Are these two italian guys, Federico Grom & Guido Martinetti, the new Dolce & Gabbana of the ice-cream ? It must be special, the GROM ice-cream, which everyone who tasted it describes as the best ice-cream of the world. But what’s so special about this ice-cream? Grom opened its first shop in downtown Turin in May 2003, and it was an instant success: long lines in front of the shop and enthusiastic smiles encouraged the two founding partners to do even better. In 2005, they invested in a production workshop suitable to meet the demands of the other Grom shops that opened that same year. The goal was always the same: to offer the very best. The liquid mixtures are checked by a team of experts and then distributed 3 times a week, just like fresh milk, to each shop, where they are creamed.
The centralized production allows for compliance with strict productive standards, which would be impossible if delegated to the gelato maker of each single shop, and most importantly it allows the use of certain types of fruit only available at the respective consortia, and not at the wholesale fruit markets of each city.
And so they have the flavors that have made Grom famous throughout Italy and all over the world: the Sfusato lemon of Amalfi, the Tonda Gentile hazelnut of the Langhe, the Leonforte peach, the pistachios from Bronte, the Ribera strawberry and so on. Grom immediately caught the attention of the specialized and general press. In 2007, Grom opened its first shop abroad, in New York City (even the New York Times wrote a page about ), and lines of over 30 meters formed immediately.
The guys, purchased some land in Costigliole d’Asti (Italy) , and founded the farm Mura Mura, where old cultivated varieties of peaches, apricots, pears, strawberries and melons will be grown. The goal is once again to obtain the best fruit possible, cultivated according to the integrated production method, in compliance with the times dictated by nature and the environment. Grom is synonymous with gelato of the highest quality.
The idea is to apply a principle common to all the best restaurants in the world to the production of handmade gelato: the purchase of raw materials of absolute top quality. It was with this purpose in mind that, at the end of 2002, Guido Martinetti and Federico Grom set out to search for, from the Langhe to Sicily, the best that agricultural Italy – and not only that – could offer.
The standards are strict: only fresh and in-season fruit, coming from the best consortia in Italy, no colorings or additives that are not natural, Lurisia mountain water used as a base for sherbets and high-quality whole milk for the creams, organic eggs and selections of the best cocoas and coffees from central America. Grom interprets gelato by following the tradition of Italian gelato makers, where fresh milk, egg yolk, white cane sugar and the best raw materials such as pistachios, hazelnuts, vanilla and many others play a leading role.
A moderate use of cream allows our ice cream to always have a low fat content, likewise with the quantity of sugar used, in order to avoid cloying and non-refreshing gelato. As a result, Grom’s gelato is very suited to those who want to eat gelato low in fat (8-10%) and sugar (15-18%) but rich in precious raw materials and proteins, easy to digest and with a full and intense flavor.
Gelato made in this way, using only carob flour as a very noble thickening agent, requires a longer and more difficult processing by our operators at the counter: you will forgive us if you find yourself waiting a couple of minutes more for your gelato, as you will be sure to enjoy a product made according to a very natural and rigorous process.” So what remains is to taste it and enjoy … For more information we invite you to follow the link bellow.