The texture and shape of real Italian artisanal gelato are always smooth and creamy—never icy or grainy. This is because we make our gelato fresh, every single day, ensuring it never sits around long enough to lose its quality. We also store it at an optimal temperature of around -12°C to -14°C (10°F to 7°F), which keeps it cold but never rock-hard, so every scoop is soft, luscious, and full of flavor.
Beyond Ice cream
The Art of
Italian Gelato
What is Gelato and what makes it different?
Gelato is an Italian frozen dessert—similar to ice cream but definitely not the same.
Why? Because ice cream is mass-produced in big factories and shipped for days. Meanwhile, our gelato is made fresh, in small batches every day, right in front of you. That’s what gives it a creamier texture, a richer flavor, and a lighter feel.
At Gelato&Co., we stay true to tradition, following time-honored recipes from Cremeria Funivia to bring you the real taste of authentic gelato. Fresh, pure, and unmistakably Italian.
Texture & Shape
Natural color
Unlike mass-produced ice cream, authentic gelato has natural colors—no neon shades here! If you ever see an unnaturally bright green pistachio gelato, it’s a red flag—most likely, artificial colorants and preservatives have been added. At Gelato&Co., we ensure that every flavor looks and tastes as nature intended.
Temperature
& Storage
Real Italian gelato is stored at a slightly warmer temperature than ice cream, keeping it at the ideal consistency—never too hard, never too soft. At Gelato&Co., we display our gelato in stainless steel tubs, which not only maintain the perfect temperature but also ensure maximum hygiene, preserving the quality of every scoop.
Texture & Shape
The texture and shape of real Italian artisanal gelato are always smooth and creamy—never icy or grainy. This is because we make our gelato fresh, every single day, ensuring it never sits around long enough to lose its quality. We also store it at an optimal temperature of around -12°C to -14°C (10°F to 7°F), which keeps it cold but never rock-hard, so every scoop is soft, luscious, and full of flavor.
Natural color
Unlike mass-produced ice cream, authentic gelato has natural colors—no neon shades here! If you ever see an unnaturally bright green pistachio gelato, it’s a red flag—most likely, artificial colorants and preservatives have been added. At Gelato&Co., we ensure that every flavor looks and tastes as nature intended.
Temperature
& Storage
Unlike mass-produced ice cream, authentic gelato has natural colors—no neon shades here! If you ever see an unnaturally bright green pistachio gelato, it’s a red flag—most likely, artificial colorants and preservatives have been added. At Gelato&Co., we ensure that every flavor looks and tastes as nature intended.
Gelato & Health
The benefits explained
Is Gelato healthier than ice cream?
Good news for your sweet tooth! Our gelato is lower in fat and calories compared to traditional ice cream, thanks to its higher milk and lower cream content. Plus, we use natural ingredients, avoiding preservatives and artificial stabilizers.
But gelato isn’t just about health—it’s about happiness. In Italy, gelato is a symbol of indulgence, celebration, and togetherness. It’s a way to savor life’s simple pleasures, or as we like to say, to enjoy la dolce vita.
What is Gelato made of?
Our gelato starts with a simple base of milk and sugar, with some recipes incorporating egg yolks for added richness. No artificial additives here—we let the natural flavors shine.
Gelato & Business
Business success
How to open a gelato shop
Dreaming of your own gelateria? Right now, the U.S. market is booming, with demand for real artisan gelato on the rise. From toddlers to grandparents, everyone is a fan—making gelato’s addressable market virtually unlimited.
While Europe boasts 65,000 artisan gelato shops, the U.S. currently has just 10,000—leaving plenty of room for growth at an average rate of +4.01% forecast through 2027. At Gelato&Co., our mission is to lead this artisanal movement worldwide.
If you’re looking to build a career in gelato, there’s never been a better time. With training from Italian masters and a commitment to genuine, handcrafted quality, you can now bring artisanal gelato to your community.
