Follow the ingredient
We begin with what is fragrant, ripe, and close enough to know. The recipe follows from there.
SOLA.Est. 1995
Est. 1995Our story · Since 1995
How Sola began,
and where we are going.
Sola was founded in Florence in 1995 on a simple conviction: gelato should taste first of where it came from, and only then of the person who made it.
How we work,
morning by morning.
Sola grew from summers spent watching fruit change week by week at Sant'Ambrogio market. What was perfect on Tuesday might be gone by Friday. That urgency became our menu.
We opened our doors not to make every flavor imaginable, but to make a few flavors faithfully. Every morning begins with tasting, roasting, steeping, and adjusting.
How we source
every ingredient.
Milk from one hillside dairy. Fruit from growers we know by name. Nuts roasted in our kitchen. The ingredient list stays short because the sourcing story is long.
We work with what the morning market gives us. When the harvest shifts, our menu shifts with it.
What guides our
daily work.
Make only enough
Small batches let us taste every stage and serve gelato while its texture is still alive.
Leave room for nature
Fruit varies. Milk changes. We adjust by hand instead of forcing every batch to match.