After a disappointing gelato outing while visiting his parents in Port St. Lucie, Matthew Cairo knew he had to open his own shop. The nursing student, who had been working part-time at a gelato factory in Connecticut and training underneath an Italian gelato master, dropped out of school to pursue his dream. The bold move paid off: Matty’s Gelato Factory celebrated three years in business in March. Cairo is constantly coming up with new flavors and often crowdsources ideas from his customers, who deposit flavor suggestions into a jar that sits on the counter. Recently though, Cairo sought inspiration from the gelato mothership. Fresh off a trip to a gelato tradeshow in Rimini, Italy, he’s putting his new knowledge to work to come up with more exciting frozen innovations.
Must-Try Flavors:
Chocolate Fudge Brownie If you’ve ever overly enjoyed licking the bowl after putting brownies in the oven, you’ll love this.
Key Lime Cairo serves this flavor straight up or by the slice with a flaky pie crust.
Coffee Chocolate Mascarpone Once you taste the sweet, roasted notes of this gelato, you’ll be wishing you could trade it for your daily cup of joe.
Blood Orange Raspberry The citrus flavor of this non-dairy sorbet will satisfy more than just vegans.
Cannoli Everyone knows the best part about a cannoli is the ricotta and powdered sugar cream filling, so Cairo makes his own to fold into this gelato.
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