Gayagelatolab@Berawa has arrived!

Gayagelatolab@Berawa has arrived!

We have recently opened the doors to our new store on the beautiful island of Bali!


Welcome to Gayagelatolab@Berawa!

Come and discover our authentic gelato made with the finest sustainable ingredients that support local producers. A naturally flavored gelato to be enjoyed at our gelateria! Gayagelatolab@Berawa is the newest addition in Bali and is located very close to the beautiful waterfront of Denpasar. The perfect spot to savor an Italian-made gelato while strolling along a magnificent beach!

A dreamy gelato experience.

You can find us at:
Jl. Pantai Berawa, Tibubeneng, Kec. Kuta Utara, Kabupaten Badung, Bali 80361

+62 (0) 819 97972557

Gaya Inside in Bulgaria with Radost

Gaya Inside in Bulgaria with Radost

Gaya Inside has initiated a fruitful collaboration with Harmonica Organic Foods a few months ago for an interesting project in Sofia, Bulgaria, featuring high-quality ice cream. The format is called Radost, and the driving forces behind it are Lubomir Nokov and Katarina Nikolic.

The connection was immediate because the philosophy of Gaya Gelato and their strong presence align seamlessly: sustainability and the pursuit of excellence are at the core of the commitment and passion of both activities.

This sustainability translates into high-quality, organic, or even more natural raw materials, ensuring top-quality ice cream and products. The project’s strength lies in the excellence of the milk used and the products that Harmonica Organic Foods, a leader in the gastronomic and sustainable world, supports Radost with.

In line with the activities and strategies of Gaya Gelato, local products that harmonize with our project have been added to the classic ice cream production, bringing customers closer to a product that, if of high quality, can be successfully integrated into any culture.

Gelato vs Ice-Cream

Gelato vs Ice-Cream

Gelato is universally loved, there’s no doubt about it. Whether it’s the creaminess, the temperature, the sweetness that is never (or rarely) excessive, or perhaps the enveloping sensation, something about it makes it irresistible. What is universally defined as gelato must be prepared by each gelato maker with their own skills and original recipes. While the fundamental recipes are often the same, even the slightest variations in ingredient quantities and quality can define the personality of a flavor. The possibilities are endless, ranging from the traditional milk, sugar, and cream (and sometimes eggs) of custards, which alone can create completely different gelato experiences, to a variety of more or less traditional ingredients like hazelnuts, pistachios, cocoa, and all kinds of fruits, and even original offerings like pumpkin, Parmesan, or burnt wheat.

On the other hand, when we talk about ice cream, we refer to what was defined as industrial gelato in Italy in the ’70s. We mention the ’70s because today the boundary is quite blurred. Beyond openly industrial ice creams, which have undoubtedly improved their average quality and must satisfy the general public while being economically accessible, and of course, maintain a consistently familiar taste and guarantee great tactile durability in both individual servings and tubs. Then there is the gray area of ice creams that are essentially industrial; we find them in supermarkets but they hint at a supposed artisanal touch that large-scale preparation methods cannot truly fulfill. Finally, there are ice creams that claim to be artisanal but use pre-made bases as their only ingredients.

How do you understand the differences? There’s no legislative standard, so it’s up to the personal integrity of the gelato maker or producer to declare the truth, and of course, it’s up to our taste buds to understand and distinguish a true artisanal gelato from a more or less elaborate one.

The only solution, therefore, is to exercise our palate by tasting artisanal gelato. We are confident that in no time, no one will have doubts anymore!

Sustainability and climate

Sustainability and climate

To the climate, nature, or the Earth, we matter little; it cares only about its own existence. All evolutions are aimed at creating a balance that is currently decidedly disharmonious. The primary cause is humans, who, with their existence, constantly alter the planet’s stability, at least since the intentional management of fire.

Undoubtedly, as sentient beings, we should facilitate the planet’s balance. Not only for the planet itself, but selfishly for the survival of our species. Apparently, as of today, this is challenging and sometimes seems impossible. On the flip side, each of us, with actions large or small, can contribute to improving the planet’s sustainability. Every individual, and even more so, large companies, can, through their choices, contribute to a renewed improvement, and as we know, unity is strength.

Sustainability is an integral part of Gaya’s philosophy. The key words that we constantly repeat are earth, heart, art, where love and passion stem from the protection and care for others and nature. We like to think that we are making a contribution, albeit small, to the balance of the planet.

We take small steps that range from sourcing local products for each Gaya location to being mindful of those that come from afar and that we cannot do without. We pay attention not only to production but also to distances and the journey they must undertake.

Each location has its own story. Cocoa and coffee thrive in Indonesia, while in Europe, we have to bring them from afar because they are integral to our daily lives, especially in the realm of gelato, and are indispensable ingredients. On the other hand, pistachios and almonds are not at home in tropical areas but are part of the Italian identity in artisanal gelato.

The specific climate is a determining factor. It’s obvious that if I try to cultivate dates in the Dolomites today, the results will be poor or non-existent. Naturally, native varieties yield the best results due to natural selection. However, this is true only up to a certain point. The climate is changing rapidly, and some crops are beginning to be unsuitable for cultivation in their places of origin. Consider exotic fruits like avocados, which can now thrive in the south of the Iberian Peninsula and southern Italy. It’s an inevitable adaptation. Looking around helps us understand the best path to pursue, without fearing changes that should be welcomed as a necessary evolution.

Extensive farming and intensive farming, let’s clarify

Extensive farming and intensive farming, let’s clarify

Extensive farming, as the definition suggests, refers to large estates where the minimum possible number of resources—human, technical, and chemical—are used because the economic return is achieved through the sheer size of the cultivated land. This is on a global level. Here, there is a bit of potential confusion, as commonly, when we hear the term “extensive agriculture,” most of us think of cultivation that meticulously preserves and cares for the land, associated with small, passionate producers who protect their territory and products.

Intensive farming is the exact opposite of both versions, involving the maximum possible exploitation of the land and its potential achieved at any cost through the use of chemicals and fertilizers in the highest possible doses, sometimes unfortunately exceeding them. The result is barren land and standardized products.

The best fruits and products result from the conjunction of many productive factors. The specific quality of the land in which they grow, the microclimate, pollution, and chemical agents, the varieties that can be local or far from their place of origin—all these factors contribute to the formation and development of raw materials.

Healthy and fertile land exists when proper resting periods are respected, crop rotations are implemented, ensuring the land receives a balanced supply of nutrients. As we know, some plants are avid for certain minerals and release others; variation means maintaining balance, which translates into aromas and flavors for the cultivated fruits.

For the gelato and products we offer, we always seek high-quality productions that consider biodiversity and the specificity of territories, crops, and local cultures. We look for products locally, and for those from afar that we cannot do without, we pay attention not only to production but also to distances and the journey they must undertake.