I have been asked numerous times to "Tell my Story"(what got you into the Gelato business?, where did you learn?, where do you come from?), and with this Blog I hope to be able to answer the myriad of questions I am asked everyday and give all food lovers and food curious, an insight on the Gelato business and what it takes to make Gelato.

To start I want to make everyone aware that I personally never say or claim to make or have the Best Gelato in the world... I have visited many states in the US and many countries in the world; I have eaten Gelato, Ice Cream and Sorbet from some of the most famous places on earth as well as from unknown holes in the smallest of villages; I have fed my palate some of the best frozen desserts and some of the worst... My only claim is that I produce a Top Quality product with the best ingredients available.

Gelato making is the new trend... in the early '90s gelato shops were appearing in many of the major US cities only to be pushed aside by the Frozen Yogurt business model, which provides entrepreneurs with low overhead expenses and a smaller initial investment.                                                                                                               

Today, thanks to the Internet, and an easily accessible information network, a new passion for Gelato is emerging; Many have become "Gelato Makers" to get in the trend. They utilize ice cream bases, easily available and common in the US, and prepare a product they market as gelato and sell to the masses; companies like Ciao Bella or Talenti, which currently have products in supermarket shelves, such as Whole Foods , A&P or Shoprite, are currently selling the products I speak of and don't have any problem in saying so, others serve pure garbage and claim to be serving traditional product and to be using top quality ingredients.

With each post I'll be letting you into my world, I will share recipes, concepts, new projects and ideas, I will answer all questions and hopefully keep you entertained.

Lastly, I want to apologize for any grammatical error you might encounter, let's not forget that at the end of the day, I am still an Immigrant.

A presto, 

Giorgio