Badiani 1932 - Iconic italian gelato

Why iconic italian gelato

Our gelato is crafted in the age-old Italian tradition with modern culinary trends in mind. Embark on a delightful sensory experience you won’t easily forget.

Our mission

Our mission is to bring the highest quality Italian gelato right to the heart of London and across the whole UK. We strive to consistently make your gelato experience a new and fun discovery, and that is why our team of artisan gelato makers, under the leadership of award-winning gelato maestro Paolo Pomposi, work tirelessly to create playful flavours that will titilate your taste buds and bring joy to your day.

Our secret recipe

Genuine ingredients

Our carefully selected quality and seasonal ingredients are given centre stage.


Our Lab is constantly in search the most satisfying and original flavours.

Traditional methods

We only use artisanal techniques. Aromas or additives have no place in the Lab.

Ice cream or gelato?

Many believe that gelato is the Italian word for ice cream. You may think we are being stylishly Italian when we use the term gelato, but the truth is, we are just being precise. Ice cream and gelato are made very differently. Gelato has a creamier texture. The ingredients are mixed in much more slowly to avoid the creation of air bubbles and ice particles.

Gelato only uses natural sources for its flavours. Because gelato is served less cold than ice cream, the flavours can bloom more easily in your mouth. And finally, gelato has less fat content than ice cream!

Paolo Pomposi
Gelato Creator

«I have always been involved in artisan gelato. I started as a child in the family shop in Florence.»
«By creating gelato flavours and experimenting with the palate, I am pursuing my passion whilst living my dream.»

Paolo’s vision comes to life through time consuming research, experimentation and perfect execution.

The Lab is where the magic alchemy happens. In this secret space, Paolo and his chefs mix, measure and play with flavours until they find perfection. Once you have savoured their enchanting gelato flavours and treats, the spell is cast. You will return time and time again to experience the unmistakable feeling of Badiani gelato joy.

Badiani 1932 - Paolo Pomposi

A life devoted to flavour

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The art of gelato taken to New Heights

Fill your senses with the four exclusive Badiani signature flavours created by Paolo Pomposi, our very own gelato creative genius.


Buontalenti gelato flavour

Buontalenti is our world famous trademarked flavour with the shortest ingredients list on the gelato market: milk, cream, sugar and eggs. This decadent and creamy flavour is named after Bernardo Buontalenti, the Florentine inventor of Gelato.

Buontalenti pistacchio

Buontalenti pistacchio gelato flavour

Three layers of Buontalenti enhanced by a Californian pistachio sauce. An absolute must-try for Pistachio lovers.

La dolcevita

La dolcevita gelato flavour

La Dolcevita was awarded the best flavour at the 2015 Gelato Festival. La Dolcevita is a contemporary reinterpretation of Buontalenti, layered with cocoa and Piedmont hazelnut sauce (another Paolo Pomposi secret recipe).

Dark Chocolate Sorbet

Dark Chocolate Sorbet gelato flavour

The creamiest chocolate sorbet in town. This 100% vegan flavour is made with Venezuelan dark chocolate.

Gelato joy

Our signature gelato flavours are also at the base of other wonderful creations like gelato cakes, cookies and pinguinos.

Discover our other specialties
Badiani 1932 - Gelato joy

Order from our online shop

No one likes to wait for their gelato on a hot day, so, to make sure it gets to you quickly, we send it directly from the nearest Badiani shop.

Treat yourself