Coletta Gelato Opens in SoMa

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When a world-traveling Swede and a Nicaraguan-Italian decide to make gelato in San Francisco, the result is remarkably smooth. Monday, January 23, Antonio Massimo and Henri Waltenspühl opened the doors of Coletta Gelato, a SoMa gelato shop that blends Old World technique with fresh new flavors, like Maldon Salt &
 Black Pepper, Amaretto Orange Zest […]

Authentic Italian Gelato Shop With Californian Flair Now Scooping in SoMa

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As of today, San Francisco has a true Italian gelato shop in its midst. Founders Antonio Massimini and Henri Waltenspühl both attended Bologna’s Carpigiani Gelato University with the goal of opening Coletta Gelato. Now that goal is a reality, and Coletta opens with very traditional gelato techniques, but uniquely Californian flavors. Coletta Gelato Coletta Gelato/Instagram […]

‘Coletta Gelato’ Debuts With Italian Technique, Creative Flavors In SoMa

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Get excited, gelato fans: Coletta Gelato is officially open for business. Founders Antonio Massimini and Henri Waltenspühl are serving up both traditional and unusual flavors, which “meld Italian tradition with a Californian sensibility and playfulness,” according to a press release. Flavors like Almost Chai, Pistachio with Maldon Sea Salt, Irish Coffee, Coco Banana Rum, Mint […]

Coletta Gelato Now Scooping in SoMa

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Coletta is now scooping delicious creamy gelato in SoMa. Started by two friends who attended Carpigiani Gelato University in Bologna, the heart of Coletta is in its on-site gelato lab where they make and pasteurize their own gelato base (most ice cream shops or gelato shops purchase their base from elsewhere). Expect approachable flavors such […]

Openings: The Halal Guys, Homegrown, Coletta Gelato, Kinjo, More

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Gelato lovers will want to check out the new ~COLETTA~ that just opened in SoMa. The founders—Venezuelan-born Antonio Massimini and Swiss native Henri Waltenspühl—attended Bologna’s Carpigiani Gelato University (I’d like an MA from there) and are taking things to the next level by making and pasteurizing their own gelato base in a state-of-the-art “clean room.” […]