Back in Reggio Emi­lia, Alberto Malvestio’s great-uncle Dino sold gelato from a cart he pulled with his bicycle. Now, Mal­vestio has brought the family business to Berkeley, where he recently opened Almare Gelato Italiano. Using the rec­ipe Dino perfected during World War II, Malvestio is making smooth, dense gelato with local fruits, as well as nuts imported from Italy. But you don’t have to cross the bridge to try it—Malvestio’s pistachio gelato is on the menu at San Francisco’s Uva Enoteca, where chef-partner Ben Hetzel pairs it with basil whipped cream and crumbled housemade biscotti.

Better than gelato I have had in Italy.

This is the real stuff. Period.

A small business that does gelato right, tastes just like it does in Europe and keeps me coming back for more. Almost as good as being in Spain or Italy on a hot summer day, a must try.

I’ve had a lot of gelato as well as ice cream, and I can definitely say that this was some of the best I’ve ever had.  It was insanely creamy and smooth.

Almare is SUPER authentic!! Yes, it’s creamy. IT’S GELATO! HELLO?! Also, the flavors change regularly which is fairly expected since they make it everyday…

Ever since my husband and I returned from Italy, we’ve been searching the Bay Area for sorbet as creamy and pure in flavor as the sorbet we had in Rome. I’m happy to report that we’ve finally found it!

I love Almare Gelato which means “By the Sea”! The new couple is so nice & friendly.

I LOVED this gelato. It tasted “right”- the flavor, the texture, everything was what I expect gelato to be!