| What
is
Gelato? Gelato (jay-lah-toh) is an Italian word meaning "frozen". If talking about frozen desserts, it means ice cream. It is made with virtually the same ingredients as ice cream, but in different proportions and with slightly different techniques. In America, to be officially classified ice cream it must contain at least 10% fat. Most well exceed this, often reaching 14% and more. Gelato ranges from 6-8% fat, and our fresh fruit sorbettos contain no dairy and have 0% (ZERO) fat! Gelato contains less air than ice cream, so it is dense and creamy, and has a higher serving temperature, giving an intense, clean perception of the flavor. Gelato is art. Gelato is ice cream the way it was meant to be! The history of gelato and ice cream is shrouded in mystery, with many cultures claiming to have invented it. Early civilizations enjoyed fresh snow mixed with fruit juice or other ingredients for the first frozen treats. Not much changed significantly until the invention of refrigeration. The first frozen desserts came to the U.S. in 1770, when Giovanni Bosio, an immigrant from Italy opened the first gelateria (gelato shop) in New York. From there, the ice cream craze took off in America, making us all happier people. For a fact-based look at the history ice cream, see |