Ciao Bella Gelato

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Ciao Bella, New York’s original authentic gelato purveyor, has been dedicated to creating the finest gelati and sorbetti for the country’s most discriminating taste buds for over twenty four years. Ciao Bella began as a tiny storefront kitchen in New York’s Little Italy, quickly becoming one of the city’s favorites with its delicious artisanal products. The company was built using the same traditional recipes from Turin that it uses today, for both classic and contemporary flavors of ultra-premium gelati and sorbetti.

As the demand for gourmet ice cream and gelato keeps growing, Ciao Bella continues to lead the growing trend. Ciao Bella uses only top-quality ingredients, sourced from around the globe, such as Valrhona French chocolate, Sicilian blood oranges, raspberries from Oregon, and Nielsen- Massey vanilla from Tahiti and Hawaii. CEO F.W. Pearce and President Charlie Apt built the company’s reputation by selling to New York’s finest restaurants, hotels and caterers. Ciao Bella focuses on these same clients today. From custom-designing flavors for chefs across the country to satisfying ice cream aficionados with their favorite treat both in restaurants and in pints from the supermarket specialty case.

Thanks to the unflinching commitment to quality by Executive Chef Danilo Zecchin (Ze-keen), Ciao Bella was recently named one of the top brands on the verge by BRANDWEEK and is quickly becoming one of the nation’s most watched frozen desserts. Ciao Bella has also been named best gelato and best sorbetto by Real Simple Magazine.

Ciao Bella is the most awarded purveyor of artisanal gelato and sorbetto - this year’s awards bring the gourmet frozen dessert company’s tally up to an unprecedented fourteen first-place sofitm NASFT awards. Ciao Bella has now grown to include six gelato bar locations in California and New York and is also available at fine retail stores nationwide - both in pints and gelato bars.