There is ice cream… and then there is Christian Oddono’s Award-Winning gelati Italiani. Freshly made every day to his Italian grandmother’s coveted recipes - using Valrhona chocolate, Madagascan vanilla pods, Sicilian pistachios, Piedmontese hazelnuts, Indian mango, Caribbean cinnamon and so on - his weekly selection is a win-win lottery picked from 130 sumptuous flavours. A simple scoop ticks all the boxes for a satisfying mouthful of cooling indulgence.
And the winner is…Nocciola Piemonte Ice Cream!
 The Great Taste Awards are known as the Oscars of the food industry. Cue red carpets, tremendous applause and emotional speeches. Whiteleys would like to congratulate their very own Oddono's Gelati on scooping the "Best Speciality from the South East" Award!
Christian Oddono and his team of gelati makers took back to the kitchen a prestigious Great Taste Award for their delicious homemade fare. "We are delighted and thrilled," smiled Christian. "Winning a 3 star Gold Award was great, but winning a Best Speciality Award is fantastic".
Marco Petracchini, co-founder of Oddono's, paid tribute to his colleagues: "This is a reward for all the hard work, passion and belief we have put since we started the company four years ago. We would like to thank the whole Oddono's Team for their continuous dedication and support."
The Great Taste Awards judging standards, devised by the Guild of Fine Food, are the most rigorous in the UK. Every entry is blind tasted by teams of experts. This year's judges include Alex James, farmer, journalist and bass player with Blur, Mark Hix, the chef's chef, Charles Campion from Evening Standard & The Independent, Tom Parker-Bowles of UKTV Food's Market Kitchen and national food journalist Fiona Sims.
Bob Farrand of the Guild of Fine Food, said: "These awards have been running for 15 years now and are a recognised mark of excellence that consumers can trust and rely on."
Oddono's Gelati, part of Food Inc at Whiteleys, offer fresh, natural Italian gelato, produced from scratch on a daily basis, using in-house recipes.
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