A scoop of the Algarve
Warm weather calls for refreshing, lighter flavours with broad appeal that can also provide different sensory experiences. Some lean towards bold, distinctive profiles; others favour something softer.
At Vila Vita Parc, in Porches, this idea takes shape through a project rooted in artisanal production.
More than a seasonal offering, Gelato Mio is an exercise in precision and identity. The concept stemmed from the owners’ personal taste – particularly their appreciation for vanilla ice cream, which, despite its apparent simplicity, proved to be the starting point for a more demanding approach.
The project grew “quite naturally, from the desire to elevate something seemingly simple to the highest level”, exploring the boundaries between technique, product, and interpretation.
According to the resort’s F&B director, Luís Moreira, this appreciation became the catalyst for in-house production.
“We realised we already had the technical know-how right here to develop a product of our own, with quality and consistency,” he explains. This ambition and dedication resulted in a fully independent brand, controlled from raw ingredient through to the final product.
At its core, Gelato Mio seeks to express a clear identity through a memorable experience. Using traditional Italian artisanal gelato as a reference – defined by “rigour, simplicity, and respect for the product” – the aim is to reframe that foundation with a unique identity, using local, seasonal ingredients, and creating flavours that resonate with the setting of Vila Vita Parc, Moreira notes.
That connection to the region is evident in the use of Algarve citrus, strawberries, and aromatic herbs, which lends the gelato both freshness and authenticity. Alongside partnerships with regional producers, the resort also relies on its own garden, which “allows certain fruits and herbs to be grown in-house, ensuring full control over the product”, explains pastry chef Isabel Nobre.
Despite this advantage, the process is far from simple and requires extreme precision and care. “Artisanal production requires daily control over raw ingredients, temperature, texture, and execution,” she notes.
“Artisanal gelato should be kept at around -12°C. Any variation above or below that directly impacts the texture, the final result, and ultimately the guest experience,” adds the chef.
This level of control is supported by specialised equipment, ensuring precision throughout. The process begins with a base of milk, cream, sugars, and flavourings, which is pasteurised and matured before being churned into the creamy texture that defines gelato.
Sorbets, on the other hand, follow a lighter route, prioritising fruit, water, and sugar, without dairy fat.
Beyond technique, creativity plays an equally defining role. Producing in-house opens the door to a wide spectrum of possibilities, “from classic flavours executed with greater precision to limited editions and more distinctive proposals”, says Luís Moreira.
Vila Vita Parc, Aladin restaurant – Photo by Hayley Kelsing
Chef Isabel Nobre also highlights this creative freedom, which extends across the resort’s wider culinary offering. “For the crêpes Suzette at the Aladin restaurant, for example, we need a gelato with a very specific profile, which means developing something entirely tailored to the dish,” says the chef.
Rather than standing on their one, these artisanal gelatos are woven into different spaces and concepts throughout the resort, offering a selection of flavours that reflects the harmony between tradition, regional and national identity, and innovation.
Classics such as pistachio, stracciatella, and tiramisù sit alongside flavours rooted in Portuguese culture, including fig and pastel de nata. “The strawberry and orange sorbets are a clear expression of our focus on local, seasonal produce, with very clean, fresh, and intense flavours as fruit takes centre stage,” she adds.
This summer’s highlights include cereja do Fundão (cherry), Pêra Rocha (pear), yuzu, medronho, and even tomato.
But the more daring creations go even further. There are also exclusive flavours, such as a gelato made with Dom Rozès 50-Year Tawny Port.
“It’s an extremely limited edition, not least because of how valuable the main ingredient is,” chef Isabel Nobre explains, noting that it was challenge “to preserve the depth and character of a 50-year-old Port, whilst maintaining the balance and texture expected of a true gelato”.
Creativity has been the driving force behind this new project, and as such, even the way the gelato is served has been carefully considered. Instead of the usual scoop, a spatula is used – a technique that allows for better handling of the consistency and highlights its creaminess.
It is a small but important touch in a carefully considered sensory experience, reflecting a contemporary approach to luxury hospitality, shaped down to the finest detail.
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