gelato [juh-lah-toh]: A rich ice cream made with eggs and usually
containing a relative low percentage of butterfat.  A frozen Italian taste treat.  

           True gelato is all-natural and is made with whole milk, perhaps eggs, sugar and full flavored seasonal fruits or natural flavorings.  Different than ice cream, gelato contains less air resulting in a much fuller flavor.  Gelato is also less fattening than ice cream, as it contains only 3-8% butterfat as opposed to ice cream, which contains between 16-30%.  Our own recipes vary between 5 to 8% butterfat.  Italian gelaterias usually produce their gelato daily, so it is always fresh.  The colors of gelato are bright, the flavors intense, and the consistency is rich and velvety.  People are amazed that the vivid colors and intense flavors of our gelato are achieved without any artificial colors or flavors.

           There are many different styles of gelato reflecting the tastes of various regions.  A Northern Italian style tends to be richer in taste and texture by including a higher percentage of cream and eggs.  The style of Southern Italy generally is lighter and easier to digest in warmer weather by using less cream and little or no eggs.  Our own gelato is made so it is intense in flavor, but light on the palate leaving no heavy aftertaste.

           Sorbettos are not made with milk but are water based using only fresh, ripe fruit, liquors, or spices and sugar.  Sorbettos are thought to have beneficial digestive properties and are often served at meals between heavy courses to cleanse and refresh the palette.

           The history of gelato is speculative.  Some stories have gelato originating in Asia or the Far East where Marco Polo traveled in the 1200’s and, having tasted this delight, introduced it to Italy upon his return.  There is evidence, however, that earlier gelatos were made by collecting snow during the winter months and storing it in basements up to 30 meters deep.  The frozen desserts were water-based, made by freezing fruit juices, or dairy-based by freezing almond milk.  During the early 16th century, an Italian architect named Bernardo Buontalenti discovered a way of freezing a mixture of churned, sweetened milk and egg yolks, and thus was born the art of making gelato.