The Montgrí bears witness to the history of this family-owned business, considered one of the greatest shrines dedicated to ice cream in the world. Their best ingredient has always been a commitment to tradition, artisanry, and creativity.
To make good ice cream you need good natural ingredients, a good technique, and a good preparation process. However, to make the best ice cream you need the best natural ingredients, the best technique, and the best preparation process. That's the philosophy of Angelo Corvitto, a Sicilian who arrived in the Empordà a few decades ago and ran a historic inn with his wife in Torroella de Montgrí. He discovered his calling when preparing deserts: making ice cream. In 1985 he opened a workroom where his passion for these sumptuous scoops has only grown. Corvitto's professional legacy is recognized worldwide: in 2004 he received the award for the best Spanish culinary publication for his book The secrets of ice cream. Ice cream without secrets. In 2006, he was named World’s Best Gelato Master in the event's inaugural year. The best reward of all is having his son Hervé on the team as they seek and find excellence together.
A catalogue with more than 300 flavors
At Gelats Angelo, creativity and a desire for innovation go hand in hand with culinary avant-garde and customer requests. They have state-of-the-art facilities and machinery ready to take on any challenge. In short, it translates into a sweet and savory catalogue that is refreshing, imaginative, surprising, and so extensive that you could taste a new flavor every day of the year and never repeat one.
This can’t miss journey through the imaginative catalogue includes the creams, produced with top notch ingredients, that blend body and a unique, thick texture: 70% chocolate, mascarpone with figs, cinnamon, ratafia liqueur with nuts.
The sorbets stand out for their intensity and for always maintaining such a soft, delectable texture: mango with raspberry coulis, Montgrí honey, tangerine, mojito, tomato and olive oil, mustard, whisky with vanilla, and more.
The gourmet gelatos they craft end up becoming the star of any dish: artichoke ice cream, grilled asparagus ice cream, shrimp ice cream, panettone ice cream, and cheesecake ice cream to name just a few. They are not impossible flavors, they are Gelats Angelo.
The store and museum: a place to meet with customers
Whether you live in the Empordà or are just passing through, it is worth paying a visit to the shop and museum. The site is located near the Ullà workroom and pays homage to gelato master Angelo Corvitto and his team of authentic alchemists. You can find the awards and books mentioned here and, naturally, a great selection of ice cream and samples that they have prepared for the restaurant sector the very same day. The ice creams are all waiting for you there to be purchased, cracked open, and scooped out, reproducing the suggestive gesture on the Gelats Angelo logo. Enjoy!
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