Gelateria São Paulo turns Gorgonzola Piccante into limited ice cream

Gelateria São Paulo launched the Gorgonzola Piccante DOP with Williams Pear flavour in São Paulo on 2 October 2026. The product is being made in a microlot, with the gelateria stating that it will be available in its display cases only temporarily.

The cheese used in the recipe is Gorgonzola Piccante DOP from Lombardy in northern Italy. Compared with the Dolce variety, Piccante has a more pronounced flavour and a firmer, more crumbly texture. In the ice cream, the cheese remains the central ingredient rather than serving as a secondary component.

Williams pear was selected to provide a contrast to the cheese’s stronger profile. The pairing follows the established culinary association between cheese and fruit, which the gelateria used as the basis for the flavour combination.

The microlot format allows the business to work with specific ingredients and combinations that do not necessarily become part of its permanent menu. The limited production also defines the period during which the Gorgonzola flavour will be offered, although the source does not specify the quantity produced or a final withdrawal date.

Marjory Ruggiero, the company’s founder, said that her approach to the brand has been guided by the view that “I think of ice cream as food, not dessert.” According to Ruggiero, this principle informs both the choice of raw materials and the development of new flavours.

Under that approach, a DOP cheese is used as the main ingredient in a frozen recipe. The product combines the Piccante cheese from Italy with Williams pear and is presented by the gelateria as a temporary microlot rather than as a permanent menu item.