the face oil gelato - råvi organics x Gelatissimo

Interview: Catherine (råvi organics) and Noah (Gelatissimo)

When launching the new råvi organics skincare line, I wanted customers to experience it with all their senses. That’s when the idea struck: what if we created a gelato using the exact ingredients from our organic face oil? Since the ingredients are so pure, it seemed like a fun and daring experiment. I reached out to the Zurich-based gelato makers Gelatissimo, known for their artisanal and inventive creations. Luckily, Noah from Gelatissimo loved the idea and was on board to collaborate with us.

Catherine: How did Gelatissimo come to life? What sparked the idea of opening your own gelateria?
Noah: Pascal and I have always loved exploring new places together, and during our travels we kept being drawn to one thing: traditional gelato, made with real passion. In many countries, this craft is deeply rooted in culture, yet in Switzerland it was still surprisingly rare. We saw so much potential and felt inspired to bring this unique experience home — to make artisanal gelato accessible right here. But our vision went beyond just gelato. With Gelatissimo, we wanted to share more than a treat; we wanted to inspire. For us, it’s about showing what it truly means to create a product built on respect — for animals, for people, and for nature. That’s how the idea of Gelatissimo was born: a place where indulgence meets quality, and where every scoop carries a sense of responsibility.

Catherine: What does Gelatissimo stand for today – what is most important to you?
Noah: For us, it’s very clear: quality always comes before quantity. Every gelato we create should be a true experience of enjoyment – honest, high-quality, and made with respect for animals, people, and nature. These values are non-negotiable for us and form the very foundation of Gelatissimo.

Catherine: What sets you apart from other gelaterias?
Noah: We are a small family business – and that’s exactly where our strength lies. Our manageable size allows us to stay especially close to our customers and to nurture true craftsmanship. We’re also the only gelateria working with Muka milk – a conscious choice for both quality and sustainability. Another key difference is our strong network: from HofNarr to Barranco, Cantina, and Gioia Genuss – partners who share our values and with whom we grow together. But perhaps what makes us most unique is our passion: the joy of continuously creating new flavors, experimenting, and improving. That’s what keeps Gelatissimo alive and truly special.

Catherine: Where do you find your inspiration for new varieties and creations? Does nature play a role in this?
Noah: Our inspiration often actually comes directly from nature. Many ideas arise during walks in the forest with my dogs – that’s when I find peace, fully take in my surroundings, and let myself be guided by scents, colors, and moods. At the same time, I connect these impressions with my past culinary experiences – this creates the foundation for new, often surprising creations.

Catherine: What role do sustainability and ingredient quality play for you?
Noah: Sustainability and the highest quality are essential for us. Even the best recipe loses its value if the raw materials aren’t right. That’s why we place the utmost importance on using only ingredients that are convincing not just in taste, but also ethically. For example: a mango must not only be sweet and aromatic – it must also be produced responsibly.

Catherine: What excited you about the idea of creating a vegan gelato from the ingredients of a face oil?
Noah: It was the perfect opportunity to combine two things: on one hand, we wanted to experiment with an extraordinary, unique creation, and on the other, support a company we personally find very inspiring and likable.

Catherine: What was the process like in creating an edible experience from a skincare product? Were there any special challenges or aha moments?
Noah: The process was both exciting and educational. First, we carefully analyzed the individual ingredients of the skincare oil and compared them with existing sorbet recipes. Then came the fine-tuning – including a long walk in the forest to process our impressions. The biggest challenge was finding the perfect balance of ingredients so they harmonize in taste, remain present, and maintain the right consistency. A real aha moment!

Catherine: Was there an aspect of the collaboration that you found particularly exciting or inspiring?
Noah: Definitely the uniqueness. There are hardly any gelaterias that can claim to have created a gelato from a skincare product. That challenge alone was incredibly exciting. At the same time, the collaboration itself was a delight – working with a partner we found genuinely authentic and inspiring.

Catherine: How would you describe the taste of the “råvi gelato” – is the face oil really edible? :-)
Noah: Absolutely! The “råvi gelato” is wonderfully refreshing and fruity – a sorbet that’s perfect for warm summer days and guaranteed to leave a lasting impression.