A few years ago Guido Martinetti and Federico Grom had a simple idea: they would apply to “gelato” the same Slow Food philosophy that the best Italian culinary experts have towards wine and food. Passion, patience, hard work, care and, above all, the best quality seasonal ingredients. The result is a healthy, balanced, delicate and tasty scoop of ice cream without additives. A mission based on quality that succeeded. The farm developed into a business empire that now includes more than 30 Grom shops in Italy plus branches in Paris, New York, Tokyo and Malibu.

Grom ice cream is sourced ethically; strawberries come from four Italian sites, vanilla from Madagascar, hazelnut paste from Piemonte, pistachio from Bronte, lemons from Amalfi, eggs from organic farmings, chocolates from Ecuador and Venezuela. Grom serves up the world’s “glocal” ice cream.

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