The project reflects the almost obsessive search for raw materials made of the excellence of Italian gastronomy.

An important team work, planned and built during the quarantine period together with the sous-chef Christian Conidi, the pastry chef Elisa Fornasiero and the pastry chef of theAtelieReale Luca Zucchini.
«We have always made ice cream, explains chef Vivalda. «We lacked a more comprehensive approach, let's say: for this reason we refined by comparing ourselves with the master ice cream maker Palmiro Bruschi, we became passionate about" ancient "processing and we started a specific and very rigorous research of the raw material, to obtain a product at the height of our restaurant .

The production of ice cream is done in the classic Carpigiani: for creams, they use farmed eggs, fresh and powdered Piedmontese milk and fresh cream from the Latterie Inalpi centrifuge, from a certified Piedmontese chain.

For the preparation of sorbets, Sparea is used, the pure alpine spring mineral water that flows into the Pellice Valley, in the heart of the Cottian Alps, fresh fruit and sugar.

To close the circle of excellence, Vivalda found in Domori chocolate and Lavazza coffee the right partners for the production of Royal Gelato, whose further quality secret is the daily creaming (performed every afternoon for the following day) and the storage in glycol wells (type of thermoregulated carapina) which guarantee uniformity of temperature inside the refrigerated compartment thus ensuring perfect ice cream mixing.

Twelve flavors, six cream-based ice creams and six fruit sorbets, which are the result of multiple encounters with small Piedmontese and non-Piedmontese producers, capable of growing very small quantities of product or fruit, historical and very rare species. The tastes in this way will follow the seasonality and the proposals of the market. In fact chef Vivalda is keen to point out that "the selection of the raw material requires a certain timing, and there are no rules if not the choice based on the maturation. A bit like doing with Sauternes, a vendange par tri, or a harvest in successive stages, picking the grapes only if it has reached perfect ripeness. In some cases, to get the full taste, we have assembled different varieties of the same fruit: as for the strawberry, remaining in the wine metaphor, we have studied an assembly of strawberries, where each percentage of grapes chosen gives taste, color and aroma .

Royal Ice Cream it is also a physical place: on the external side of the Atelier, the Rose garden, a suggestive pergola created by the architect Peirone, with tables to which you can order, in addition to 12 flavors of ice cream, 3 special composition-cups in combination with as many spirits, raisin wines or Barolo Chinato.

The 6 flavors creams

Chuao Chocolate Ice Cream 75%
Pistachio ice cream from Bronte “Feudo di San Biagio®"Agrimontana
Ponda Piedmont Hazelnut Ice Cream Tonda Gentile delle Langhe Trilobata Agrimontana
Bourbon Vanilla Ice Cream from Madagascar
INALPI Fior di Panna ice cream
Kafa Lavazza coffee ice cream

The 6 sorbets

Terlizzi black Fiorone fig sorbet
Noli Lemon Sorbet
Peach sorbet Tobacco from Etna
Valleggia Apricot Sorbet
Strawberry Sorbet from Tortona, Mara dei Boschi and Valle Pesio
Pecetto Cherry Sorbet

Hours: from 4 to 11 pm, every day except Wednesday.
Service at the tables of the Rose Garden, with reservations required at the same number as the restaurant (tel. 0172 474132)