What is Gelato?

Rather than bombarding you with useless information such as the age, the origin of gelato and who discovered it, I will get right to the point! Gelato is made with milk rather than cream; therefore it contains a lot less fat than traditional ice cream. Gelato contains 4 to 6 percent fat (depending on the flavor); ice cream has at least 14 percent fat. Gelato has 40% air incorporated in it during the process, versus ice cream that has 100% air. Because gelato has less air, it has a more dense texture.

I serve gelato the way it is produced. I do not play with it on any type of surface and I do not add candy, nuts, or any other toppings before you eat it. The ingredients are imported and it is made in small batches. Therefore, gelato is more expensive than traditional ice cream. At La Gelato LLC we don't have the expenses of a retail shop, therefore we can pass the savings on to our customers. Gelato is sold in small containers because it is made to be consumed once it is taken out of the freezer, by refreezing the product, it will start to crystallize. The product will not harm you, but the texture is lost. You do not need to consume a large portion of gelato to satisfy your palate. To summarize, gelato is denser, delicate, and contains less fat; therefore.............

Gelato is to ice cream as a lady is to a woman!