Gelato is a generic Italian word for frozen. The same word is commonly used in English speaking countries to refer to frozen dessert that is prepared the Italian way. During the preparation of Gelato the ingredients are super-cooled while stirring to break up any ice crystals as they form. The result is a smooth and creamy texture even though it contains hardly any cream! It also has less than 35% air that leaves you with a dense and extremely flavoursome concoction. It is made with the freshest of fruit and other yummy ingredients imported straight from Italy. The best part is that Gelato contains only 5–10% fat!

What is Sorbetto?

Sorbetto is the Italian word for a sorbet, which is nothing but a form of Gelato that contains no milk or cream. It is a frozen dessert made from iced fruit puree and other ingredients. This refreshing dessert originated in the hotter parts of southern Italy and Sicily. What’s more is that Sorbetto contains absolutely no fat at all!

Why is Gelato better than regular ice cream?

Unlike ice cream, Gelato is whipped with hardly any air, so the flavours are intensified. Gelato ingredients are not homogenised and the result is that it melts faster than ice cream. Much of the experience lies in its semi frozen consistency. And because it is kept semi frozen and not rock-hard, the flavours come bursting through. Gelato is served from a different freezer than an American style ice cream. This is a forced air freezer, which is usually held at about -15°C allowing the Gelato to be served straight out of the Gelato machine! The best Gelato is made fresh daily.

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