Coletta is a new type of gelateria that looks to unite Italian tradition with American whimsy. More than a scoop, the gelato is exceedingly fresh and ultra smooth with imaginative flavors that meld Italy with the Bay. Despite growing up on separate sides of the globe, Coletta’s founders - Venezuelan-born Antonio Massimini and Swiss native Henri Waltenspühl - both have fond memories of eating gelato throughout their childhoods. The two met at the SDA Bocconi Management School in Milan where they recognized a shared enthusiasm for gelato. It was there that they decided to team up and turn passion into profession. They attended Bologna’s famed Carpigiani Gelato University and upon graduation set their sights on bringing true Italian gelato to the Bay Area. The heart of Coletta resides around the state-of-the-art gelato lab or “clean room.” Here, the duo pasteurizes their own gelato base, an extra step that ensures careful control over the final product’s flavor and texture . They source ingredients locally as much as possible, hand-craft their own infusions from spices and herbs, and serve the gelato at the optimal temperature (approximately 10-degrees warmer than ice cream). To Antonio and Henri, real gelato is “alive” because the peak texture and flavor are ephemeral and it is best eaten within three days, rather than stashed in a freezer for months.