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The only Calgary member of the Associazione Verace Pizzaioli Napoletana, Tudda still runs his classy Pulcinella but on his visits to Italy took a liking to great tasting gelato and decided to bring the flavours here.
Tudda purchased the best equipment in Italy and was soon offering his crafted, handmade gelato in the restaurant. The machinery could make more than he needed, so he began selling to other restaurants and grocery stores, as well as to the Glencoe and Priddis Greens golf and country clubs, Mercato and the Italian Centre Shop.
And his family loved it, none more so than his niece, Stefanna Spoletini, who asked if he could teach her to make authentic Italian gelato.
After a year under Tudda’s guidance, Spoletini and Tudda — along with partner Anthony Giuffre, CEO of Avenue Living — made plans to open a retail outlet in Bridgeland, which opened last week under the name of Noto Gelato at 236 4th Street N.E.
Spoletini, who also grew up in the food industry — her father is one of the original co-founders of Spolumbo’s — is managing Noto Gelato, which currently serves 16 flavours, including gluten-free and dairy-free options.
She says only the finest ingredients imported direct from Italy are used in the production of Noto Gelato, and the equipment is capable of making 1,000 pints per day on site. Spoletini and her five staff are pleased with the response and are eagerly awaiting delivery of a large, new scooping station.
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