WELCOME, BEN TROVATI!
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We are Lois and Carlo, and our journey began with a desire to share our love of granita, the semi-frozen treat Carlo grew up eating during summers spent in his family's hometown in Southern Italy. Our pursuit led us to Bologna, where we attended Carpigiani Gelato University (yes, there is such a thing!) to study the science and art of making granita and gelato. Granita is our specialty, but we invite you to try all our gelato and granita offerings. Ci vediamo da Futura!
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Photography: Gabriel Li
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GRANITA: NOT SHAVED ICE
Fruit, water, and organic cane sugar. These are the three simple ingredients that go into the granita we make at Futura, and that simplicity is based on a proud tradition that stretches back centuries.
It all started during the Arab presence in Sicily, when the snows of Mount Etna were preserved and flavoured with fruit syrups, flowers, or honey to make sherbet. Over time, and with the development of the pozzetto — a small wooden cylinder equipped with a crank — the Arabs' sherbet became Sicilian granita. At Futura, we’re excited to continue that tradition of using only natural ingredients to make granita with the freshest seasonal fruit our local producers have to offer. |
GELATO MADE SIMPLY
Little can compare to the unique, complex qualities of gelato, to say nothing of the happiness and joy it can inspire. What else could be both rich and light, cold yet warm on the palate, and simultaneously dense and airy?
At Futura, we honour that essence of great gelato by crafting the most natural gelato possible; from the organic milk base to the infusions, we make everything in-house, with no shortcuts or preservatives. As in the Italian tradition, we offer milk-based gelato and water-based sorbetto. We also offer a rotation of vegan-friendly flavours, made with water or cashew base. |