Cool biz opens in Yonge-Lawrence Village

[attach]4572[/attach]When Mario Gimigliano Jr. was 27 years old, he abandoned his pursuit of a career as a chartered accountant to begin learning the art of making gelato, chocolate and pastries in Italy, Belgium and France.

Eight years later, he’s on the verge of opening VentiSette, an all-in-one gelateria, patisserie and café in Yonge-Lawrence Village.

He chose the name VentiSette, which is 27 in Italian, not only to commemorate that important year in his life, but also for 1927, the year when the first vertical batch freezer, which he boasts remains the best way to make gelato, was created.

Although he will be using new equipment, Gimigliano says he will apply authentic and old-fashioned processes and techniques to everything he makes. He’s installed a traditional pozzetti storage system, where gelato is kept under steel lids in order to maintain freshness and minimize exposure to air, light and constant changes in temperature. Although this means his gelato won’t be on display for all to see, Gimigliano says he will make batches of the treat from the front of the store to keep customers engaged.

Of course, he’ll also offer sampling.

“Everything will be made in house using natural ingredients and that’s the original wheel of this type of operation,” he says, adding that many gelaterias use powders and other substitutes, which he says his colleagues in Europe refer to as the North American trap.

“I’m just following the simple roots of how this all began. That’s why I’m opening up my own place, because everybody always reverts to the bottom dollar instead of keeping the quality, and in reality the quality is what paves the road.”

VentiSette will also feature a full-service espresso bar, which Gimigliano says was an absolute requirement as he worked in the specialty coffee industry for 15 years.

Although Gimigliano lives in Vaughan, he chose the Yonge Street and Lawrence Avenue area for his shop because he noticed it was missing an evening hangout spot that was family friendly.

Gimigliano hopes that people will come to VentiSette to get a taste of Europe in their everyday lives.

“The goal is for everyone to really get that European culture, just that touch, to experience it and make it part of their lives,” he says. “What I’m trying to offer is a way to take a break from the normal stresses, from the everyday stresses of life that almost everyone has, even if it’s just for five or 15 minutes.”

Along with a staple of classic flavours, he says customers can also expect to find a rotating selection based on what’s in season, as well as some interesting concoctions like wasabi and chocolate or papaya, cinnamon and banana — just to get people talking.

“That’s the joy of it,” he says. “You are literally limited to your own imagination.”