Crafting real gelato is not about following fixed formulas — it’s about mastering balance.

 

At Django, we work exclusively with raw, non-industrial ingredients. That means every day is different: the fat content in milk shifts, the sugar levels in fruit vary, and even two strawberries from the same bush are never identical.We adjust our recipes daily to reflect nature’s subtle changes.

No batch is ever the same — and that’s exactly the point.The artistry lies in understanding these natural variations and recalibrating the recipe in real time to ensure perfect texture, structure, and taste.

Our gelato is made fresh daily in our open kitchen, with real ingredients and no preservatives.

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Because we avoid artificial stabilizers and industrial additives, our gelato:

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• Can only be served for one day once exposed to oxygen

• Cannot be stored in a home freezer as low temperatures ruin its texture and body.

 

It’s meant to be enjoyed fresh, the same day it was made, just as nature intended.With a small ingredient inventory and a large repertoire of refined techniques, we treat gelato as a living craft — one that demands precision, intuition, and deep respect for the raw material.

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We use a short, pure list of ingredients:

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• Fresh organic milk

• Organic eggs

• Real organic fruit (never purées or pastes)

• Premium organic chocolate (no lecithin)

• Whole sustainable nuts

• Raw Honey

• Cane sugar

 

We do not use heavy cream — Greece is a warm country, and we craft light gelato perfect for our climate.

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We also strictly don’t use:

• Carob gum. Any gums

• Milk powder

• Dextrose

• Glucose syrup

• Corn syrup

• Maltodextrin

• Colours