Il Team
Nicola Tagliaferri
Chief Financial Officer
Erik Morzenti
Commercial director
Massimo Tagliaferri
Production Manager
Il Team
Nicola Tagliaferri
Chief Financial Officer
Massimo Tagliaferri
Production Manager
Commercial director
Erik Morzenti
Nicola Tagliaferri
OUR ROOTS
First the milk. Then the gelato.
Our story begins on our farm. Before we make gelato, our work starts with the land, the hay and the daily care of our cows.
Gelateria Alpina della Dora was born from this experience and a desire to bring natural, nutritious artisan gelato to the market. We use only wholesome, carefully selected and checked ingredients, making the most of Hay Milk through a process that brings out its flavour.
FROM OUR FARM TO OUR GELATO SHOPS
Our roots, one spoonful at a time.
Our farming experience inspired us to turn our own milk into gelato. This journey led us to open gelato shops in Dorga, Selvino, Borno and Aprica: four places where we share our work and meet the people who choose our products every day.
Feedback from our customers guides our growth and helps us refine our recipes, flavours and new ideas.
Dorga (BG)
Selvino (BG)
Borno (BS)
Aprica (SO)
At the foot of the Presolana, our gelato brings a taste of our work to those who live in and visit these mountains.
A delicious break on the plateau, to share with those you love.
Our gelato in the heart of the Altopiano del Sole.
A moment of sweetness amidst the mountains of Aprica.
Our roots remain.
Our journey continues.
Today, we bring our experience to gelato tubs and individual semifreddo portions, sharing what we do beyond our gelato shops. The formats change, but our starting point remains the same: our Hay Milk and the care we take in turning it into gelato.