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From Italy to Barcelona
We are Matteo, Marco and Francesco, three friends who share a big passion for gelato, as we call it in our native Italy. We spent our childhood in San Remo, a sleepy seaside town, and from there we brought Italian’s ice cream quality to Barcelona.
Since then, our team has grown with people from different countries around the world who have contributed their cultures and values to our project. But “Paral·lelo family” is much more than that, it consists of our local suppliers, friends and professionals too, who help us to develop and improve our work every day. With all this, what we want is to offer you what we do best: 100% artisanal ice cream.
Il gelato contemporáneo
GELATO’S MANIFESTO
According to the Italian philosopher Giorgio Agamben, “contemporariness is a singular relationship with one’s time, which adheres to it and, at the same time, keeps a distance from it”. It is “being in both places at the same time”.
And what characterizes and represents our work philosophy is, as a matter of fact, this ambivalence, this double look of respect and devotion towards artisanal ice cream world, but also of desire for revolution, desire to change the status quo, to take, ultimately, a step further.
Paral•lelo, contemporary gelato.
ALWAYS SOMETHING NEW
We make seasonal ice creams, taking advantage of fruits and vegetables that are at their best. Whenever you come, you will always find new flavours.
ZERO KILOMETER
We use Km.0 ingredients to promote local economy and reduce CO2 emissions by avoiding unnecessary transport.
LOCAL SUPPLIERS
Our milk, cream and yogurts come from local farms, all of them fresh in order to obtain a high-quality base for our ice cream.
``FROM HERE``
The nuts we use for our ice cream also come from small producers of different areas of Catalonia.
WE ARE BIO
We prioritize organic products and also those with Catalonia Slow Food stamp, such as Malvasía liquor or El Prat artichokes.
THE BEST QUALITY
We use products of the highest quality, grown according to high-level standards. We search for the best raw materials to obtain the best ice cream.
