Since 2016 in via Domenichino
Tatino opened on 18 June 2016 in Grottaferrata, founded by brothers Luca and Matteo Di Furia. Ten years on, the lab is the same and the shops are two.
Two brothers and a simple idea
The idea was to make gelato the way it was made before ready mixes: fresh milk, real fruit, hazelnuts roasted on the day. In Grottaferrata in 2016 it looked like nothing, and it turned out to be the hardest thing.
The lab was born behind the counter, and it stayed there. From it came the chocolate, the holiday breads, the protein line for people who train and the low glycaemic one for people who must be careful.
In June 2026 Tatino turned ten, and in the autumn it opened a second shop in Frascati. The same gelato, another piazza.
The Castelli Romani
Grottaferrata sits between Rome and the volcanic lakes, half an hour from the centre. People in the hills go out in the evening, and gelato is how the walk ends.
The things we photograph
the counter, in the morning 
the first cone of summer 
Sunday in the lab
What does not change even with two shops
-
Raw materials before price
Bronte pistachio costs four times the common kind. We use it anyway, and the gelato costs what it must.
-
Today's gelato
It is churned every day and what is left does not return to the counter. It is a cost, and it is why you taste the difference.
-
The counter talks
Every flavour has a label with its ingredients, and whoever is at the counter knows what is inside. Questions are welcome.