The first DaVinci Artisan Gelato openned in Mykonos Island in the Summer 2012 by a Team of F&B Experts.
The Idea is Simple : Produce In-House all the serving goods on Daily Basis based on Traditionnal Mediterranean recipes mixing old techniques withn the latest technology, using ony fresh ingredients without fat or preservatives.
The tradition of Italian gelato is ancient and has an importance recognized throughout the world. In spite of the challenges this heritage has evolved and been handed down through the centuries with continuity and persistence right up to our times. DaVinci’s gelato starts with passion, with the excellent Italian tradition to find and use and offer you only the best from the best ingredients.
Gelato is a traditional Italian cold sweet consisting of simple and genuine ingredients (milk, sugar, cream, fruits, etc.). The mixture of these ingredients undergoes a rapid freezing and simultaneous shaking that allows it to incorporate air and assume that solid, soft and inviting appearance that we all know from childhood. Good gelato is characterized by that balance of seasonality, fresh ingredients, the absence of additives, dyes, hydrogenated fats, etc, a low content of air and a very rich taste.
This year, DaVinci successfully opened 3 new shops, Kifisia, Plaka and Varkiza resort & welcomes new markets in which to introduce and develop the DaVinci’s Gelato concept.