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I remember when I was about 10 years old; I peeked into the chef's kitchen of my favourite gelato shop for the first time. It was an eye-opening experience through which I discovered this magic world. I was fascinated, not only because of my love of gelato but more because of the marvellous pleasure I imagined the shop owner had in creating it. Now, 30 years later, with this same passion, here I am with my friend Paolo, in this amazing adventure which is Amorino. My favourite flavor: il Pistachio Sublime, ma quello vero!

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Luckily, traditional Italian gelato really does exist! Delicious, surprising, luscious and irresistible - I'm crazy about it!! Crazy to the point that I decided to pay homage to it through my own recipes. I'm still amazed by the variety as well as the subtlety of the flavors. My favourite flavor: Amarena Cherry, of course!

Created in 2002 by two childhood friends, Cristiano Sereni and Paolo Benassi, Amorino was born in the heart of Paris on Ile St Louis.

The two founders' passion is highlighted in their values : exacting standards of quality, consistency, pleasure and flavor, as well as the cosy atmosphere in their shops.

"Our objective is to make the highest quality gelato as naturally as possible with no artificial colours or flavorings"
-- Paolo Benassi

Very soon their success allowed them to open more stores in many prestigious locations. The crowds in front of their shops are very much a part of the summer scene in various capitals.

"Greatest satisfaction is allowing people to discover, through Amorino, the magic of authentic traditional Italian gelato... it's part of my home, my native culture"
-- Cristiano Sereni

The creation of each new flavor of gelato starts with the most rigorous selection of sourced ingredients, combined with the patience and skill of our highly trained chefs. We, at Amorino, are fully conscious of the requirements that are needed to make perfect gelato and we won't rush that delicate process. For each new recipe, we push ourselves to maximise the flavor and taste. How? By simply using organic and natural products, by sourcing our ingredients directly from reputable suppliers and by ensuring that we oversee every stage of the production process.

In 2005, Cristiano Sereni and Paolo Benassi were able to centralize their gelato production which allowed them to combine their valuable know-how with new techniques from the drawing board to actual production of each flavor. 

"We insist on keeping a close eye on the production of our gelato to thus be able to guarantee the highest standard of quality to all our customers. In order to achieve this consistency, our products arrive at each shop ready to be served, this avoids the risk of product alteration and we can guarantee that our customers will enjoy the same experience regardless of where they go to buy it"
-- Paolo Benassi
" Our gelato and sorbets are churned everyday in typical Italian fashion under the very watchful eyes of our chefs. Our recipes take into account the needed for the gelato to mature, to allow each flavor to develop to its full potential. We use only the freshest free range organic eggs and the highest grade whole milk. Absolutely no colouring agent or artificial flavors will be found in our gelato - this is one of Amorino's fundamental principles".
-- Cristiano Sereni
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