Granucci Gelato

In 1929, Luigi and Anna Granucci, like thousands of other Italians, left for the Netherlands in search of a better life. They settled in Tilburg, where they crafted plaster devotional figurines. By the 1930s, Luigi had opened his own gelateria, with relatives from Italy joining him in the growing ice cream trade.

At Granucci, everything revolves around family. When Edi Granucci was twelve, he learned the art of gelato-making from his parents, Luigi and Anna. Today, the daughters Gioia and Didi, the third generation, are at the helm. Despite the company’s growth, the original recipes of grandfather Luigi remain at its heart.

With award-winning ice cream, everything revolves around flavour and texture. Granucci builds on more than 85 years of experience in artisanal ice cream and works only with natural ingredients. The pistachio ice cream is made with real pistachios, and the strawberry ice cream with real strawberries.

In the gelateria, you can taste that tradition in every scoop. Don’t miss the hazelnut gelato: with it, Edi Granucci won the Coppa d’Oro, the world championship for gelato makers, in 1996.

The Granucci family business is a special place. You can see the family values in the way everyone treats each other. Here, lunch means sitting down together at the table and enjoying a warm Italian meal. Even on busy days, the table is set and Edi Granucci cooks: spaghetti aglio olio, pasta bolognese, or one of his other specialities.

In the canteen, the smell of the food fills the room. Drinks are poured, and people come in from the production area and gather around the table.

What begins in the canteen can be tasted again in the ice cream parlour in Fenix, where there is room for the flavours and stories of Gelati Granucci.