about
The Gelato Company
Our family has been making gelato for years up in the food valley of Italy, and all of our recipes are based on the freshest and finest quality ingredients.
We found the same "passione" and love for food here in the rainbow nation; a land offering produce of the highest quality for our gelato, with many options of local ingredients, but we could not leave behind our Sicilian pistachio or our Piedmont hazelnuts.
With over 70 flavours, we try to pass on an authentic Italian experience everyday the same way our Nonna Lina used to do when we were younger.
The Gelato Company has been founded with the purpose to create any recipe of ready made gelato for the HoReCa industry to make your menu stand out.
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GELATO HISTORY
Some fun facts and information about gelato
During the year 1686, a Sicilian fisherman named Francesco Procopio dei Coltelli, was the first person to manufacture a gelato maker. He opened a gelateria in Paris called Café Procope. It sold gelato and coffee to the tourists and locals of Paris.
Café Procope is still open to this day.
The most prominent question asked, is what makes gelato different to ice cream? Gelato has a much lower fat content than ice cream. Since the fat content in gelato is lower, it allows for a person’s palate to enjoy the rich and quality flavour delivery it offers.
Gelato is churned at a much slower rate, incorporating less air, leaving it thicker than ice cream. Gelato is served at a slightly warmer temperature than ice cream, so its texture stays silkier, smooth and softer for one’s enjoyment.
