Mattia Sordo e Mirko Sordo
Il Mustacchio
Verona, Italia
This gelato is a stop of an itinerary
Stand group 12shares the stand with
- Savà 12A
- Sottani 12B
- Gelateria Cenzino1965 12D
Flavour produced
Zabaione La Cappuccina Gelato di crema
Cream gelato with zabaione made with Recioto di Soave, a sweet Veronese wine with intense, amber notes, made from the best bunches of the hills of the Val d’Alpone.
Ingredients
Allergens
latte, uovo
- Uova (zabaione) To be confirmed
- Latte e derivati (latte)
Nutrition per 100 g
Grassi 5,7 g di cui saturi 1,2 g
Carboidrati 27 g di cui Zuccheri 21 g
Proteine 5,8 g Alcool 1,3 % vol
Sale 0 g
Mattia and Mirko Sordo are two brothers who in 2017 opened their first gelateria in Verona, after working in the gelato sector during their studies, Accounting for the former and Business Economics for the latter. From this experience came Il Mustacchio, a project built on the idea of offering a natural gelato, based on quality raw ingredients, personally selected and used with respect for seasonality. Wherever possible they choose zero-kilometre ingredients, creating a direct bond with the producers of the surrounding area. Over the years their work has also been recognised by industry competitions: in 2021 the flavour Colomba took first place in the Verona stage of the Gelato Festival, becoming one of their signature creations. Il Mustacchio grew and in 2022 opened a second shop in nearby piazza Corrubbio, bringing their idea of natural gelato even closer to the city. In 2025 came the first cone in Gambero Rosso’s Gelaterie d’Italia guide and their first participation in Sherbeth, which consolidated their position on the contemporary artisan gelato scene. At the basis of Mattia and Mirko’s work are the careful selection of raw ingredients, respect for the cycle of the seasons and a vision of gelato as a product of the land. Il Mustacchio tells the story of Verona through flavours that are natural, recognisable and consistent with their philosophy, built step by step between counter and workshop. Every new opening and every award becomes a stage in a journey that continues to evolve, keeping quality and authenticity at the centre.
