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Welcome to Alpino Gelato's web site!
Gelato, for the uninitiated, is an Italian ice cream that is denser and tastes richer than regular ice cream. It has less fat than most premium ice creams, because its typically made with whole milk instead of cream. The dense quality comes because very little air is whipped into it, unlike standard ice cream. Gelato generally has less than 35 percent air - resulting in a dense and extremely flavoursome product. When quality Gelato is served, it melts into a cream substance, not into a watery substance. When a product you are consuming turns inrto a watery substance, the manufacturer has stretched out the base as much as they possibly can, by adding more water than milk or cream. The only product that should melt into water is a sorbet, as this is a water base product. Ina good gelato minimal separation occurs, due to a good pasteurisation process, whish fuses all the ingredients together.