Served At A Warmer Temperature Than Ice Cream, The Tongue is better able to detect the Flavors In Gelato. This Also Means That Gelato Is Best Served Fresh, Optimally Within One to a Few Days After It Is Made, Which Is Why We Make Our Gelato Daily.

Made With More Milk, And Less Cream Than Ice Cream, The Lower Fat Content Of Gelato Increases The Fluidity, While Still Increasing The Density Of This Treat. Also, Fat Hides Flavor, So The Lesser Fat Content Means That Gelato Flavors Are More Vibrant On The Tongue.

Gelato Is Prepared With Less Air Mixed In. This Gives It More Density And A Creamier Mouthfeel.