GROM

Grom is a high quality gelateria
The idea is to apply to the artisanal gelato production, a principle common to all the best restaurants in the world: the purchase of absolute top quality raw materials.
With this purpose in mind, at the end of 2002, Guido Martinetti and Federico Grom set out to search the best that agriculture has to offer, from the Langhe to Sicily and Central America. The standards are strict: only fresh seasonal fruit, coming from the best consortia in Italy and from our farm mura mura di grom no colorings or artificial additives, sparea for the sorbets and high-quality whole milk for the creams, organic eggs and a selection of the best cocoas and coffees from central America.

Our adventure.
Grom opens its doors in May 2003 in the center of Torino, and the success is immediate: 15 to 20 meters-long lines in front of the store and customers enthusiastically smiling, encourages the two founding partners to do even better. In January 2005, they decide to expand with the opening of new stores and invest in a centralized laboratory suitable to meet the production demands coming ahead. The goal is always the same: offering the very best. The centralization of the first phase of production (the mixing of raw materials) becomes a key decision allowing for a strict quality control standard that would be impossible if delegated to many different hands, and most importantly allowing for the use of certain types of fruit only available at local consortia rather than the wholesale fruit markets found in each city. The liquid mixtures produced in the laboratory, are checked by a team of experts and then distributed 3 times a week, just like fresh milk, to each store, where they are blended daily reaching their full flavor excellence.

This attention to quality and the right raw material is at the origin of what makes Grom famous throughout Italy and the world with flavors like: the Igp Lemon from Siracusa, the Tonda Gentile Trilobata hazelnut from the Langhe, the Guatemala coffee, the Venezuelan “Ocumare” dark chocolate and so on.

Grom immediately catches the attention of the specialized and general press: Carlin Petrini, Davide Paolini, Paolo Massobrio as well as the New York Times and the New York Sun have written about us. NBC, the American television network, interviewed us on "The Today Show" during the Torino Olympic games and after opening in New York, while the prominent Slow Food organization and the Province of Torino awarded us the "Master of Food" prize.

In 2007, Grom opens its first shop abroad, in New York City, with lines of over 30 meters forming immediately. In the same year, we finally realize one of our most ambitious projects: the purchase of 8 hectares of land in Costigliole d'Asti to start our farm , where old cultivar varieties of peaches, apricots, pears, figs, strawberries and melons are planted. The goal is once again to obtain the best fruit possible, cultivated organically and in compliance with the times dictated by nature and the environment. In 2008, we open in Paris (with great reviews by Le Monde) and in 2009 we open the first store in Tokyo, Japan; at the same time, we start an important green project "Grom Loves World" gromlovesworld motivated by the respect of the environment and the eco-sustainability…all plastic (spoons, retail and garbage bags) is therefore replaced by mater bi produced by Novamont, an extraordinary material derived from corn starch and vegetable oils that is completely biodegradable, and all paper is replaced by logo FSC certified paper, a prominent international entity caring for responsible forest management and the life conditions of the indigenous populations; all this complemented by eco-friendly waste management and the acquisitions of new low emission trucks for the logistic.

What makes us happy? A child smiling while eating a Grom's gelato.

Grom