Domenic’s Tips and Ideas – Gelato
Gelato Ain’t ice cream! —They are totally different products except they’re both cold and sweet.
Gelato University
Domenic’s plan to teach you everything you need to know about Gelato! From the basics of gelato to marketing, sales and more. Domenic has advice for it all. Don’t hesitate to give us a call about anything gelato related!
Gelato Philosophy
Domenic talks about the failure of most gelaterias and how to incorporate gelato into your business.
In the 80’s several ignorant operators, (on purpose or by accident) killed Gelato in America by trying to make it high in butter fat at (20% to 25%) while still, adding less air than ice cream (40% over run). Still today some rascals insist on producing gelato with these flawed procedures. I believe that gelato should not exceed 8% butterfat and 25% to 50% Overrun. This concoction would offer the most balanced, fresh, natural flavor that can be found on the market. It is exactly this last part, the flavor that without the high fat will definitely impress the human palate, its senses, and its inner and most demanding sensations designed into the human genome.
