Grom

Specialties

Grom is gelato of the highest quality.

The idea is to apply a principle that is common to all the best restaurants in the world to the production of artisanal ice cream: buying raw materials of absolute top quality.

It was for this purpose that at the end of 2002 Guido Martinetti and Federico Grom set off on their quest, from the Langhe to Sicily, for the best that agricultural Italy but not only, could offer.

The principles are very strict: only fresh fruit and when it is in season from the best consortia in Italy, no colouring or additives that are not natural, Lurisia mountain water as a base for sorbets and high quality full-​fat fresh milk for the creams; eggs from organic chickens and selections of the best cocoa and coffees from central America.

History

Established in 2003.

Grom opened its first shop in downtown Turin in May 2003, and it was an instant success: lines 15 – 20 meters long in front of the shop and enthusiastic smiles encouraged the two founding partners to do even better. In January 2005, they invested in a production workshop suitable to meet the demands of the other Grom shops that opened that same year. The goal is 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.

Meet the Manager

Emilia C.

Manager

Excited to share the Italian passion for Gelato with the great city of NY