Our inherent love for gelato brought us to Italy where we studied at the prestigious Carpigiani Gelato University. We soon realized that the only way to bring the authentic gelato experience to the Philippines is to recreate old-world handcrafted gelato making techniques. We came back with everything that we learned and combined it with our passion for authentic Italian-style gelato.
BONO Gelato made its debut in December 2012 when the first store located in SM Makati introduced the then relatively unknown flavor of Speculoos (cookie butter). This set off a year-long trend of Speculoos in the food scene. With inventive flavors such as Lemon Basil, Cereal and Milk, Summer Lavender, Chocolate Peperoncino, Mango Sake, Blueberry & Goat Cheese, Strawberries & Prosecco and Taho among others, BONO Gelato raised the bar for the gelato and ice cream industry and established its position as Manila’s top gelateria.
The name BONO was derived from the Italian word “Buono“, which means good or great combined with the Latin word “Gelatus” which means frozen.
We believe in Keeping It Real—and we do everything we can to make this vision come alive with every scoop. We make real gelato—straight and simple, with nothing artificial and no shortcuts.
It is our goal to give customers the best gelato made the Italian way. This means we only use fresh, all-natural, and premium-quality ingredients in every scoop.
We find the best ingredients to create each small-batch of gelato combining old-world methods learned from gelato masters with state-of-the-art equipment from Italy.
The BONO Difference
We source our ingredients fresh, locally, when we can - we search the globe to find the finest ingredients for our gelato - whether its vanilla beans from Madagascar, chocolate from Belgium, local fresh milk (not UHT), farm-fresh eggs, blueberries strawberries and pistachios from California or mangoes and coffee from our own Philippine growers.
Our Gelato is made with all-natural ingredients that are fresh-churned daily and hand-crafted in small batches.
Why can't you SEE our gelato?
In keeping with our commitment to bring you the best possible gelato experience, we store our gelato in Pozzetto cabinets to ensure the least amount of air & light contamination while maintaining a constant temperature.
OUR GELATO MELTS FASTER
because it is all natural with NO artificial flavorings or preservatives. This means that you will have to enjoy each scoop faster, and come back for more.
IT TAKES TIME TO MAKE
because we prepare small batches daily using the slow-churning method of Cattabriga Effe mixers, the mark and standard of authentic Italian gelato. Each batch is made no more than 12 to 20 hours prior to your enjoyment.