GELATO
DOLCE GELATO
"You can make a bad product with good ingredients, but you can't make a good product with bad ingredients." -- Maria Coassin, our teacher and mentor
That's why we use only the best of local products like Hartzler's dairy and freshest fruits available, as well as the purest imported nuts and chocolates in our recipes. We feature 16 flavors of gelato and sorbets daily all of which are made on-premise, from scratch. No mixes.
We make small batches that get devoured daily so we are always making more and experimenting with new flavors. We have two "Bravo" gelato machines imported from Italy along with our recipes ensure the creamy texture and robust flavor you won't get anywhere else.
ICE CREAM vs GELATO
ICE CREAM
Churned at a fast speed adding up to 50% air.
GELATO
Churning at a slow speed only allowing up to 30% air. This means creamier, smoother, silkier and more dense desert!
ICE CREAM
Between 14 - 25% butterfat.
GELATO
Between 4 - 9% butterfat. This means less fat coating your tongue for more intense flavor. This also means you can eat more!
ICE CREAM
Served between -8 and -3 degrees fahrenheit.
GELATO
Served between 7 - 12 degrees fahrenheit. This means your sophisticated palate is better able to taste flavors and less brain freezes!
ICE CREAM
Served using a scoop.
GELATO
Served using a spade. This means you are eating fancy Italian gelato!
GELATO FLIGHTS
