Badiani, renowned for crafting the finest Italian gelato since 1932, has announced the grand opening of its inaugural store in Paris. Located within the prestigious Westfield Carrousel du Louvre, this new establishment promises to delight both Parisians and visitors with its exquisite range of flavours and innovative craftsmanship.
The opening of Badiani’s first Parisian store is more than just an expansion; it is a celebration of gelato as an art form. Just as the Louvre displays works of art, Badiani uses only the finest ingredients, continually experimenting with unique and seasonal components to balance flavours and craft frozen masterpieces.
“Bringing Badiani’s exceptional gelato to Paris is a dream come true,” said Paolo Pomposi, the creative force behind the brand. “Our journey has led us to this moment, and we are excited to share our passion for gelato in a location that holds so much history. Whether enjoying a classic flavour or exploring a new creation, each taste is a tribute to the artistry and heritage of Italian gelato. Ciao Paris!”
Badiani – a rich heritage stretching across generations
The sweet story of Badiani begins in 1932 when it was opened by Idilio Badianias a gelateria in the heart of Florence, creating a classic and elegant space for gelato, patisserie, and coffee. Over time, Gelateria Badiani became a favourite destination for both locals and tourists in Florence.
In 1993, the Pomposi family took over Gelateria Badiani. Orazio Pomposi, along with his sons Patrizio and Paolo, continued the tradition of crafting high-quality gelato. Paolo Pomposi, known as the “gelato creative genius,” inherited his passion from his father, an expert gelato maker. Paolo’s creativity and insistence on using the finest ingredients have contributed to Badiani’s enduring success. The desire to export authentic Italian gelato led the family to open in London in 2015, in Spain in 2022, and in Japan in 2023.
Flavours: a rainbow of mouth-watering creations
Badiani’s Paris store will feature 16 flavours, including the iconic “Buontalenti,” named after the famed Florentine architect and hailed for its simplicity, using only milk, cream, eggs, and sugar. Buontalenti also serves as the base for Buontalenti Pistachio and La Dolce Vita.
One highlight is the Venezuelan Dark Chocolate sorbet, a 100% vegan delight perfected by Paolo Pomposi over 13 years. Made with 25% dark chocolate from cocoa beans grown and processed in Lake Maracaibo, Venezuela, this rich and decadent flavour exemplifies Badiani’s dedication to excellence.
In addition to scoops of gelato in cones or cups, the store will offer an array of treats such as vegan sorbets made with seasonal fruits, gelato on sticks, gelatocookies and cakes, crepes, specialty coffees, and more delicious surprises.
To celebrate the Paris grand opening, Badiani will host a Free Gelato Day. Sign up on the following link to enjoy a complimentary scoop of their famous gelato on the day of the opening: https://www.badiani1932.com/ciao-paris
Editorial contact:
Editor: Kiran Grewal kgrewal@kennedys.co.uk
