Bobboi Natural Gelato in downtown San Diego's Little Italy churns 18 from-scratch flavors daily at its 1,000-square-foot gelateria on Kettner Boulevard at the corner of Ivy Street, using organic milk, seasonal California produce, and locally grown pistachios with no emulsifiers, corn syrup, or artificial colors. Co-founded by Andrea Racca and gelato chef Monica Maccioni — both natives of Sardinia, Italy — the shop stores its product in a traditional pozzetti display that conceals the gelato to preserve texture, a Sardinian technique distinct from the open-case presentation at Pappalecco's gelato counter elsewhere in Little Italy. The original La Jolla shop opened in 2014, and this Kettner location joined in 2022 as the brand's dedicated Little Italy storefront after the Little Italy Food Hall permanently closed. Four daily vegan options include a dark chocolate sorbet sweetened with agave syrup, and seasonal collaborations with San Diego chefs produce limited-run flavors like Miso Orange Maple and Pineapple Amaro. The ingredients-first philosophy — where flavor comes from the produce rather than from additives — shares a parallel ethos with the small-batch ice cream approach at Salt & Straw downtown, though Bobboi's Sardinian roots and pozzetti method set it apart. Seasonal catering builds gelato service for private events, weddings, and restaurant collaborations anchored by the rotating 18-flavor daily production.