Badiani1932

is on Monday 26th August and to celebrate we are giving you the opportunity to get a pawesome professional picture of you and your pooch 🐶📸

We'll be hosting two pup-tastic photo shoots at our shops in Chelsea and Hampstead this bank holiday weekend 🐩🦮

📍 Badiani Chelsea: 303 Fulham Road 12pm-4pm on Sunday 25th August
📍 Badiani Hampstead: 55 S End Road 12pm-4pm on Monday 26th August

To get your picture taken with professional pet photographer , simply visit our shops during the shoot times and purchase a cup or cone of gelato for yourself, and a cup of dog gelato for your four-legged friend. You'll then receive a digital copy of your image and your choice of either a postcard or sticker of the image to take away.

T&C's shoots will be from 12pm-4pm only, so come early to avoid dissapoint. Purchase of two items must be made to get free photoshoot 📸🍨

We bring you a super cool recipe to enjoy in summer: the Gelato Sundae 🍨.

This summer, delight your guests with a mythical Gelato Sundae. Create it with your favourite Badiani flavours and serve it in classic ice cream cups for the most chic and simple dessert.

Ingredients
3-4 Scoops of Badiani Gelato
1 Jar of Pistachio or La Dolcevita Sauce
Crushed Nuts
Whipped Cream

Method
1. Drizzle a tablespoon of your chosen sauce into the bottom of your Sundae glass.
2. Top with a scoop of gelato, follow with the crushed nuts and more sauce.
3. Keep laying the scoops of gelato with the nuts and sauce and top with whipped cream.
4. Top with more nuts, and sauce.

Our dog gelato is back, so it's time to treat your favourite four-legged friend to tub of our pawsome Dog Gelato 🐾

Made especially for dogs and crafted with love, we guarantee your pup will be wolfing it down 🐶

A taste of Italian Summer in Brighton 🍦😎

If you are planning on heading to the seaside this weekend and are planning a stroll through the Lanes, stop by and savour some of our authentic Italian gelato!

📍 Find us at 10 Duke Street!

Summer is finally here, and it's gelato time 😎🍦

Beat the heat and stop by one of our air-conditioned shops for a refreshing gelato. Ciao🍦🍨

It's , and as proud Italians we take this day very seriously 🍦

We first opened our first gelateria in Florence in 1932. In 1969, our creative genius Paolo Pomposi propelled Badiani to new heights with the creation of our signature flavour, Buontalenti, showcasing simplicity and quality with just four ingredients; milk, eggs, cream, and sugar 🍨

Fast forward to 2024, and we've expanded to 25 locations worldwide, all committed to serving the same exceptional gelato found in Florence 🇮🇹

So celebrate with us and raise a cone to European Artisan Gelato Day with an exclusive 20% off* your delivery or click-and-collect orders placed through our website by using promo code GELATODAY20 at checkout. Hurry, this offer is only valid until Wednesday!

If your favourite vegan restaurant is fully booked for this year, never fear because you can get a three-course meal at in Elephant & Castle. No reservations necessary 😉

🇮🇹 Veggie Platter .uk
🍝 Pomodoro Gnocchi
🍨 Sorbet

You are seeing this post because you need a gelato 🍨

Back by popular demand, our heart-shaped Pinguinos are guaranteed to sweeten your Galentine's and Valentine's Day celebrations! 🎉💖

Our signature Buontalenti gelato is encased in luxurious Italian white and dark chocolate. Only £5 each or 2 for £8, treat a loved one, or get two just for yourself!

12 Desserts of Christmas: Sgroppino 🥂

Go all out and serve your guests this iconic Italian cocktail this Christmas. Made with two of Italy’s most famous exports, it's an extra special way to celebrate!

Ingredients
2 Scoops Badiani Lemon Sorbet
25ml Vodka
50ml Prosecco

Method
1. Add your lemon sorbet and vodka to a coup glass and top with the prosecco.
2. Whisk with a bar spoon or fork until fluffy and enjoy.

