FAQ
How is your gelato so creamy?
High-quality ingredients and freshness! We make all our gelatos fresh each day in small 4 to 5 kilogram batches. We make more batches throughout the day to keep up with sales volume—this ensures that our customers are always getting the freshest product possible.
Is there a secret to RivaReno gelato?
Nope! Just very fresh, top-quality ingredients and time-tested recipes based on Emilia-Romagna gelato tradition.
Are your sorbets dairy free?
Yes! All of our sorbets are dairy free.
Do you make your sorbets with syrups or artificial flavourings?
No. We only use real fruit—no artificial flavourings, syrups or artificial colourants here!
Is your gelato gluten free?
Most of our flavours are gluten free, meaning there are always plenty of options for those following gluten-free diets. However, some flavours do contain gluten, such as those made with cake or biscuits. We advise customers with food allergies or restrictions to ask the shop staff to see the ingredient listings kept in every store, which contain detailed information about our products’ ingredients.
Which of your flavours have nuts?
Many of our flavours contain nuts or nut traces. We recommend that customers with food allergies and intolerances request to see our ingredient listings, available in every shop upon request. Should you have further questions about a flavour’s ingredients, we advise you to discuss them with the shop staff.
Do any of your flavours contain alcohol?
Yes, some do. Zabaione, Mascarpone and Torta Modenese are made with Marsala wine; Crema Mediterranea contains the sweet dessert wine Zibibbo. Cioccolato Extra-Fondente and Gianduia are made with a small amount of alcohol. Cioccolato all’Arancia, our orange-chocolate flavour, contains Grand Marnier liqeuer. To see which flavours contain alcohol, please request to view the ingredient listings in your local shop.
Do you have any soy-based flavours?
No, we have elected not to use soy in any of our products. We refer customers looking for vegan or dairy-free options to our selection of granite and sorbet.
Are any of your flavours sugar-free?
No. As we do not use artificial sweeteners in any of our products, we cannot offer sugar-free flavours.
What is Mango Heera?
The word ‘heera’ (or ‘hira’) originates in India and can be translated as ‘gem’ or ‘jewel’. Our Mango Heera flavour, made with only the best mangos, is the gelato version of a mango lassi!
Where does the name ‘RivaReno’ come from?
Since the idea for our business began in Bologna, we wanted to choose a name with a connection to the city. As Bologna is located near the Reno River, we decided to call ourselves ‘RivaReno’, which roughly translates to ‘shores of the Reno River’, in a nod to the city where it all began.
How are the gelato cakes made?
Each cake has a base of fine sponge cake, which we layer with freshly made gelato in the flavours of your choice.
Why is your gelato kept in covered containers instead of openly displayed?
We store all our gelato in special stainless-steel containers designed to maintain freshness, texture and flavour as well as hygiene. The containers ensure that the ideal level of humidity is maintained, allowing us to keep our gelato at the perfect consistency.
If I get your gelato in a takeaway container, how long can I keep it outside the freezer?
If you keep your gelato in the Styrofoam takeaway box we provide you with, it will last for approximately 45 minutes outside of the freezer.
For travel over longer distances, ask your local store staff about blast refrigeration options. Blast-frozen gelato can last for several hours without refrigeration. As this needs to be arranged in advance, please contact the store staff ahead of time.
How do I serve your takeaway gelato?
Our recommendation: remove the gelato from the freezer and allow it to rest at room temperature with the lid off for at least 15 minutes prior to serving it. This softens it slightly, ensuring it has the right consistency and texture when served.
Why isn’t the mint flavour of granita green?
At RivaReno, we are committed to keeping our products free of artificial colouring agents. Since our mint granita is made with essential oil of mint, which is naturally colourless, it is not green.
Why is there a separate charge for Gianduia with the Alice flavour in takeaway orders?
As a high-quality chocolate-hazelnut product, RivaReno’s Gianduia is expensive to make. When we serve Alice in our stores, we are able to drizzle it with a small amount of Gianduia. However, takeaway orders come with about 80 grams of Gianduia in a small container on the side. Why? Combining liquid Gianduia with cold gelato would solidify it, causing it to lose its creamy texture.
What are mono and diglycerides, hydrogenated fats, propanediol and propylene glycol? Why is it important that you never use these ingredients?
At RivaReno, we are proud to keep our gelato as natural as possible. The above ingredients, which are not natural in origin, are frequently added to food products. They have various uses; for example, when they are added to gelato, they allow it to remain unrefrigerated longer without melting and create the appearance of larger portion sizes by making the gelato airier. We choose to skip the tricks and gimmicks, instead opting for top-quality, pricier, natural ingredients.
Why can’t I find some flavours during the week?
In the winter, when we have lower sales volume, we are sometimes only able to offer certain flavours on weekends, when sales are higher.
What’s so special about Alpine milk from Cuneo?
We are proud to say that all of our gelatos are made with fresh Alpine milk from the Cuneo area of Piedmont in northern Italy. Cuneo milk has long been known for its unique taste and quality. The region’s colder climate and the cows’ special Alpine diets mean that milk from cows raised in Cuneo has higher levels of milk protein. More milk protein keeps the gelato firmer, allowing us to avoid chemicals like propanediol, propylene glycol and mono and diglycerides, which other gelato producers sometimes use to help gelato set.