The Secret Life of Gelato ...

Many people use the words gelato and ice cream interchangeably—but they are not the same thing. The difference lies in more than just language; it's in the ingredients, process, and philosophy behind each frozen treat.

Here’s what sets gelato apart:

1. Less Fat, More Flavor

Gelato typically contains 4–8% fat, while traditional ice cream has 10–18% fat. This lower fat content means flavors are more intense, since fat can dull the taste buds.

2. Served Warmer

Gelato is stored at a slightly warmer temperature than ice cream—around -12°C compared to -18°C. This makes it softer, silkier, and easier to taste.

3. Churned Slower

Ice cream incorporates more air (called overrun), making it fluffier. Gelato is churned more slowly, with less air, resulting in a denser, creamier texture.

4. Made Fresh Daily

Artisanal gelaterie like ours often make small batches every day during high season, using fresh ingredients and seasonal flavors. It's a craft, not a factory product.

So next time you enjoy a scoop of Il Monello’s gelato, know that you’re tasting something rooted in Italian tradition—lighter, more flavorful, and made with care.

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