All natural gelato
It sounds pretty simple: apply the common principle of the world’s best restaurants to the production of gelato: the buying of the absolute highest-quality raw materials.
GROM has been doing just that since 2002 by rigorously researching the best products the agricultural world has to offer: only fresh fruit from the best consortium in Italy and from their own organic farm Mura Mura; no addition of artificial colorings, aromas, preservatives or emulsifiers.
This is how gelato “like it use to be made” was born: gelato with high-quality fresh milk and cage-free eggs; sorbets with 50% fruit, water from Sparea Springs and white cane sugar.
GROM prepares the liquid mixes for their gelato by themselves in Turin, which then gets distributed to the retail stores, respecting the “cold chain”, where they then get whipped freshly each day.
The centralisation of the first phase of production (the mixing of the ingredients) means that GROM maintins a constant, rigorous production process which allows them to acquire certain types of fruit available only from respective consortium, and not from typical city markets and vendors.
This process has resulted in the flavors popular both in Italy and around the world such as the ‘Siracusa Lemon PGI’, “Tonda Gentile” hazelnut, Guatemalan coffee, and “Apurimac” chocolate from del Perù.
What we are trying to say is, ‘get to GROM!’
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