You can call it ice cream! Really, we do it all the time. It’s the original ice cream!

But honestly it’s so much more. Ask anyone who’s been to Italy and come home with a craving for some authentic stracciatella or fragola. There’s just something indescribable about the indulgence of a gelato.

The bold, artisanal flavors and simple ingredients are part of a culture and tradition spanning hundreds of years, a Renaissance, and not just one, but two volcanos! Yeah… take that, ice cream.

Biggest difference? Gelato has up to 70% less air than modern ice creams. Basically ice cream is gelato with air added to it, and air has no flavor! Ice cream compensates by adding more cream and less milk, so gelato is tastier and healthier. A little gelato goes a long way because gelato is more dense and rich, or intensely-flavored. Lastly we make our gelato fresh as it should be because it is displayed in our shop at about 10 degrees. The resulting sensation is less cold on your tongue, always pay attention to the mouthfeel of a frozen dessert!