A LITTLE Q&A ON GELATO

What To Tell Your Customers About this Italian Treat

Clients always ask us “how do I explain gelato to my customers?”

What seems like basic knowledge to all of us really isn’t, because surprisingly a lot of American’s still don’t know what gelato is and/or ever tasted it before.

Therefore we are taking this opportunity to answer those gelato questions you’ve been getting a lot of about and perhaps make your job a little easier. Feel free to print them off and share them with your staff or reuse our verbiage on your own printed materials. We highly recommend you post the answers to these frequently asked questions somewhere in your shop so that customers can easily read them.

What is gelato?

Gelato is a creamy, frozen dessert that originates from Italy. In Italian, gelato means “frozen.” Similar to American-style ice cream, gelato is a healthier alternative made with natural ingredients that include milk or water, sugar, MSNF (milk-solids-nonfat), stabilizers, emulsifiers, flavor and air. Many refer to it as Italian ice cream.




How is gelato different than American-style Ice Cream?

While both delicious and refreshing, ice cream and gelato differ in many ways. American-style ice cream is traditionally made with cream, and is classified by its butterfat content (12% – 16%). Gelato is made from milk or water, which accounts for a lesser percentage of butterfat (4%-8%) and also lesser calories and fat.

Gelato is generally creamier and denser than ice cream which makes it more pleasing to the palate and allows for a more flavorful experience. This is attributed to less air being incorporated into product during production and being served at a slightly warmer temperature.

What is sorbetto?

Sorbetto (also known as sorbet) is an American term for an even healthier version of gelato because it is made with water instead of milk. Sorbetto is generally fat-free and dairy-free, and traditionally a fruit-based flavor. In Italy, whether it is made with water or milk, it is still referred to as gelato. Sorbetto is served year-round but is a summer favorite for many.

Why is gelato considered artisanal?

Gelato is not only an Italian ice cream but an art form. From the classic waves that are created right out of the machine, to spatulart and an array of toppings and garnishes, the aesthetic gelato creates is just as important to gelato makers as the overall taste. Gelato masters take lots of pride in their gelato as it is made in small batch freezers that run three gallons at most and it’s this production style that differentiates it from ice cream which is made with continuous freezers that run up to 100 gallons at a time. Overall it’s the careful attention to the product that makes gelato artisanal unlike traditional ice creams found in buckets, pints or dipping cabinets.

Is gelato gelatin?

Gelato is not gelatin. Gelatin is a translucent, colorless, nearly tasteless solid substance, derived from the collagen inside animals’ skin and bones. Gelatin is the basis for jellied desserts such as meringue, taffy, marshmallows and gummy candy. While gelatin can serve as a stabilizers, gelato makers prefer to use plant-based products such as guar gum.

For even more information and facts about gelato visit www.WhyGelato.com – a gelato-inspired resource!