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house made, small batch gelato and sorbetto

Prima Strada’s Gelato and Sorbetto

Gelato and Sorbetto – Small batch, finest ingredients.

Every week, the Prima Strada Production Kitchen becomes a gelateria. We use traditional methods and the finest ingredients to create small batches of gelato and sorbetto. It’s so good, it reminds us of Italy and that makes us really proud.

We all have lists of our favourite flavours. You might recall the saying, “so many books, so little time.” This is how we feel about gelato and sorbetto! So many flavours, so little time (to make and eat them all!) My list of favourite flavours includes black liquorice, pistachio, pistachio almond and Torrone. I almost forgot sour cherry and rarely can resist chocolate!

With a small freezer, we stay to making the favourites: Chocolate, Fiore di latte (sweet cream) and Hazelnut. Our Mocha gelato is made with coffee from island favourite Drumroaster
We can’t resist making a holiday flavour too! Eggnog, Candy Cane, Pumpkin Pie have all been favourites.

What’s the difference between ice cream and gelato? Ice cream starts with a custard base (and eggs) while gelato uses more milk and no eggs.

What exactly is sorbetto? You might recognize it as sorbet. Sorbet or sorbetto contains no dairy. How does it get so creamy? Fruit and sugar are churned together while freezing.

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Cobble Hill 250.929.4655

Cook Street 250.590.8595

Fort Street 250.590.8599

info@primastrada.com

Media Jenn Pott

As a neighbourhood restaurant, we understand the importance of giving back. For inquiries, visit this page

Posta Prima Strada!

We would like to acknowledge Pizzeria Prima Strada is grateful to operate in the beautiful traditional unceded Coast Salish territories of the Lekwungen, Esquimalt and Cowichan people.

Posta Prima Strada!