What is Gelato?
Gelato is Italy’s version of ice cream, with three major differences.
First, gelato has significantly less butterfat than ice cream's typical 18 and 26 percent.
However, less fat does not mean less taste. With the lower butterfat
content, gelato is less solidly frozen than ice cream and melts in the
mouth faster.Therefore, the customer will taste gelato’s full flavor
immediately.
Second, gelato has a much higher density than ice cream. Ice cream is
produced by mixing cream, milk and sugar, then adding air.
Manufacturers add air to ice cream because it nearly doubles the
quantity of their product. But, it cuts their quality in half. No air
is added to gelato. The result is a higher quality dessert with a
richer, creamier taste.
Third, gelato is served slightly warmer than ice cream. While both
gelato and ice cream are served well below the freezing temperature of
32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than
ice cream. Because it is less solidly frozen, gelato’s taste is further
enhanced as it melts in the mouth.
Tutto Dolce uses real fruit, nuts, chocolates, milk and cream, not syrups.