What is Gelato?

Gelato is Italian ice cream. The main difference between gelato and ice cream is the aeration (or “overrun”) of the product. Gelato is made with less air infused in the ingredients than ice cream. This results in a denser, richer texture. Another key difference is that it is kept at a slightly higher temperature, making it smoother with a creamier feel. Gelato also has 50% less fat than ice cream, as it primarily made with milk and/or fruit. The end result gives a unique texture with more intense flavoring.

Lots of people know gelato is lower and fat than ice cream, but did you know that it should be also lower in sugar? Gelato should never be over sweetened or artificially colored. Since it should also be served slightly warmer than ice cream, not frozen so solid that it is hard to scoop, it is traditionally served with a spatula. Generally gelato that is over frozen like ice cream, fake colored, or sickeningly sweet should be avoided.

Many people in the US have only tried gelato from commercial or franchise shops, and have never tasted what it should be like. Italians eat it for breakfast in Italy, with a brioche and espresso! It is meant to be a treat of course, but also meant to satisfy hunger and provide some nutritional supplement. Gelato can challenge the pallet with it's diverse applications from sweet to savory flavors that can entice and delight the senses...A traditional, healthy treat that has been enjoyed for centuries!


Gelato is an age-old delicacy that dates back thousands of years. The earliest beginnings of frozen desserts are recorded in 3000 B.C. when Asian cultures discovered they could consume crushed ice and flavorings. Five hundred years later, it became a custom for Egyptian pharaohs to offer their guests a cup of ice sweetened with fruit juices. Italians joined in as the Romans began the ritual of eating the ice of the volcanoes Etna and Vesuvius, and covering it with honey.

It was during the Italian Renaissance when the great tradition of Italian gelato began. The famed Medici family in Florence sponsored a contest, searching for the greatest frozen dessert. A man named Ruggeri, a farmer and cook in his spare time, took part in the competition. Ruggeri’s tasty frozen dessert of sweet fruit juice and ice (similar to today’s sorbet) won the coveted award, which immediately put Ruggeri in the spotlight. The news of Ruggeri’s talent traveled quickly and Caterina de Medici took Ruggeri with her to France.

In the late 1500s, the Medici family commissioned famous artist and architect Bernardo Buontalenti to prepare a beautiful feast for the visiting King of Spain. Using his culinary skills to present an elaborate and visually pleasing display, Buontalenti presented the King of Spain with a creamy frozen dessert that we now call gelato. Buontalenti is considered the inventor of gelato.

Gelato made its way to the Americas for the first time in 1770, when Giovanni Basiolo brought it to New York City. At this point, there were two types of gelato – one made by mixing water with fruits such as lemon and strawberries (also known as Sorbetto), and another made by mixing milk with cinnamon, pistachio, coffee or chocolate.


Today, gelato stores are opening all over the U.S. as Americans start to appreciate the superior quality of gelato and learn about the intense flavor, the natural ingredients and the nutritional value of gelato.