Easter Upgrade from Gelupo

It’s Easter (happy Easter!) and the sun is shining so no better time than now to talk about Gelupo’s 3 new Eater Gelato flavours…

Gelupo, the luxury artisanal gelateria in Soho, has introduced three brand new seasonal flavours: ​Hot Cross Bun, Colomba and ​Pasticciotti ​to their already impressive line-up of delicious gelatos.

Gelupo’s ​Hot Cross Bun gelato combines the familiar sweetness from juicy sultanas, light citrus tones and vibrant cinnamon spice in perfect harmony, paying homage to the much loved Easter treat.

Taking inspiration from the traditional Italian Easter cake, the second in the seasonal trio of new flavours is ​Colomba. In Italy, the Colomba ​cake ​is a sure sign of Spring, and this new flavour combines sweet almond with zingy citrus peel to delight the palate.

Pasticciotti, a delicate Italian custard pastry and a staple sweet treat at Italian Easter celebrations has also been reimagined as a gelato. The ​Pasticciotti ​has a sweet, creamy flavour, delivering an indulgent, custard tart inspired gelato.

The new Easter gelato flavours ​Hot Cross Bun, Colomba and ​Pasticciotti ​are available at Gelupo this Easter from 1st April until 30th April. Gelupo,​ ​7 Archer Street, off Rupert Street, W1D 7AU.

Launched in June 2010, Gelupo is the second venture from chef Jacob Kenedy and Victor Hugo, also behind Bocca di Lupo, the award-winning Italian restaurant in Soho. A traditional Italian gelateria, delicatessen and espresso bar, Gelupo is located opposite Kenedy’s celebrated trattoria on Archer Street.

Italian gelato is made daily at Gelupo, with exceptional flavours that include Ricotta and Sour Cherry, Bonet (the Italian dessert of chocolate, espresso, rum, caramel and amaretti biscuits), and Fresh Mint Stracciatella alongside Italian classics like Espresso. See you there for a scoop or two…!

PS the lead picture is our personal favourite – Cuban tobacco & dark rum produced in collaboration with Michelin-starred chef Pierre Koffmann for Koffmann’s.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.