“The main reason that we chose the name of Allora is because it means 'back when,'” Fuentes says. “What we're trying to do is offer you the art of gelato the same way that it was done back when — 150 years ago.”
The shop is nonetheless filled with modern touches. When you walk into the cozy, 575-square-foot space, your first stop is an iPad to select your portion size. The default option, named the "Perfect Pair," is two scoops in a gluten-free cone that’s handmade on-site. After choosing cup or cone, you move to the scooping area, where the real fun begins. Make sure to sample flavors before making your final selection.
The establishment is entirely cashless, and by completing your purchase first, you can immerse yourself in smelling, trying and selecting your flavors — an order of operations different from that of most American ice cream shops.
While classics like Mint Cookies & Cream and Chocolate Brownie are crowd favorites, Allora’s menu draws inspiration from cultures around the world. Olive Oil & Rosemary is made with Italian olive oil for a savory and sweet finish. Mexican Coffee boasts organic Ceylon cinnamon, while Bourbon Salted Caramel is velvety with crystals of Celtic sea salt.
Ricotta & Croatian Fig is smooth and indulgent, made with ripe figs imported from the European country. Strawberry Dolce combines a tres leches-style milk base with fresh strawberries. Hazelnut & Orange Zest adds a tangy lingering taste to a roasted nutty flavor.
The Lemon Lavender Sorbet, one of two vegan options, boasts the natural pink hue of real lavender, thanks to Allora’s commitment to using only natural ingredients.
“When you go to the gelato shop, first thing, look at the colors," Fuentes says. "If it looks like a crayon, you're not in the right place."
Many ingredients at Allora are imported from where they’re made best. The shop sources Italian custom wafers that top each dessert and the Arizona desert for honey that makes up the Mesquite Honey Chamomile. The Pistachio Granita is made of organic coconut water, pistachios, ricotta and real vanilla beans. It's a creamy, icy treat born in Sicily.
Strawberry Dolce gelato blends a tres leches-style base with fresh strawberries for a creamy, indulgent treat.
Allora Gelato
“I was sailing in Italy, and we stopped in Capri," he says. "As I was walking the streets, there was this smell… then I saw a small little shop with a line of 65 people. So I started making my way to the line, and then I ended up with a warm waffle cone with amazing gelato. I was like, 'oh my God, I need to bring this back home.' And the cones are being made right in front of you. I was mesmerized by the cone-making."
"I felt that ice cream experience the same way that I felt when I was a kid," he adds.
When Jarosch and Fuentes started dating, he would excitedly show her gelato videos on YouTube, dreaming aloud about opening his own shop.
“Every single time he talked about doing another business, it always ended with Allora," Jarosch says. "He was like, ‘We can open up a furniture store and then eventually open up a gelateria.’ I said, you know what? Let's just stick to plan A and scratch plan B and C — let's do it.”
Slowly, Jarosch, formerly a full-time hairstylist, got into gelato-making and found her own niches to master.
“I perfected the cone recipe and also the ricotta whip," she says. "I love baking. It's so therapeutic for me."
Fresh gelato is made the traditional way at Allora – in small batches with natural ingredients and no artificial colors or flavors.
Allora Gelato
“My whole idea was that when you were little and you were going for ice cream, it was an experience," Fuentes says. "Suddenly it stopped being an experience. We want to bring that to the adults. You come here, (there's the) smell, the music. The machine is over there rolling gelato. You grab all the senses.”
