L'Arte Del Gelato

Was gelato created for Francesco de’ Medici in northern Italy in 1565? Or around the same time by Francesco Procopia, a Sicilian monk? Could have been either, but in 2004 a third Francesco left New York and traveled home to Italy to learn the 16th Century art of gelato creation. Today — every day — Francesco is applying all the ancient secrets — the original recipes, the freshest ingredients and centuries-old Italian craftsmanship — to bring you the pure delights of L'Arte Del Gelato.

1st - Gelato easily out-flavors ice cream by NOT pumping it’s product half-full of air to double the quantity, as do ice cream manufacturers. Our gelato is thus less airy, more dense and twice as flavor-rich as ice cream.

2nd - Whereas ice cream is flavored with syrups and adds preservatives, we use only the freshest of natural ingredients — real chocolate, real strawberries, real everything.

3rd - Gelato is made and served 15 degrees warmer than ice cream. Since it is less solidly frozen, gelato’s taste bursts in one’s mouth upon contact, enhancing it’s flavor.

Lastly, but certainly not least, we blend our gelato using less than one-third the fat of ice cream. We don’t have to tell you what that means in terms of calories. Just see how much lighter you feel after enjoying gelato as opposed to ice cream.

So that is our story. Each day at dawn, as his forbears did for centuries before him, our Francesco performs his labor of love, magically conjuring the light yet intense flavors of L'Arte Del Gelato—the treat for which all America may soon be screaming.