What is Gelato?
Gelato is term used to describe the classic Italian ice cream. Literally, Gelato is the Italian word for “ice cream”. However, unlike the ice cream you are used to eating in the US, gelato is made with less high fat cream. Also, you probably didn’t know that US ice cream contains up to 100% air! That’s right. Just let a bowl of ice cream melt and see how much is left. Gelato, on the other hand, has much less air – about 30% -- and the result is a much more intense flavor. The result is a frozen desert with up to 1/3 less calories and fat than regular American ice cream with about 4 times the flavor! Gelato is also served a bit above freezing – about 7 degrees. The slightly warmer temperature further increases the tastes sensation and provides a smooth, creamy consistency.

History of Gelato
It is not clear as to when and where gelato originated or actually who invented it. Many traditions, characters, stories and anecdotes followed each other and contributed to making the gelato we know and love today.

However, the creamy, great tasting gelato we are familiar with today dates back to the 16th century and the credit for its invention often goes to Italian masters.

Among them Ruggeri and Bernardo Buontalenti, both natives of Florence, are often cited as the original masters of the desert. They delighted the court of Caterina dei Medici with their creations.

The Italians are certainly credited with introducing gelato to the rest of Europe and the world. They perfected recipes and soon developed essentially new machines for its production. Sicilian born Francesco Procopio dei Coltelli was undoubtedly one of the most influential individuals in the history of gelato, and was one of the first to sell it to the public.

In 1686 this man from Sicily improved the preparation of ‘Sorbets’; Gelato made without milk (which had been introduced in Sicily by Muslims). He was summoned to Paris, where in 1686 he opened a café named after himself, "Café Procope". That café’ quickly became one of the most celebrated haunts of the literary establishment in France and was attended by Voltaire, Balzac and Victor Hugo. Still today this Cafè is one of the most intriguing sites of Paris.

Our gelato base is blended to achieve a low fat and sugar content, then flavored to give you an intense taste sensation. Whether it is flavored with local strawberries or imported Sicilian pistachios, our gelato will make you think you are actually eating the strawberry or pistachio!

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