The family-run gelateria – Vivoli Il Gelato – opens its first-ever location outside of Florence in early March in Macy’s Herald Square’s newest addition Stella 34 Trattoria in New York City.
Third-generation gelato-maker Silvana Vivoli will be at the helm of the New York store. Silvana’s grandfather, Raffaello, opened Vivoli in the 1930s serving daily made gelato. By the 1960’s it was a must-visit destination in Florence and had also established a reputation reaching far beyond the city walls.
Raffaello set the tone for the family’s gelato-making philosophy: a dedication to using only exceptional quality, fresh ingredients without additives or flavoring, allowing the pure flavor of each component to shine. The family’s craftsmanship has been passed down through generations and relies on an intrinsic knowledge of building flavors and textures. “My family's gelato heritage and respected recipes are the core of our success,” explains Silvana. “Each flavor catches you at the first bite and leaves you wanting more.”
At Vivoli New York, there will be a rotating list of nine gelati and three sorbetti, all made fresh daily. Many flavors will overlap with those from the original location, and Silvana will combine both local New York and authentic Italian ingredients for the menu. The gelati and sorbetti will be available in cups only, as they are traditionally enjoyed in the Florence shop. Additionally, they will be offered in quart and pint sizes to take home.
Two of the most popular gelati in the Vivoli repertoire will be on offer – Crema and Riso. The Crema gelato is decadent and rich – a classic combination of eggs, milk, and sugar. Using a higher ratio of egg yolks to whites, this gelato has a thick, custard-like quality and rich golden color. The Riso, made with Arborio rice, is an irresistible rice pudding churned into gelato.
Sorbetti will reflect the seasons, beginning with Ananas (pineapple), Pera (baked Bosc pear), and Mandarino (tangerine). In keeping with the Vivoli traditions, sorbetti are made purely with fruit, water, and sugar. Depending on the fruit, Silvana integrates the pulp, zest, or skin.
Vivoli is located on the sixth floor of Macy’s Flagship Herald Square store with sweeping views of the Empire State Building. A part of Stella 34 Trattoria, Vivoli will be located adjacent to the Cibi Ronda takeaway area where a range of scrumptious Italian foods will be offered to-go such as pastries, sandwiches, and prepared dishes. A dedicated elevator at the Broadway and 35th Street entrance will provide direct access to Vivoli.
Nick Valenti, CEO of Patina Restaurant Group, is a private partner in Vivoli New York. “I have enjoyed Vivoli gelati for over 25 years, and I am honored to be partnered with Silvana to bring these indulgent treats to New York,” states Mr. Valenti.
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