A DIVINE BEGINNING

It Began on a Night in Naples.

Attending a noble’s party in Sorrento, Italy, in August of 1926, Angelo de Angelis and Adelina “Diamond Lil” Repucci met for the first time. Angelo was assisting his father serving gelato and fruit, while Diamond Lil’s presence was less about the event and more about her attire. With her majestic elegance and his dazzling charm, the pair was destined to be. As Diamond Lil’s father was a famous dress maker, she had a developed taste for glamour.

Angelo needed to make his mark

He knew the one thing that Diamond Lil loved more than a dress designed by her father was diamonds. On a night in his father’s workshop, Angelo caught a yellow glimmer from a freshly sliced Sorrento lemon.

H

e took the skin of the fruit and carefully placed a scoop of his father’s famous gelato inside – as a jeweler might set a diamond. It was a natural fit. He knew he had his mark. He had her diamond.

As the story of their love grew, so did the fame of Angelo’s product. As fate would have it, during the summer of 1962, Jacqueline Kennedy visited the Amalfi Coast. From local cafés to lavish parties, First Lady Kennedy encountered Angelo’s gelato filled fruits. The following summer, President John Fitzgerald Kennedy travelled to the NATO base in Naples. His trip was short, but not without request.

Angelo received a phone call.

 “The President of the United States has requested your presence.”

A day later, Angelo and Diamond Lil delivered Southern Italy’s greatest gift.

“My wife mentioned your dessert,” the President said, “but could not remember the name.” The President continued, “De Angelis, that is your name, right? What does it mean?” “Of the angels,” Angelo replied.

The President declared, “How Divine!”

And the name Divino was born. Divino’s history is reflected in the crafting of each dessert. Located on the same land as the original factory in Italy’s Amalfi Coast, Divino now supplies venues and supermarkets across the world. The diamond of dessert.

divino-about-min
CLASSIC TRADITION, MODERN PRESENTATION

How It’s Made

Each of our five fruits is sourced from a particular province in Southern Italy. The fruits are picked when ripe and brought to our factory in the Amalfi Coast. We then take each natural fruit, halve them and scoop out the pulp by hand. We then take this pulp, add water and 9g of cane sugar to make a delicious Italian sorbet in the flavor of the original fruit. We then place this sorbet back into the peel of the original fruit, flash freeze it and package it with both a serving tray and a spoon.

What’s the secret? Volcanic Water.

And while experts figure out all the beneficial properties of the volcanic water from Mt. Vesuvius that supplies our factory, we’ll just say that it makes things taste fresher, naturally.

FIND YOUR FRUIT

Which sorbet filled fruit is perfect for you?

Tangerine-1-min

CIACULLI TANGERINE

Lemon-1-min

AMALFI LEMON

Plum-1-min

VESUVIAN PLUM

Kiwi-1-min

ROMAN KIWI

Peach-1-min

APULIAN PEACH

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      CONTACT

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      Mailing Address

      One World Trade Center
      Suite 8500
      New York, NY 10007
      United States

      E-mail

      hello@lovedivino.com