busy Grom in Florence
Guido Martinetti and Federico Grom set out in 2002 to produce the best gelato they could. They selected only fresh seasonal fruit, Lurisia mountain water for the sorbets, high quality whole milk and the best cocoa and coffee.
The first shop opened in Turin in May 2003 and long lines of people appeared each day to buy the gelato. They expanded in 2005 and invested in a centralised laboratory to allow strict control of production. In 2007 Grom opened the first shop outside Italy in New York, and the lines of expectant customers formed again. In the same year 8 hectares of land were purchased in Costigliole d’Asti to start their own farm, Mura Mura. Peaches, apricots, pear, figs, strawberries and melons were planted to provide the best fruit possible.
Plastic spoons and bags were replaced in 2009 with Materbi – a material derived from corn starch and vegetable oils that is completely biodegradable. All paper is Fsc certified paper, which encourages responsible forest management.
If all this doesn’t make you want to buy a Grom gelato, I will now list some of the flavours. I have personally tried all of these (in the name of research) and can vouch for the deliciousness of each.
Nocciola – hazelnut – from Piedmont, where the best nuts grow
Pistacchio – from Bronte, near Mt Etna or Syria
Caffe – coffee from Guatemala
Marron Glace – candied chestnuts – this is my favourite
Cioccolato Extranoir – dark chocolate from Sierra Nevada
I could go on, but I think it is cruel when I am so far from a Grom. I have visited Grom in Turin, Milan, Florence, Mantova and Bologna, but there are many more to discover.
Find Grom – you won’t be disappointed.
Jim waiting patiently for the Mantova Grom to open