Many Americans characterize gelato as "Italian ice cream," but it's actually a more versatile term. Italian gelato includes all frozen desserts within the realm of ice cream. In the US, gelato is not technically considered ice cream because ice cream legally contains a minimum of 10% butterfat. (Depending on the type and style, ice cream usually contains between 10% and 25% butterfat). Gelato is usually made with between 3% and 8% butterfat, making it a healthier option.
Compared to ice cream, less air is churned into gelato, producing a creamier and denser consistency. Gelato is also a softer and more delicate product, partly because it is served at a relatively warmer temperature. These qualities allow your taste buds to experience flavors more intensely. They also account for why nutty and naturally rich ingredients often make the most exciting gelato flavors. In fact, gelato is often perceived as more flavorful and indulgent, despite its lower fat content.
Sorbetto is water-based gelato. While other gelati use milk and cream as the main liquid components, sorbetti simply use water. That does not, however, mean that sorbetto is hard and icy. When done right, sorbetti should have the same creamy, dense, and rich consistencies as other gelati. Sorbetti often lend themselves to fruit flavors, to highlight the quality of fresh fruits.
Our sorbetti are vegan and fat-free. All of our gelati are gluten-free.
Our recipes are crafted and customized so that we can perfectly balance each flavor. We believe in using fresh, local ingredients wherever possible - our milk and cream comes from right around the corner, and we love using fresh fruits during peak season. For traditional Italian flavors, we use premium nuts and ingredients, straight from Italy.
All of our gelato is made fresh daily, using the most artisanal methods out there. Our equipment and production process matches that of the original Italian gelato makers. These methods are rare in the US. In Italy, they're only found among the remaining true artisans, and they produce a product like no other.
After excessive research and taste-testing, we’ve found that the highest level of gelato can be found in Bologna, a city in Northern Italy affectionately nicknamed “La Grassa” or “The Fat One” (sounds like a good start, right?). While each Italian region has its own spin on gelato styles and flavors, the Bolognese are truly raising the bar in the industry. So that's where we learned the art of gelato-making, in the heart of Bologna, surrounded by some of the best gelato in the world.
But don't just take our word for it - come try our gelato to taste the difference!