What Is Gelato?

Gelato (je-'lä-(")tO) is the Italian word for ice cream. And yet, it is distinctively different from the ordinary frozen dairy desserts you may be accustomed to.

Gelato contains substantially less fat than American ice cream; it is frozen in a way that allows for much less product air buildup (referred to as overrun), and is served at a slightly higher temperature. Due to this, it tends to release much richer flavor tones than what you're used to tasting in your local traditional ice cream parlor.

As Old Country tradition would have it, Gelato exalts the simple yet sumptuous characteristics of natural ingredients, from wholesome milk to fresh fruits to the best selection of nuts and dried fruits. It is warm to the eyes, cool to the palate, and refreshing to all the senses.

Most important, it is a high quality, gourmet product, and it's poised to become the next trend in frozen desserts in the United States, offering a high profit potential.

Carpigiani is recognized the world over as "The Gelato Experts". Our Gelato batch freezers are the choice of fine Gelato makers on every Continent. When it comes to presentation and storage, our display cabinets are second to none. We designed them especially for the North American market, to ensure that your product is properly maintained and presented in the most professional manner possible.

We are also the experts in Gelato instruction. Attend one of our training seminars at the Carpigiani "Frozen Dessert University" in Winston Salem, NC, or contact your local distributor to arrange for a free demonstration. We would love to teach you how to make it, display it, serve it, and sell it.

Does this sound wholesomely good to you? Take a look at our image gallery, explore our equipment, and study the educational opportunities we have to offer.

We look forward to making you a Gelato enthusiast and expert!