Cuore di Gelato
If you've ever craved authentic Italian-style gelato, you'll love what's being crafted right here in the Bay of Plenty and the people now behind every scoop.
Cuore di Gelato was founded by Daniele Di Giandomenico, who grew up on Italy's Adriatic coast with a passion for the luscious frozen desserts of his hometown. After a career in IT and decades of making gelato at home for his family, he finally turned that lifelong passion into a business. Starting by importing specialist machinery from Italy, studying under a master gelatiere in his homeland, and building a range rooted in natural, high-quality ingredients: free-range eggs, local berries and avocados, no colourants, no preservatives. The beloved Cuore di Gelato cart became a fixture at markets, festivals and events across the region.
Now, the story has a new chapter.
In 2025 Daniele handed over the reins to two Italian friends; Federico and Stefano who share his deep commitment to the craft. Stefano is a professional chef originally from near Milan, where Italian culinary tradition runs deep. Federico is from Bologna, a city widely considered the food capital of Italy and where his own love affair with artisan gelato began. Both have been passionate food lovers long before taking on the business. Both were handpicked by Daniele, who was careful to select capable hands to continue on with the business he spent years building.
Daniele hasn't simply stepped away. He continues to mentor Federico and Stefano, sharing his knowledge and recipes to ensure that the quality and authenticity he established carries seamlessly into this new era.
The gelato cart still rolls out at markets and events across the region, and you can also find it at Bayfair Shopping Centre where they serve fresh gelato daily!
The same natural ingredients, the same techniques passed down from Italian maestri, the same care in every batch.
The spatula has passed. The passion hasn't. New energy, same commitment to natural, Italian, artisan gelato made the right way.
View their stockists here.