Gelato Journey
we paint with flavor, offering you a palette of sensations that dance on your palate. Each creation is a masterpiece,
What is a gelato?
Gelato (Italian for “frozen”) is handmade from whole milk, sugar, and other flavourings Typically fruit, chocolate, and nuts. It uses high-quality fresh ingredients. These ingredients slowly incorporate air as they are frozen, resulting in a thick soft cream that is slow to melt
HISTORY OF GELATO
“5000 years ago. First, Asian cultures discovered they could consume crushed ice and flavorings.”
In 16th-century in Italy the first gelato was made. An account of a Florentine banquet in 1595 recalls the carved shapes of sorbetti (water-based ices) and gelati being consumed at the court of the Medici dukes. As Italy’s gelato makers migrated, their recipes spread rapidly across Europe and beyond.
Five hundred years later, it became a custom for Egyptian pharaohs to offer their guests a cup of ice sweetened with fruit juices. Romans later began the ritual of eating the ice of the volcanoes Etna and Vesuvius, covering it with honey. Then came the Italian Renaissance during the 14th century, when gelato was officially developed by famous artist and architect Bernardo Buontalenti.
Ever wonder
how gelato is made ?
The journey of a thousand miles begins with a single step, and for gelato, that step is choosing the right ingredients. Quality is key, and using the best possible components for your gelato can make a world of difference. Cream, milk, sugar, and eggs form the base for most gelato. For the flavoring, the sky’s the limit – from fruits to nuts, to chocolates
This process is essentially a custard-making process that involves heating the milk, cream, and sugar, then slowly adding in beaten egg yolks. Patience is crucial, as the mixture needs to be heated slowly to prevent the eggs from scrambling. Once the base is ready it’s typically cooled overnight to ensure optimal texture. Once your base is set and ready now you can get creative with your flavors
GELATO VS.ICE CREAM
GELATO VS. ICE CREAM
GELATO VS. ICE CREAM
G e l a t o i s o n l y 2 - 1 0 p e r c e n t f a t , w h e r e a s i c e c r e a m c a n b e a s m u c h a s 1 8 – 3 0 p e r c e n t f a t . I t ’ s
l o w i n f a t a n d h i g h i n c a l c i u m , p r o t e i n , a n d B v i t a m i n s !
A n o t h e r i m p o r t a n t d i f f e r e n c e b e t w e e n t h e t w o , g e l a t o c o n t a i n s
l e s s a i r t h a n i c e c r e a m , t h e r e b y m a k i n g t h e f l a v o r m u c h m o r e
i n t e n s e
G e l a t o o f f e r s a b r o a d e r s p e c t r u m o f f l a v o r s , o f t e n i n c l u d i n g
f r e s h f r u i t , n u t s , a n d o t h e r i n n o v a t i v e i n g r e d i e n t s . T h e v a r i e t y
a l l o w s f o r a m o r e a d v e n t u r o u s a n d p e r s o n a l i z e d d e s s e r t
e x p e r i e n c e .