Death in Venice works with local farmers and suppliers in an effort to use exclusively fresh, local and seasonable ingredients.
Gelato is a denser and more premium alternative to ice cream. Because it is milk-based and contains 15-20% less air whipped air it produces a less fattening and more velvety product that showcases flavour more effectively than ice cream.
They produce a variety of dairy-free and vegan sorbetti. They use coconut milk, rice milk and almond milk as an alternative to dairy. Most of their gelati and sorbetti are gluten free.

For Jump into Spring, Death in Venice will be using both cricket powder, and whole roasted crickets and mealworms in very unique, palate-pleasing ways.

www.deathinvenice.ca