What Is Gelato?

Our signature dessert. Judged as the best "ice cream" in Nashville two years running, our gelato is made with fresh natural ingredients one pan at a time honoring the traditional process of making Gelato. It is a process that combines centuries of Italian artistry and culinary genius. Anyone that has tasted authentic Gelato will tell you that is one of life’s true pleasures.

While gelato has become synonymous with ice cream, true gelato contains very little cream. This lack of cream means that gelato his significantly less butterfat. According to FDA guidelines, in order to call a frozen dessert “ice cream,” a product must have a minimum of 10 percent butterfat.

Ice cream typically is 18 to 26 percent butterfat coming from the use of heavy cream. Our dessert gelato flavors are made with whole milk and range from 4 to 7 percent fat content. Our water-based fruit flavors contain about 1 percent fat.

However, less fat does not mean less taste. When you don’t have fat masking the overall flavor, the intense natural flavorings of gelato are enhanced in every lick. Gelato has a much higher density than ice cream. Ice cream is produced by mixing cream, milk and sugar, then adding air. Due to the unique process by which it is made, gelato has a denser, smoother and creamier consistency.

Gelato is served slightly warmer than ice cream. While both ice cream and gelato are served well below the freezing temperature of 32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than ice cream. Because it is less solidly frozen, gelato’s taste is further enhanced as it melts in your mouth. This combination of intense flavor and density of product creates a taste sensation like no other.