Dedicated to producing the very finest ice cream and sorbet,
il laboratorio del gelato opened in August 2002 on Orchard Street in Lower Manhattan.
Several years later, we moved our retail cafe to a larger space at 188 Ludlow Street (corner of East Houston St) offering an expansive window into an open kitchen, where our frozen desserts are hand-made in small batches, ensuring the highest quality. We source the world over for flavors of purity and excellence, when possible sourcing locally and organically.
In late 2017, we are opening our second retail location, at 56 University Place (corner of 10th Street) in the middle of bustling Greenwich Village.
With a growing list of 300 flavors, il laboratorio del gelato was born with the idea, as our name suggests, of being a custom "lab", where chefs and caterers are encouraged and welcomed to work with us to develop unique flavors for their individual menus.
To our wholesale clients, we offer delivery six days a week, free of charge, and a unique freezer program. Please feel free to call to request samples, to discuss our products, or to arrange a tasting in our shop.
a message from the owner
My passion for ice cream was first sparked at my grandparents' James and Antoinette Ceriale?s ice cream store in Westchester County. At 19, that passion erupted during a visit to Italy when I encountered gelato. Returning home, I postponed school, obsessed with bringing the unique Italian method to NYC. The result ? the Ciao Bella Gelato Company ? which I opened in SOHO, New York, supplying finer restaurants with my Italian-inspired ice creams and sorbets. Five years later, in 1989, I sold the company, recipes and all, to resume my education.
I didn't stay away from ice cream from long. Dedicated to producing the very finest ice cream and sorbet, I opened il laboratorio del gelato in Manhattan's historic Lower East Side. My aim: to bring to the world's finest city the world's finest ice cream. Conceived as a custom kitchen for discerning chefs "the Lab", offers a fresh, unique spin on the Italian method of artisanal ice cream making. Our small retail cafe offers an expansive window into an open kitchen, where our frozen desserts are hand-made in small batches, ensuring the highest quality. We source the world over for flavors of purity and excellence, when possible sourcing locally and organically. Enjoy!
~ Jon Snyder
For more on Jon Snyder, follow links below.
il laboratorio del gelato and its principals are not affiliated in any way with Ciao Bella Gelato Co., Inc. and have not had any such affiliation since 1989 when the business, together with its recipes and production methods, was sold to its present owners.