From Catania
to the Brighton seafront.
Marco grew up in a gelateria in Catania, watching his grandfather hand-churn lemon sorbet from fruit picked off the trees behind the shop. He trained at Carpigiani Gelato University in Bologna and worked summers in Taormina before he ever saw the English Channel.
We opened Gelato Vero on the seafront in 2018. A glass front, a marble counter, a Carpigiani batch freezer running from 6am, and an espresso machine for the locals who pop in before the tourists arrive.
The almond paste comes from Bronte. The hazelnuts from Piedmont. The cream is local — Sussex dairy. Everything else we make in the back, every morning, in small batches. When it's gone, it's gone — that's how you keep it fresh.
In 2024 BBC Travel called us “the best gelato in the UK”. We've been trying to live up to it ever since.
