Fatamorgana Gelato (Ventura Blvd,)

Twelve scoops and three flavors.

Eighth scoops and three flavors.

Twenty four scoops and four flavors.

Thirty two scoops six flavors.

Sixteen scoops and four flavors.

Small bite size handmade gluten free meringues. Drizzle them on your gelato or as a companion for a cup of coffee. We use organic, free range egg whites and beat them until fluffy with organic cane sugar.

Fresh Strawberries and luscious California Milk Cream Cheese are the foundation for this velvety Semifreddo Mousse

Fresh Strawberries and luscious California Milk Cream Cheese are the foundation for this velvety Semifreddo Mousse

A velvety Semifreddo mousse made with dark Belgian Chocolate and Piedmont Hazelnuts, with Hazelnut bits layered on top.

Fresh Passion Fruit and luscious California Milk Cream Cheese are the foundation for this velvety Semifreddo Mousse 8 servings

We make our Espresso coffee with beans that we select from one of the best coffee roasters in Napoli, we then soak our homemade gluten-free ladyfingers in it, add mascarpone cheese and create the most memorable Tiramisu, here presented as a Semifreddo mousse

A velvety Semifreddo mousse made with dark Belgian Chocolate and Piedmont Hazelnuts, with Hazelnut bits layered on top.6 servings

A velvety Semifreddo mousse made with dark Belgian Chocolate and Piedmont Hazelnuts, with Hazelnut bits layered on top.8 servings

Vegan mixed selection and Cream, nuts, and fruits mixed selection with eight pieces.

Fresh Passion Fruit and luscious California Milk Cream Cheese are the foundation for this velvety Semifreddo Mousse 6 servings

Fresh Passion Fruit and luscious California Milk Cream Cheese are the foundation for this velvety Semifreddo Mousse

We make our Espresso coffee with beans that we select from one of the best coffee roasters in Napoli, we then soak them in gluten free Ladyfingers, add Mascarpone cheese and create the most memorable Tiramisu', here presented as a velvety Semifreddo Mousse

Bottled.

Italian sparkling fruit beverage.

Caprese as in from the island of Capri, a delicacy eaten by Roman Emperors when they spent their summer there! GLUTEN FREE & FLOURLESS. Dark Belgian chocolate California almond meal, butter, egg yolks, cane sugar. Served with sugarless whipped cream on the side.

Shows why it's called the fruit of passion! When we the pulp out of the passion fruit we source in Mexico we keep the seeds which add a delightful crunch to our tangy and zesty creation

Why buy it? Because it's sooo good! Marries dark chocolate and Italian hazelnuts. Gianduja has been staple of the Piedmont region in Italy for centuries, sort of like peanut butter, farmers face a very rigid winter and blending hazelnuts with chocolate made for a delicious way to preserve food.

Figs and Ricotta: a match made in Heaven! Sweet Black Mission figs are folded into a creamy ricotta gelato. A truly Sicilian treat!

You never knew it could be like this! We start with fresh milk and create this delicacy through Maillard reaction and caramelization. Actually it's my Grandma's recipe.

For the multi-tasking taste ! Mellow out with a few bites of deliciously smooth caramel surrounded by our rich and creamy gelato, contrasted by flaky sea salt.

Takes your taste buds to heaven in seconds! We import our pistachios from Bronte, in Italy, where it is called the Green Gold. We roast them to perfection before churning them and by transforming the liquid into Gelato we create a luscious, nutty Heaven.

Fresh raspberry, teases and tingles your taste sensors! I could give you 11 reasons why raspberries are amongst the haelthiest foods you can eat… but I'll just say this: it's so good!

Strawberry fields forever! Ripe strawberries and cane sugar… Nature at its best for the most classic gelato of all, combine it with a touch of whipped cream: to die for!

The only prince you’ll need in your life! When Hazelnut gelato churns out of "Mafalda" - as we nicknamed our state of the art machine - we pour our own, warm, Gianduja sauce (Hazelnut-Chocolate) which freezes on contact and we seed Prince's Kiss with fresh, roasted, whole hazelnuts.

When it comes to this dark single cru chocolate, resistance is futile. Single origin beans dominate their way into a dark chocolate gelato with a sassy temperament.

When only extra creamy will do. For fun we added luscious Belgian chocolate The classic of classics Italian Gelato flavors reinterpreted by Fatamorgana.

Fresh mint and molten chocolate, easy sophistication. We peel 2.5 lbs of fresh California mint then we chop it and churn it into 3 Gallons of our milk gelato. As the gelato pours out of the machine we hand-swirl our fresh, molten chocolate sauce which freezes on impact creating delicious, crunchy, chocolate chips.

Pure Vanilla Bean from Papantla, Mexico. You have never tried anything like it! Our Vanilla Beans are sourced in Papantla, Mexico with a family that has grown Vanilla for 3 generations and has perfected the art of growing it. We scrape the beans and use the paste in the gelato - that's the small black dots that pepper it - and we boil the beans with milk for further flavor.

A vegan tropical experience! We use fresh coconut water and young coconut meat that we source in Guerrero, Mexico

This one leaves your mouth marveling! Made with fresh mango that we source in Nayarit, Mexico

When you want to be cool! Sweet and tangy as only California Tangerine can be.