Our Team

Vittoria

Founder, Gelato & Pastry Chef

Gelato Giusto was born from a simple question: what should a truly great gelato be like? The answer came over time, through years of study, research and work with some of the greatest names in pastry and chocolate. Founder Vittoria Bortolazzo trained at the Le Cordon Bleu Academy in London, then worked with Scottish maître chocolatier William Curley, at the historic Ladurée patisserie in Paris and at the Valrhona chocolate school. Different experiences, united by the same attention to ingredient quality and technical precision. From these experiences came the idea of Gelato Giusto: an artisan gelato that puts ingredients at the center: seasonal fruit, selected nuts, single-origin chocolates, fine teas, spices and aromatic herbs. Each flavor is developed in the workshop through careful work on recipes, sugar balance and gelato structure, to achieve naturally creamy textures. The goal is not to impress with special effects, but to convey the character of the ingredients. Gelato Giusto is located in Milan, at via San Gregorio 17, steps from Porta Venezia. Here gelato is produced every day in small batches and stored in traditional pozzetti, which help maintain quality and structure. Alongside the great classics of Italian gelato, the workshop offers seasonal flavors and original creations inspired by teas, botanicals and ingredients from different gastronomic traditions. For Gelato Giusto, gelato is not just a dessert. It is a way to explore ingredients, aromas and traditions. A balance between artisan technique, gastronomic research and creativity. A gelato made for those who truly love flavor.