Gaya Gelato: an endless passion  The making of gelato is a craft and a skill, but also a unique way of life. Gelato identifies Italians around the world. Have you ever wondered which of your five senses is the most developed?
Have you ever asked yourself whether taste or smell are enough to enjoy a dish?
And to buy or cook your victuals—from the Latin vivere, meaning to live—do you need to be able to taste it? To see it?
Have you ever tried to listen to the perfumed music of fresh-baked bread?

What do you think if we say that to the five known senses, we add a sixth: Passion!
Passion, a word that links together all the other senses, that wraps up and upsets, modifies and amplifies gestures and emotions. A word that to us means “quality.”
Passion

All you children who have ever gone to a pastry store, gelato parlour, bakery, or candy-shop window filled with the passion of discovery, please show your hand! How many of you have ever tried to help grand-mum with the cooking, mixing milk, sugar and eggs to prepare a favourite cake?
How many of you have been woken up by the scent of hot chocolate, or have had an afternoon snack in front of the TV with milk and a big cookie?
Yes, we’ve all done it, and together with these memories we grew up and in the process cultivated a passion for food. And although it may be true that indeed, we grew up...but inside...we are always those children who became so excited by those delicacies.
For us, destiny chose gelato!

This is our first passion: the Prince of Desserts, the one food that more than any other brings together adults and children, epicures and simple fans.
Two centuries ago, Brillat-Savarin wrote: “The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure.”
There is no better description of the pleasure in enjoying a good handmade gelato.


An Italian story [A world story]
It is not easy to attribute a historical origin to this food. Snow, fruit and honey mixtures were enjoyed at tables in ancient China, Arabia, and Rome, but the change into true ice cream occurred in the Renaissance. Caterina De ‘Medici loved entertaining her French court guests with delicious fruit ices and chocolate- or spice-based ice creams—treasures coming from the new continent of America.
From this point on, the history of handmade gelato rested primarily with Italy, bringing together tradition and innovation in ingredients and technology, enriching any great food and wine basket. It’s now a food loved around the world.


Gaya Gelato
Bali meets Italy. Art meets food. Handcraft meets quality.
Italian tradition and innovation in the magic Balinese context is what we are.
Our Handmade Gelato is produced with the best raw materials available in the market.
Milk and cream are our main allies in high-quality gelato production, together with organic fresh eggs, white-cane sugar, cocoa, raw chocolate, Italian hazelnuts and natural pistachio. In addition, we use the great local fruits of Bali, the exciting natural aromas of vanilla, cinnamon, cloves, nutmeg and coffee with its aromatic notes. With these ingredients, we are able to offer excellence.