Blog & News
Professional Gelato making tips: can you make good gelato with the cold process?
Gelato making and cold process: is it a successful marriage? During our gelato making classes, we have always taught and pointed out how the hot process grants the highest product standards. The ho...
Portfolio
Morano Gelato
MORANO GELATO Voted the best Gelato in the US by Forbes and crafted in small batches using a TRITTICO by BRAVO, Morano’s luscious gelato looks wonderful inside the LUMIERE display by IFI.Their KATE...
Coney’s Cones
Coney’s Cones’ Gelato Coney’s Cones, established by Daniele Dal Sasso, brings the fresh taste of Italy to Luna Park with the introduction of 21 flavors of artisanal gelato, hand crafted, using the ...
Sant Ambroeus
Sant Ambroeus’ Display Sant Ambreous brought Milan to Palm Beach. In turn, Modalita brought luxury Italian gelato carts and display cases to Sant Ambroeus.Featuring KATERINA by TekneitaliaFeaturing...
Bellamia Ice Cream Shop
Bellamia Ice Cream Shop’s Design Bellamia Ice Cream Shop was founded by Giuseppe and Giovanni Francia after they realized it was difficult to find high quality Italian ice cream outside of our bord...
Nutty Squirrel
Nutty Squirrel’s Display Nutty Squirrel was born to represent the beautiful, forested surroundings in the Northwest, and the fresh nuts they use, like hazelnut, pistachio, and peanuts. In order to ...
Botolino Gelato
Botolino Gelato’s Display Botolino Gelato, founded by Carlo “Botolo” Gattini, makes gelato that is rooted in Italian traditions, prioritizing a respect for ingredients, simplicity, and time-tested...
Fluem Pasta
Fluem Pasta’s Design From our Italian Pedrali seating, Italian IFI counters , and quick 100% authentic Italian Pasta, Fluem ensures that you will have a truly Italian experience.
Le District
Le District’s Carts This French food hall, Le District, paired their delicious french ice cream with Tekneitalia’s Italian Procopio cart, provided by Modalita. Featuring PROCOPIO by Tekneitalia.
Ceci-Cela Patisserie
Ceci-Cela decided to open a new location on Bowery. To preserve the vintage feel of the place we used a lot of marble and dark wood. We followed the construction from start to finish and the new pl...
Sugar Bliss
Sugar Bliss’ Design Teresa Ging took a chance to follow her dreams when she decided to open Sugar Bliss, a patisserie located in the Downtown Chicago Loop. But Modalita was sure about choosing the ...
Ice & Vice
Ice & Vice’s Displays Ice & Vice, an experimental ice cream shop based in New York City. By handcrafting ice cream, sorbet and frozen yogurt in small, customized batches, they push the boun...
Equipment
Professional Gelato making tips: can you make good gelato with the cold process?
Gelato making and cold process: is it a successful marriage? During our gelato making classes, we have always taught and pointed out how the hot process grants the highest product standards. The ho...
Gelato
Professional Gelato making tips: can you make good gelato with the cold process?
Gelato making and cold process: is it a successful marriage? During our gelato making classes, we have always taught and pointed out how the hot process grants the highest product standards. The ho...