If you lived in Italy, you might recognize the name Francesco Palmieri. He’s a master gelato maker, renowned instructor, and a force in the gelato world there. Daniele Buzza, raised in Sardinia, learned how to make gelato in Milan under Palmieri and then went on to apprentice at a gelateria in Athens. Now he is the gelato maker at the new Italian Café Gelato in Quincy, a sleek shop fashioned after gelaterias in Italy. He co-owns the shop with husband and wife team Giancarlo Baldini and Denise Santini, who also own the Italian restaurant Casa Razadora on Water Street in Boston.

Buzza each day churns out dense and creamy artisanal gelato with intense flavor. The pale green pistachio is made from nuts imported from Sicily and embedded with sizable fragments; mascarpone is studded with figs; cannoli gelato is topped with crushed cannoli shells and candied fruit. The treat is not as cold as ice cream and made with less air so you can taste the separate flavors. Wild berry and papaya melon sorbets that mirror the fruit are included in the 24 rotating flavors ($3.90 to $7.50 for cups with one to four flavors).