Gelato is a growing phenomenon, deeply rooted in Italian culinary history. Gelato differs from traditional ice cream with its bright colors, intense flavors, smooth velvety texture and natural ingredients. Gelato contains little fat and sugar, making it readily digestible. Dairy based Gelato contains 4-5% butterfat as compared to ice cream at 14-16%.

Fruit based Gelato made with water (Sorbetto) contains almost no fat (0.25%).  Gelato contains 35-50% overrun (air) as compared to traditional ice cream at 80-100%.  Less overrun and fat allows the natural flavors to emerge.