Melting passion with community

Spatolata is a food lab that melts the passion for artisan gelato with the desire to create a community of people with and without disabilities devoted to the production and sale of fresh Italian gelato.


Our Gelato

Made fresh in our lab everyday, our gelato uses ingredients which are natural, healthy, seasonal, sourced from local farms in surrounding areas, and never with premixed packets or preservatives.

We use the “direct method” of gelato production: all ingredients are individually measured, ensuring a unique and distinct taste for each flavor. Our recipes are dynamic and evolve in time, alternating traditional flavors and creative interpretations.

We also offer gluten-free and lactose-free flavors for clients with allergies and intolerances.

Taste and see for yourself!

Our Story

We are Nicole and Filippo. We met in 2018 on the shore of sunny Huntington Beach, California while participating in an adapting surfing event (Life Rolls On); Nicole as a volunteer, and Filippo as an adaptive athlete. Fate brought us together, and we haven’t separated since.

Besides surfing and volunteering, we immediately bonded over our shared passion for gelato. The idea was born to create a community of people, with and without disabilities, directly involved in the production and sale of artisanal gelato.

With a desire for a new adventure, in 2022 we moved to Italy, the birthplace of modern gelato. After studying the secrets of the gelato world, and with many taste-tests with friends and family, we perfected our own technique that we use to make each flavor offered in our gelateria.

The Project

Spatolata is a non-profit social business where people with disabilities play a key role in the production and sale of high-quality, artisan gelato.

In our lives we have been fortunate to meet people who have vouched for us and pushed us to follow our dreams, no matter the circumstances. We want to offer the same opportunities to others, sharing our passion with those who are willing to accept a new challenge in the gelato world.

We don’t see a disability as an obstacle, instead it strengthens and allows growth in skills and qualities that may just require a space to showcase them. Our lab serves as an opportunity for anyone to openly express themself by setting and accomplishing meaningful goals while having fun and working hard.

Partner with us, or join the team today! Email us at


Offered in rotation:

Milk Based Gelato Flavors

  • Basil Fiordilatte
    with fresh milk infused with basil leaves
  • Bread, Butter and Jam
    with whole bread, butter and mixed berry jam
  • Buontalenti Cream
    with egg yolk and locally sourced wildflower honey
  • Chai Tea Latte
    with fresh milk, black tea, cinnamon, cloves, cardamom and ginger
  • Cheesecake
    with fresh ricotta from Azienda Agricola L’Antica Ghiacciaia (RE), raspberry swirl, and gluten-free hazelnut crumble
  • Chocolate
    with single-origin Venezuelan chocolate (Domori)
  • Cookies N’ Cream
    cream gelato with homemade chocolate chip cookies
  • Cream
    with fresh egg yolk and Bourbon vanilla
  • Filling
    with pumpkin and “amaretti” cookies
  • Fiordilatte
    with fresh milk from Fattoria Monte di Bebbio (RE)
  • Gianduia
    with cocoa and hazelnut “Tonda Gentile” paste
  • Giovanna
    whipped cream mousse with crumbled almonds, a classic flavor from Reggio Emilia
  • Hazelnut
    hazelnut variety “Tonda Gentile Trilobata”
  • Mascarpone and Figs
    with mascarpone cheese and caramelized figs
  • Mascarpone and Nutella
    with mascarpone cheese and Nutella chunks
  • Matchamisù
    tiramisù with ladyfingers dipped in Matcha tea
  • Mint Fiordilatte
    with fresh milk infused with mint leaves
  • Moka
    Nicaraguan coffee made with a moka machine
  • Panettone
    with panettone crumbles
  • Pistachio
    pistachio from Stigliano
  • Pumpkin Spice Latte
    coffee blended with spices and pumpkin puree
  • Ricotta Cheese, Honey and Walnuts
    with fresh ricotta from Azienda Agricola L’Antica Ghiacciaia (RE), locally sourced wildflower honey and walnuts
  • Salted Caramel
    with homemade caramel and pink Himalayan salt
  • Spagnola
    cream gelato with sour black cherry
  • Spatolato
    chocolate with crushed pistachio from Stigliano
  • Stracciatella
    with fresh milk and chocolate shavings
  • Tiramisù
    with ladyfingers dipped in a bath of Arabica coffee and dusted with cocoa
  • Torta di Riso
    our frozen version of the traditional custard cake with rice from Reggio Emilia
  • White Chocolate Hazelnut
    white chocolate with crushed hazelnut
  • Yogurt
    with fresh yogurt from Fattoria Monte di Bebbio (RE)
  • Zabaione
    with Marsala Superiore by Cantine Florio

Vegan Gelato Flavors

  • Apple
    with fresh green apples “Granny Smith”
  • Apple & Cinnamon
    with fresh green apples “Granny Smith” and cinnamon
  • Apricot
    with fresh apricots
  • Apricot & Rosemary
    with fresh apricots and rosemary
  • Bacio
    with whole hazelnuts from Piedmont PGI
  • Cherry
    with fresh cherries from Vignola
  • Dark Chocolate
    with single-origin Venezuelan Cocoa Mass (Domori)
  • Dark Chocolate Raspberry
    with single-origin Venezuelan Cocoa Mass with a raspberry swirl
  • Grapefruit
    with fresh grapefruit juice
  • Hazelnut
    hazelnut variety “Tonda Gentile Trilobata”
  • Kiwi
    with fresh kiwis
  • Lemon
    with fresh lemon juice
  • Mandarin
    with fresh mandarines
  • Mango
    with fresh mangos
  • Melon
    with fresh melon “Mantovano IGP”
  • Orange
    with fresh oranges
  • Peach
    with fresh yellow peaches
  • Pear
    with fresh pear “Decana del Comizio”
  • Persimmon
    with fresh persimmons
  • Pineapple
    with fresh pineapple
  • Pistachio
    pistacchio from Stigliano
  • Strawberry
    with organic strawberries
  • Watermelon
    with fresh watermelon
  • – Nuts
  • – Vegan
  • – Eggs
  • – Gluten
Vogliamo Gelato!