What is gelato?

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Gelato is an Italian version of ice cream, with three major differences.

First, gelato has significantly less butterfat than ice cream's typical 18 to 26 percent. Gelato contains about 10 percent butterfat. However, less fat does not mean less taste. With a lower butterfat content, gelato is less solidly frozen than ice cream, and melts in the mouth faster leaving a palette full of flavor.

Second, gelato has a much higher density than ice cream.  Ice cream is produced by mixing cream, milk, sugar and then adding air. Air is added to ice cream to significantly increase the volume.  This addition of air is termed “overrun” and some ice cream manufacturers utilize up to a 100% overrun--thus increasing the volume of the finished product by 100%.  Employing such a high overrun will decrease a products quality and lessen the intensity of the flavor proportionately.  With our gelato we typically have a 14 to 20% overrun which results in a higher quality, more flavor-forward, richer and creamier product.  

Third, gelato should be served slightly warmer than ice cream. While both gelato and ice cream are served below freezing temperatures, gelato should be served 10 to 15 degrees warmer than ice cream, allowing its flavors to melt in the mouth faster, enhancing its taste. When compared to ice cream, gelato offers a richer taste, a creamier texture in a product that is lower in fat and calories.  

Sorbetto is crafted in much the same way, but is water-based, dairy-free and fat-free.  Like our gelato, our sorbetto is made on site daily using the freshest ingredients possible.