The History of Gelato originates back as far as the Roman Empire consisting of crushed ice mixed with honey & fruit. Centuries later the real triumph occurred during the Renaissance period with food artist Bernardo Buontalenti, a native of Florence, Italy, creating a frozen cream made with milk and eggs that became legendary with the locals and tourists.
Today in Italy, from big cities like Rome to small villages in the country side of Tuscany, a Gelato shop is present in every corner ready to satisfy the sweet tooth with a cool, creamy, cone or cup of luscious Gelato. At Voga we adhere to this 2000-year-old tradition with recipes that contain only the purest and all natural ingredients from Italy.
At Voga we have a wide range of flavors which are made fresh in our store every day. We use only the highest quality ingredients and hand selected products, while continuing to follow the old traditional Italian recipes.
To ensure the freshness, quality and creaminess of our Gelato, we produce small quantities at different times throughout the day, resulting in a fresh and authentic taste experience everytime you visit.
Hydrogenated Vegetable fats,
Preservatives (fatty acid mono-diglycerides)
GMO's (Genetically modified organism)
or Palm oil.
Gelato is an event.
I was born and raised in the Gelato capital of the world, Rome, Italy.
In the summertime when I was a kid, my mothers daily reward was a “20 lire” coin meant for buying a Gelato. I’d jump on my bike and my friend Anna and I would pedal as fast as we could for blocks until finally landing at our favorite traditional Italian coffee shop for a Gelato.
Every day the request was the same, “a cone with whipped cream on the bottom, a scoop of Chocolate and whipped cream again on top” – Panna, Cioccolato e Panna. I’m still able to remember the taste of that unforgettable, ceremonial, daily ritual.
Decades later, on a beautiful summer day in Aspen, Colorado with my two daughters, we waited on line for 30 minutes to enjoy an ice cream at a local coffee shop. After the last bite was consumed, there was a unanimous decision made:
“We have to open an Italian Gelato shop in America!”
Over the next decade, my career had been focused on International business, finance, corporate strategy, lecturing and writing books on business management. While currently still involved as a global corporate advisor, our families dream became a reality when my beautiful wife, Geraldine and I opened VOGA Italian Gelato in 2017.
Please visit, relax & enjoy all the goodness we are serving at VOGA.
Behind the flavors and the process of making Gelato, we have a fantastic group of professional people coming from Rome, Vicenza & Saronno Italy, Miami & Atlanta.
Niccolo' Ceccarelli is our executive gelato chef, from Florence, Italy. Nicco has over 10 years of experience in providing high quality culinary management expertise and support in the restaurant industry.
Felicia Gayle is our retail leader and gelato chef, from Los Angeles, CA. She has more than 15 years of strong experience in the culinary and chocolate industry.
Todd Burr, from Nashville, TN, is the head of operations for the wholesale side of VOGA. He has an abundance of experience in customer service in different industries including restaurants and retail.
Leonard Wallace, originally from New York, is the sales leader for the wholesales segment of VOGA. Leo is well known in the restaurant industry with a nationwide experience in food distribution. He has held executive leadership positions in key organizations in different states in the US.
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