Francesca and Marco Silvestrini are Italian immigrants (Francesca’s fiancé Leo is also involved in the business; he’s another Italian native) who were dismayed that they couldn’t find great gelato in the states. One hot summer in Columbus, Ohio, Francesca quit her doctoral program and bee-lined it for Bologna to attend the Carpigiani Gelato University, which is, in fact, a real place and every bit as wonderful as it sounds. Francesca makes authentic, Italian-style gelato using the mantecazione vertical batch method, which contributes to its creamy texture. While she does the basics like chocolate and stracciatella really well, there are some great Texas-inspired flavors like peach and sweet potato on the menu too.

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