midnight
Tel. 01 42 03 35 80 and www.grom.it