Carl Petrini’s Slow Food philosophy “envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it, and good for the planet.” It is this philosophy that inspired Guido Martinetti and Federico Grom to embark on a mission to bring back the age-old Italian tradition of making fresh and authentic gelato to the modern world. In 2003, they opened the first Grom gelateria in the center of their hometown of Turin, Italy. No artificial dyes or aromas — just pure, unadulterated gelato. It was a complete success that eventually led to Grom’s expansion around Italy and the world, including major cities such as New York, Paris, Shanghai, Jakarta, and Prague’s Wenceslas Square.
Simplicity is the key to the rich and flavorful gelato Grom has become famous for. Based on the long-standing traditions of Italian gelaterias, Grom produces gelato using high-quality milk, free-range eggs, white cane sugar, and carefully selected ingredients from Italy and other parts of the world. They use carob to thicken the gelato, a gluten-free, low-sugar alternative to cocoa powder known for its health benefits and ecological sustainability.
“We want to make gelato like it used to be, because, as in the old days, ours is made without the use of flavors, dyes, preservatives, or emulsifiers,” the founders said about their brand philosophy. “The flavors and colors of our gelato therefore come only from seasonally available raw materials, which in turn are grown or produced by our suppliers without the use of chemical additives.”
In 2005, Martinetti and Grom invested in a production laboratory outside of Turin where they bring the raw materials they find around the world to be mixed into a liquid. These fruit and cream mixtures are then delivered to Grom’s gelateria locations around the world, where the actual production of the gelato takes place. This process guarantees consistently high-quality gelato at any of Grom’s worldwide locations. In addition to their laboratory, the friends own an organic farm, Mura Mura, in the Monferrato region of Italy. Here they grow peaches, apricots, pears, and figs; they also experiment with more than 100 varieties of fruit trees, strawberries, and melons in order to discover the best fruits for gelato, while still respecting the cycles of nature and the environment.
But of course, as with any gastronomical endeavor, taste is what really matters. And Grom does not disappoint. Offering classic gelato flavors like coffee (made with coffee beans grown on untouched Guatemalan mountains at 1,500 to 2,000 meters), pistachio (using the Perfect Green and Mawardi varieties from the pistachio’s homeland in the Middle East), and chocolate (with cocoa beans grown in Arriba Mocache in Ecuador), Grom is sure to satisfy every customer’s craving. Beyond the classics, more inventive flavors can also be found. “Cream of Grom” combines Martinetti’s passion for the highest quality of ingredients with Grom’s weakness for more tempting delights, resulting in a gelato that brings together pastry cream, Venezuelan chocolate, and meliga Grom cookies.
While gelato is their primary passion, Grom also sells a variety of other delectable treats, including gluten-free cookies made with pistachios, hazelnuts, and chocolate, frozen fruit sorbets, semi-sweet crushed ice that’s a perfect way to beat the summer heat, and frappes made from your favorite gelato or sorbet. Grom gelato can even be enjoyed at home or given to loved ones as a gift in the form of 460 ml pints that can be purchased either at the gelateria or online through Dame Jidlo, kosik.cz, or rohlik.cz.
By Caroline Corrigan
Václavské náměstí 55,
10.30 AM - 11 PM
+420 771 141 227
+420 771 141 227