San Diego’s mainstay Italian gelato shop, Bobboi Natural Gelato, is now open on the corner of Kettner Boulevard and Ivy Street in Little Italy location. The new shop within the AV8 apartment building joins Bobboi’s stand at the Little Italy Food Hall in providing authentic, high-quality, artisanal gelato to the community that follows a strict seasonal calendar to ensure each flavor stays true to its ingredients. Along with its original La Jolla shop that opened in 2014, this new location marks the fast-growing brand’s third San Diego area location. Bobboi’s new Kettner shop serves 18 of its from-scratch, Italian-meets-Californian-style gelato and sorbet flavors made from seasonal and organic ingredients seven days a week.
GOOD IN THE ‘HOOD
While Bobboi’s stand in the Little Italy Food Hall is a compact iteration of the beloved gelateria, the Kettner Boulevard location is 1,000 square feet of gelato goodness. The expanded menu includes signature flavors like Pistachio, Chocolate Caramel and Dark Chocolate Sorbet, along with its more unexpected flavors, from Pumpkin Amaretto (made with organic pumpkin, organic pumpkin spices and amaretto cookies) to Rose Almond (local Hopkins almonds and Lebanese rosewater). There is also an espresso bar serving drinks and affogatos. Bobboi’s signature Pozzetti gelato case hides the gelato away to maintain the exact temperature needed to serve up only the freshest gelato. Designed by Arch5’s Rachelle Domingo and her team, the space features colorful accents like bright tile plus indoor-outdoor seating.
Bobboi’s gelato chef, Monica Maccioni, regularly collaborates with San Diego chefs across genres to create unique, culinary-driven flavors. These one-of-a-kind flavors, like Miso Orange Maple that was inspired by The Crack Shack’s famous butter served alongside its biscuits and Pineapple Amaro made using Nolita Hall’s pineapple-infused amaro liqueur, will eventually be available at the new location.
FROM ITALY, WITH LOVE
Run by Andrea Racca, co-owner, founder and CEO, Bobboi is a singular expression of one of Europe’s most beloved and well-known frozen treat. Behind the gelato flavors is Gelato Chef Monica Maccioni. Together Racca and Maccioni, both natives of Sardinia, Italy, work to create gelato that’s true to their native Italy yet reflects what they love most about their new home of California: the bounty of seasonal ingredients.
Monday through Thursday, 11 a.m. to 10 p.m.
Friday and Saturday, 11 a.m. to 11 p.m.
Sunday, 11 a.m. to 10 p.m.