THE GELATO MAESTRO
If you’ve ever craved authentic Italian-style gelato, you’ll love the story behind this artisan ice cream maker crafting traditional treats right here in the Bay of Plenty.
Growing up on Italy’s Adriatic coast, Daniele Di Giandomenico adored the luscious iced desserts served throughout his home town. His gelato dreams were fueled by a schoolboy job in a beachfront ice cream shop – a gelateria – alongside Roseto’s train station. The journey back to those frozen treats of his youth has carried Daniele across several continents and over more than four decades.
”I wanted to do it much earlier,” the Pāpāmoa resident says of his decision to leave an information technology career and launch artisan Italian-style ice cream business Cuore di Gelato. “My passion has definitely been gelato making most of my life.”
However, life had other ideas for Daniele. He studied computer programming before moving to London, then following a Kiwi back to the Bay of Plenty. The couple had settled in Tauranga when their son was born with a brain injury and cerebral palsy, as a result of medical misadventure during birth. Two daughters followed and, while their dad continued to make gelato for the three children at home, it was clear Daniele needed to stick with his day job.
“Our son was in a wheelchair and had to take priority. But later, when the kids were older, my daughters were telling me I should be doing gelato. They said they were grown and it was time to do something for myself. It made me cry, hearing that from them.”
Daniele remarried in 2017 and his second wife, Jennifer, was equally insistent the time had come for gelato.
“She totally 100 percent supported me. She’s from England and she sold her property there to help me get the business over the line.”
After plenty of research, he ordered specialist machinery from Italy, along with an Italian-made vintage-style “Ferrari of gelato carts” designed to look like those pushed by vendors almost a century ago. In Auckland he honed his craft with the help of a Carpigiani Gelato University ambassador. And there were two trips to Italy, to study under the tutelage of local legends.
“I’m so lucky to call Francesco Dioletta my maestro, my mentor. He’s on another level from anything I’ve ever experienced.”
Daniele learned the importance of air – “it’s crucial, that’s what gives creaminess and softness while you’re churning” – and of using high quality, natural ingredients.
“From day one I made the conscious decision to make natural gelato. No colourants, no preservatives or powders. And of course the quality of dairy is so good here.”
Eggs are free range and the blueberries and avocados, raspberries and strawberries generally hail from local farms. All flavours are gluten free and he makes a dairy-free range, too.
The Cuore di Gelato cart is wheeled out at the region’s markets and festivals, as well as at private events such as weddings. Daniele’s kids Alessio, Ilaria and Lucia help out at busy events, as does Jennifer.
In March 2025, Daniele teamed up with his Italian friend Simone Saglia (The Trading Post) to host a lunch for the food-based Flavours of Plenty Festival. He is keen to see more food and cultural festivals in the region, as happens in his home town.
In Pāpāmoa, the Di Giandomenicos live just 200m from the beach.
“What we love is the really strong community spirit here. You feel it. It’s a bit like Italy, where you can go next door to borrow lemons or eggs. For me it’s not a surprise it was judged the nicest suburb in New Zealand.”
View their stockists here.