Velvet, born in Tuscany
Velluto — Italian for "velvet" — is more than a name. It is a feeling we strive to recreate in every serving: the softness of the first touch, the depth of a slowly unfolding flavor, an aftertaste you wish would never fade.
Our story began in 1958 in a small shop on Via del Corso in Florence. Giuseppe Martini — a third-generation pastry chef — was the first in the neighborhood to craft gelato artigianale using the slow-chill method, preserving the maximum aroma of every natural ingredient.
In 2019, his grandson Alessandro brought this Italian legacy to the streets of Manhattan, opening Velluto's first New York location steps away from Times Square. Not a single principle was compromised: only natural ingredients, only handcrafted production, only an honest flavor. Sicilian pistachios, Madagascan vanilla, Belgian Callebaut chocolate — every ingredient is selected personally.
Today, Velluto is a New York institution with locations across Manhattan and one unwavering promise: true luxury is simplicity taken to perfection.