12 Desserts of Christmas: Panettone French Toast 🍨

French Toast, Italian style! The ideal recipe for using up those last few slices of panettone.

Ingredients
2 Large Eggs
80ml Milk
40ml Cream
1 Tsp Vanilla Extract
½ Tsp Cinnamon
4-6 Slices Panettone
2 Tbsp Vegetable Oil
2 Tbsp Butter
1 x Scoop of Badiani Gelato (per person)

Method
1. Whisk together the eggs, milk, cream, vanilla and cinnamon in a bowl.
2. Melt the butter in a frying pan on a low-medium heat, meanwhile Dip the panettone slices into the mixture ensuring they are wet on both sides.
3. Add the slices to the frying pan and fry for around 2-3 minutes on each side until golden brown. Serve with a generous scoop of Badiani Buontalenti gelato!

12 Desserts of Christmas: Brownies with Gelato 🍫

Our iconic Italian gelato makes the ultimate partner for these rich and fudgy brownies. Drizzle with our signature La Dolcevita sauce for a decadent dessert this Christmas.

Ingredients
150g Salted Butter
200g Bittersweet Chocolate (chopped)
150g Caster Sugar
1 Tsp Vanilla Extract
2 Large Eggs
30g Plain Flour
1 Scoop of Buontalenti per person
Badiani La Dolcevita Sauce.

Method
1. Preheat the oven to 180°C.
2. Line an 8-inch square pan with parchment paper.
3. In a medium saucepan over low heat, melt the butter. Add the chocolate and whisk until it’s completely melted and smooth.
4. Remove the pan from the heat and, still using the whisk, stir in the sugar and vanilla until combined.
5. Whisk in the eggs by hand, 1 at a time. Add the flour and whisk until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan for 1 minute, you’ll end up with a batter that’s rich and thick.
6. Scrape half into the tin if adding your middle layer and then top with the remaining batter.
7. Bake until the centre is almost set, 25 to 30 minutes. Do not overbake.
8. Allow to cool completely before cutting into squares and serve with a generous scoop of Buontalenti gelato and a drizzle of Badiani La Dolcevita sauce.

12 Desserts of Christmas: Gelato Sundae 🍨

Put a smile on your guest’s faces with a nostalgic gelato sundae. Make with your favourite Badiani flavours and serve in retro sundae glasses for the ultimate easy to make dessert.

Ingredients
3-4 Scoops of Badiani Gelato
1 Jar of Pistachio or La Dolcevita Sauce
Crushed Nuts
Whipped Cream

Method
1. Drizzle a tablespoon of your chosen sauce into the bottom of your Sundae glass.
2. Top with a scoop of gelato, follow with the crushed nuts and more sauce.
3. Keep layering the scoops of gelato with the nuts and sauce and top with whipped cream.
4. Top with more nuts, and sauce.

12 Desserts of Christmas: Pistachio Gelato Tiramisu 🍨💚

This dreamy dessert is a combination of gelato, coffee and pistachio. It’s a must try for pistachio lovers.

Ingredients
10-12 Ladyfingers
50ml Espresso
25ml Coffee Liqueur
500ml Buontalenti
1 Jar of Pistachio Sauce
50g Crushed Pistachios

Method
1. Take Badiani Buontalenti gelato out of the freezer and let it soften slightly.
2. Combine espresso and coffee liqueur in a bowl and dip in the ladyfingers one at a time. Then lay in straight lines in the container.
3. Add 50% of softened gelato on top of the ladyfingers and smooth flat.
4. Add a layer of the pistachio sauce to the top of the gelato.
4. Top with another layer of ladyfingers dipped in coffee mixture and top with remaining gelato
5. Top with another layer of pistachio sauce and crushed pistachios and then chill in the freezer for at least 1 hour. Allow to thaw for 5 minutes before serving.

pistachiogelato