OUR STORY
THE HEART BEHIND EVERY SCOOP
Celebrating over a decade of artisanal gelato.
Where Our Story Begins.
Our concept reflects the island’s culture. Malta carries a strong Italian influence, but our flavours also speak to the mix of cultures that shape the island today: multiethnic, open, and cosmopolitan.
SOTTOZERO The Gelato Factory opened in 2006 and quickly set a new benchmark for what gelato could be in Malta. At a time when most local options were basic, we introduced an artisanal approach rooted in real ingredients, traditional methods, and a commitment to craft. This shifted the way people enjoy gelato on the island from a casual treat to something that’s tasted, chosen, and appreciated for its quality.
Over the years, we’ve invested heavily in our brand, refined our processes, and expanded our product lines, but the core remains the same: gelato made properly. Slow production, fresh ingredients, and flavours built from scratch. That discipline is what allowed Sottozero to grow into one of Malta’s most recognised gelato names.
The company’s founder was born in Viserba, Italy, to an Italian father and a Maltese mother. He moved to Malta at the age of three, carrying both culinary worlds with him. His mother’s passion for cooking, a blend of Maltese and Romagna influences, shaped his early approach to food. That foundation in home-grown craft is what eventually led him from gastronomy to the art of gelato, and it still sits at the centre of Sottozero today.
Our First
Gelato Store
Our story began in a small shop just a few steps from Bugibba Square. It wasn’t glamorous — it was long hours, sacrifices, and a commitment to doing things properly. But it was also where the foundations of SOTTOZERO were laid.
In 2006 we opened our first outlet, built entirely around true artisanal gelato. No shortcuts, no pre-mixes — just craft. That focus became our identity, and it’s what shaped the name SOTTOZERO The Gelato Factory as the brand started to grow.
From day one, we knew that staying still wasn’t an option. Training and innovation became part of the culture. We worked closely with some of the most respected institutions and figures in Italian gelato — Carpigiani, Giampaolo Valli, Alice Vignoli, Paolo Luccheti — constantly refining our techniques and pushing the quality forward.
What started as a small shop in Bugibba slowly became a point of reference for artisanal gelato in Malta, setting the tone for everything SOTTOZERO stands for today.
SOTTOZERO NOW
DIFFERANT GELATO FLAVOURS
240
GELATO SHOPS AROUND MALTA
7
FRANCHISEES
2
From Classics
To Creations
Sottozero The Gelato Factory started off with 24 classic and fruit flavours, to later added trendy flavours such as Mars, Snickers, Sorpresa and Kinder.
After further investment, a new dedicated laboratory was set up exclusively for the preparation of gluten-free ice cream. The Maltese Celichia Association has helped the brand in this process and today, by our choice, most of our ice creams are gluten-free.
Ingredients
ALWAYS FRESH
We have a flovour for everyone!
Our long experience in making ice cream has allowed us to create the perfect library of flavours with something for anyone.
We are all different and so are our flavours, vegan, sugar-free, lactose-free, gluten-free and many other options!
A Flavour for Every Lifestyle
Today, SOTTOZERO The Gelato Factory produces over 140 flavours, rotating weekly, with 40 always on display. The variety isn’t a gimmick — it’s the result of constant research, tasting, and experimentation.
We’ve also kept pace with how people eat today. Sottozero offers Malta’s widest selection of gluten-free, sugar-free, lactose-free, vegan, and fat-free options, all crafted with the same attention to flavour and texture as our classic gelato.
And then there’s our granita — one of our signatures. Made from fresh Maltese fruit delivered daily by local farmers, it remains one of the truest expressions of our commitment to local ingredients and real craft.
ICE CREAMS
