Affogato al caffe
Hot espresso poured over cold gelato. Two ingredients, thirty seconds, no cooking at all.
Discover
More than a shelf
Twenty-odd years of bringing Italian food to Sri Lanka leaves you with more than stock. There are the recipes the kitchen keeps coming back to, the evenings we open the doors, and the containers worth telling you about.
All of it lives here.
- Cook it
What our chefs actually make with the shelves — written to be followed, not admired.
- Come to it
Tastings, supper nights and the days a case gets opened early.
Three ways in
Where to go next
01RecipesSix to start with, from a fifteen-minute cacio e pepe to a Sunday ragu. Every one lists the products it uses, so the shopping is done for you.Start cooking
02EventsTastings at the market, supper nights at Lago, and the occasional evening built around one producer.What is on
03NewsNew arrivals off the container, new stockists, and what is coming out of the bakery.Latest news
From the kitchen
Two to cook this week
Pizza at home
A slow overnight dough made with Tipo 0. No mixer, no special oven, only patience.
Coming up
Upcoming events
Pasta Masterclass at Lago
A hands-on evening dedicated to the art of fresh Italian pasta. Learn how to make Tagliatelle from scratch, from preparing...
Just in
Two from the shop floor
The new online shop is open
Everything we import and everything we bake, in one place, with the prices on the label.
What frozen actually means
Our bread arrives frozen on purpose. Here is why, and what to do with it.
Behind it
The same kitchen, four doors
Ceccato Market on Galle Road for the shelves, the warehouse in Kelaniya for production and trade, il Gelato outlets for a cone or cup, and Lago for a table. What we cook in one turns up in the others.
While you are here
Everything we write about is available in our shop
From the flour the bakery runs on to the oil we put on the table at Lago.
