Every spoonful
tastes like Italy

Marco Polo began with a simple conviction: that the best gelato doesn't need shortcuts. No artificial colors, no rushed batches, no compromises on texture or flavor.

Our founder traveled through Emilia-Romagna and Piedmont, apprenticing with gelatieri who treat their craft as a discipline. Every recipe here carries that lineage — the kind of patience and precision that can't be hurried.

Today, we make every batch by hand in our Sunset District kitchen. We source dairy from Northern California farms and import our cocoa, vanilla, and certain seasonal fruits directly from Italy. The result is gelato that feels both deeply traditional and unmistakably alive.