Firenze Gelateria & Caffè

What we know

• Founder Parth Gupta travelled across Italy (Bologna, Milan, Venice, Rome, Florence) tasting and observing gelato technique before completing a seven-day masterclass at Carpigiani University in Bologna — a named, specific training credential, not a vague 'Italian-trained' claim
• Uses a sealed, airtight pozzetti display imported from Italy, described as 'one of the first of its kind in India,' with each batch churned and served visibly in front of guests — an explicit on-site production claim
• Ingredient provenance named specifically: Sicilian pistachios (Pistacchio Bronte), 55% dark Callebaut couverture and Belgian cocoa mass (Belgian Cioccolato), Indian espresso beans from Sakleshpur and Chikmagalur for the affogato
• 'Old Delhi's Fruit Cream,' a flavour the founder describes as inspired by his own childhood memory of Old Delhi's frozen fruit creams — a distinctive, city-specific flavour that ties the modern gelato scene back to the historic kulfi lanes
• Independently reviewed by two named food journalists within months of opening, both describing it as a step-change for Delhi's gelato scene rather than another chain outlet