IN ITALY, the best gelaterias make gelato every day using local milk, the finest ingredients available and traditional techniques perfected centuries ago.
BUT ALAS! Something tragic happened as Italy’s sweetest treasure found its way to America…
So-called “gelato” started to pop up here and there, but few were made with respect for the art of gelato. Bland, pre-made and over-iced, these impostors started to be passed off as “gelato.” The traditions that made the frozen treat a delight were beginning to be lost…
… UNTIL NOW.
INSPIRED BY TALES of gelato past, and following in the footsteps of the gelatieri before us, we set out to rediscover the techniques and practices of the Old World Italian masters of gelato and use them as a foundation for creating innovative flavors born of the essential traits of truly artisanal gelato: use of local milk, adding only the best ingredients, and making a fresh product — from scratch — daily.
THE GELATO FIASCO is the result of our quest.
We’re proud to bring to you the best gelato made anywhere. If you don’t agree, please let us know so we can make it right.
Josh & Bruno
Gelatieri
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