FAQ

For optimal freshness and creaminess, we make 4 to 5 kilograms of gelato at a time, as many times a day as needed to match sales volume. Another key to our products’ creamy texture? We use only fresh, top-quality ingredients.

No secrets here! The keys to our amazing gelato are high-quality ingredients and the time-tested recipes of one of our partners, a renowned gelato-maker from Emilia-Romagna.

No, all our sorbets are dairy-free. If you want to check if one of our gelatos contains dairy or other allergens, you can ask to see the ingredient listings we keep in every shop.

Nope! Our sorbets are made with only real fruit. No flavorings, syrups, or artificial colors.

While the majority of our flavors are gluten-free, some flavors are made with ingredients that contain gluten, such as Torta Modenese. To check if a flavor contains gluten or other allergens, ask to see the ingredient listings we keep in all stores.

Since we make many flavors that contain nuts, we suggest that customers with nut or other food allergies ask to see the ingredient listings, which are available in every store upon request. If you have any questions about ingredients or potential cross-contamination, do not hesitate to ask the shop staff for advice.

Mascarpone, Torta Modenese, and Zabaione contain Marsala wine. Crema Mediterranea contains Zibibbo, another sweet dessert wine. Gianduia and Cioccolato Extra-Fondente contain small amounts of alcohol and Cioccolato all’Arancia contains Grand Marnier liqueur. For more information, please ask to see the ingredient listings available in all RivaReno stores.

No, we do not use soy in any of our gelato flavors. Customers seeking to avoid dairy can choose from flavors marked “dairy-free”, as well as from our wide range of sorbets and granite.

Since we do not use artificial sweeteners in our products, we are not able to offer any sugar-free flavors.

Heera or Hira is a word that originates in India. Roughly translated, it means “jewel” or “gem”. Our Mango Heera flavor is made with top-quality Indian mangoes.

We trace our origins back to the city of Bologna, where the idea of founding the RivaReno gelato lab was born in 2004. Our recipes are rooted in the Bolognese culinary tradition, which is famous for its fine ingredients and intense flavors. As Bologna is located on the banks of the Reno river, we chose the name RivaReno to pay homage to the city.

Our cakes are made with a base layer of sponge cake which is then topped with your choice of gelato flavors. For more information about our gelato cakes and customization options, please contact your local RivaReno shop.

We keep our gelato in stainless steel containers to preserve its flavor and freshness. The containers also allow us to maintain top hygiene standards and keep the products at the perfect temperature and humidity.

When gelato is kept in our Styrofoam take-away boxes, it lasts for about 45 minutes after being taken out of the freezer.

For customers who need our gelato products to last over a longer travel time, it is possible for us to put gelato through a blast chill process, which brings its temperature down to -40 degrees Fahrenheit (-40 degrees Celsius). Blast-frozen gelato maintains its quality and freshness for a few hours outside the freezer. Please contact your local shop’s staff in advance to ask about the blast chilling process.

We suggest taking the gelato out of the freezer, removing the lid, and allowing it to rest at room temperature for about 15 minutes before you plan to serve it. This allows it to reach an ideal temperature and consistency.

Our mint granita is made with natural mint essential oils, which do not have a green color. Since we choose not to use artificial colors in our products, our granite are not brightly colored.

Our Gianduia sauce is very high quality and therefore costly to produce. When you order Alice with Gianduia in a cup or a cone in one of our stores, only a small quantity of Gianduia is needed. However, we include approximately 80 grams of Gianduia in a separate container alongside to-go orders since drizzling it on top of the cold gelato would cause it to lose its smooth texture.

We are proud to say that our gelato is both natural and delicious. Many common food additives do not have natural origins. When used, these chemical additives can keep gelato from melting for longer periods of time, or allow it to incorporate more air, making servings appear larger.

At RivaReno, we avoid these kinds of tricks and shortcuts. Instead, we choose to use higher quality, more expensive ingredients, and spare no expense in research and product development to make sure we are serving the most natural products possible.

Since we make our gelato fresh every day, we have to make decisions about flavor availability based on demand and sales volume. During the winter, when sales tend to decrease, we make fewer flavors during the week. On weekends, when demand increases, we are able to offer more flavors.