Carlo Diano e Lois Kim
Futura Granita + Gelato
Toronto, Canada
This gelato is a stop of an itinerary
Stand group 1shares the stand with
Flavour produced
U Peanuts Burro Vegetale
Plant-based gelato with peanuts and fragola grape, inspired by “peanut butter & jelly” and by the history of Italian immigration to Canada. From aunt Emilia comes “U Peanuts Burro”, a family memory.
Ingredients
Allergens
arachidi
- Arachidi (Peanut) To be confirmed
- Cereali contenenti glutine (pane) To be confirmed
Nutrition per 100 g
Grassi 0 g di cui saturi 0 g
Carboidrati 27 g di cui Zuccheri 22 g
Proteine 1,1 g
Sale 0,20 g
Lois Kim and Carlo Diano are the owners and gelato makers of Futura Granita Gelato, an artisan gelateria opened in 2017 in Toronto. Lois comes from the world of graphic design, a valuable skill in building the visual identity and running the business; Carlo comes from entrepreneurship and teaching. In 2015 they undertook training together at Gelato University in Bologna, discovering a craft that won them over for the way it combines physicality, creativity and technical rigour. Futura’s production philosophy is based on constant learning and on showcasing natural, quality raw ingredients. What sets them apart is the way they personalise their gelati through the stories they tell: every flavour is a reflection of their values, of respect for Italian tradition and of the dialogue with the Canadian land. The gelateria opened in a neighbourhood historically tied to the Italian community and aims to showcase Made in Italy produce, Bronte PDO pistachio and Langhe PGI hazelnut, integrating it with a “home-grown” vision of gelato. They offer few flavours, prepared with great care and without chasing market trends, and in 2025 they were selected to take part in Sherbeth for the first time, bringing to Palermo their idea of frontier gelato, between tradition and new stories.
