Nutrition of Gelato & Sorbetto

By using the finest Italian technology and expertise, Taste Gelato Artigianle creates
the highest quality gelato and sorbetto. We utilize natural, premium ingredients from
various regions around the world, while making it a priority to use local products
whenever possible. We offer a lower in fat alternative, without using any
preservatives, ultimately presenting a fresher product with
intense flavors and smooth texture.

Gelato vs. Ice Cream

There are a few main differences between gelato and ice cream.
Ice cream has a minimun of at least 10 percent fat and gelato is made with a
greater proportion of whole milk to cream, so it contains only
5 to 7 percent fat. Another difference between the two is that
gelato is churned at a slower speed than ice cream, so it's more dense
because not as much air is whipped into the mixture.
Finally, while ice cream is typically served frozen, gelato is typically stored
and served at a slightly warmer temperature, so it's not quite completely frozen.
The amazing, rich flavor of gelato is the result of a lower fat content.
It doesn't coat the mouth allowing one to taste the intensity of the flavors.

Sorbetto

Sorbetti are all about fruit. With no milk or cream, sorbetto depends on
water, sugar and fresh fruit. The key is FRESH fruit and a lot of it.
Using less water results in a softer, less icy texture.
Sorbetto has almost no air whipped in yielding a much more dense
and flavorful product without any fat.