Below are testimonials from some long-standing customers.

"Working with Eduardo is great when you want specific flavors and when you want to be creative. He's always flexible and willing to try new things. All I have to do is tell him the idea and give him 48 hours. When I create a menu, I might need gelato that's lavender or almond or black currant. Those are not easy flavors to find. I'll tell him I need a flavor for the next week, and he always gives yes for an answer. He does a large selection for us. The service we have with Eduardo is the same service as if we were to do it ourselves."

— Didier Montarou, Executive Chef at InterContinental Hotel (Boston, MA)

"Eduardo first approached me with samples several years ago, and he's been bringing samples ever since. The sorbets are the true taste of the ingredients—mango is true mango, raspberry is true raspberry. Same goes for the gelatos. I'm always impressed with the natural ingredients he uses and his homemade recipes. But it's the service that's really key for us. Eduardo answers the phone himself most of the time. It's nice to have that personal touch. He comes to the store himself to do tasting demos. A lot of businesses farm that out and you don't get the same consistency when there's always someone else doing the demos. Eduardo clearly has a passion for his product. It's his baby."

— Barbara Hoefer, farm stand manager at Verrill Farms (Concord, MA)

"We go way back with Giovanna. We started ordering when they were a smaller operation. There are so many gelato companies out there, and so many of them promise different things. But I know that the product I'm getting from Giovanna is always high-quality. We only carry local items and I love supporting small local companies. It's part of helping out the local economy. Whenever anyone comes in here with a new type of gelato, I'm reluctant to take it in. If another company came in with a better gelato, which I can't imagine, it would take much more that the product for us to put it in our freezer. Giovanna never cuts any corners. I'm blown away whenever they do tastings here. You can tell just by tasting their products that the flavors are pure. They use simple ingredients. Pineapple sorbet tastes like pineapple sorbet."

— Teri Volante Boardman, owner of Volante Farms (Needham, MA)

"Eduardo is always willing to create flavors for us. I do "pasta tours"—three-course meals that represent a region of Italy—and I try to serve a nice gelato each time. Eduardo has made us flavors like olive oil. It's a load off my back to be able to get something customized and not have to make it myself. And it's great to work with someone who's excited and passionate about the craft. He's on time all the time and he'll ask for suggestions to make sure everything is ok—all the things big corporations don't do. He's really accommodating to our needs. If we need different tub sizes for storage in any given week, he's flexible, which is magical for a small restaurant like us."

— Nuno Alvez, Chef and general manager at Tavolo Ristorante (Dorchester, MA)

In the Press

The Boston Globe, August 13, 2013
"All gelato is not created equal. Kreindel offers a litmus test to determine quality. 'If you want to know if it's true gelato, try a nut flavor. Nuts are expensive. You can tell immediately if it's made with real nuts or flavoring,' he says, dipping into some pistachio gelato. 'It's not bright green, but see how intense it is?' A sample delivers a deep, three-dimensional pistachio flavor.
In addition to classics such as caramel-like dulce de leche gelato and strawberry sorbet, Kreindel tinkers with more eccentric flavors. The staff churns out 600 pints a day." — Read more

JewishBoston.com, July 22, 2012
"In 2008, Eduardo Kreindel went from architect to artisan, starting a business making gelatos and sorbets with his wife. We caught up with the man behind Giovanna Gelato to learn about the career change, and to talk shop about his frozen confections."

Newton Patch, January 3, 2012
"When you think about gelato and sorbet, you don't normally think about either architecture or Argentina, in spite of Argentina's significant Italian immigrant population. But that is the genesis of Newton resident Eduardo Kreindel's company, Giovanna Gelato e Sorbet. Based out of Kreindel's Newton Highlands home (with full licensure and a small but surgically clean professional kitchen), Giovanna was started in 2008 out of a desire to move into a new line of work after he grew 'disenchanted' with his original profession, architecture."

BostonZest, January 2010
Despite the wind chill outside, it was a perfect day for a gelato provided that you were at the Wayland Winter Market. In the tropical setting of the Russell's Garden Center greenhouses, it felt right to pick a flavor or two and stroll the sunny market aisles enjoying a frozen treat. The gelato vendor is Giovanna's Gelato E Sorbet.

Boston Globe Magazine, November 2008
Eduardo Kreindel grew up eating gelato in his native Argentina. Most of the purveyors in Buenos Aires, he says, were Italian immigrants who would divide their time between Argentina and Italy, spending the warmer half of the year in each. It's those flavors he's recapturing with Giovanna, the gelato and sorbet company he started this spring. Kreindel's products are sold in restaurants and at specialty markets around town (Capone, Savenor's, Russo's, and others), and he's now scooping at the Tuesday Lexington Farmers' Market and the Friday Newton Farmers' Market.

Edible Boston, Summer 2008
Dense but not packed, frozen but not hard, flavors as clean as nature, smooth and creamy (from whole milk, not cream), artisanal "Giovanna" gelati and sorbets offers the exquisite sense of "mmmmm…" And perfect mouth feel all the way down. "Giovanna Gelato e Sorbet" has just upped the standard for real gelato in the Boston area. Newly launched locally by Argentinian-born Eduardo Kreindel, Giovanna's (named after his mother) is quickly finding homes in restaurants and local retail outlets and will be at two farmers markets this summer.