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Milanese Gelateria Margherita Arrives in Japan
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Milanese Gelateria Margherita Arrives in Japan

Interior of the Milan flagship store
On busy days, over 3,000 people visit, with queues forming outside the store on weekends, so popular that it was presented in a research paper by a university professor as 'the most space-efficient store'.
Even 34 years after its founding, it continues to offer gelato loved by Milanese locals, made with fresh ingredients using traditional methods.
Interior of the Milan flagship store
Interior of the Milan flagship store
Interior of the Milan flagship store
Interior of the Milan flagship store
A total of 36 gelato flavors are available, including Japan-exclusive flavors like matcha, azuki bean, and almond jelly.
Depo cena (parfait), a cool dessert made with gelato and seasonal fruits
Depo cena (parfait), a cool dessert made with gelato and seasonal fruits
Biscotti (pistachio), a sophisticated take on the nostalgic ice cream sandwich
Nocciola (hazelnut), one of the most popular flavors at the Milan flagship store. The gelato is made with a luxurious amount of rare Italian hazelnuts, and topped with even more hazelnuts for an aromatic finish.
Seasonal sorbet made with freshly squeezed pink grapefruit
Sorbet made with Uji matcha from Kyoto, offering a unique bitterness. This Japan-exclusive flavor is a personal favorite of owner Franco.
Pesca (peach). A seasonal sorbet made with fresh Yamanashi-grown peaches, blended in with their skins.
Pistachio & Nocciola, a classic Italian combination. The pistachio flavor uses raw pistachios from Bronte, at the foot of Mount Etna in Sicily, ground and blended into a low-fat gelato base for a healthy finish.
Mango. A seasonal sorbet made with abundant Alphonso mangoes from India, known as the king of mangoes.
A combination of matcha and azuki bean, a Japan-exclusive flavor. The azuki bean is made by blending koshian (smooth red bean paste) and tsubuan (red bean paste with chunks) from Hokkaido into a low-fat gelato base, allowing you to enjoy the texture of the beans.
Fondante Nero, a rich dark chocolate flavor made from a blend of several chocolates, combined with Tiramisu.
Orange and mint combination, blended with oranges squeezed in-store.

Milanese Gelato Shop "Gelateria Marghera" Arrives in Japan | GELATERIA MARGHERA Gallery

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