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The art of making the Italian frozen dessert, however, extends far beyond the literal meaning of the word.
Gelato is a creamy low-fat ice cream product. The United States Department of Agriculture requires frozen confections labeled “ice cream” to contain a minimum of 10% butterfat. Fat is what gives typical American ice cream its smooth texture. It also gives cardiologists lots of material for sermons on the leading causes of heart disease. Since true gelato is under 8% fat (ours is 7%) we call it frozen dessert to make the USDA happy. When you don’t have fat masking the overall flavor, the truly intense flavor of the gelato comes screaming through with every lick.
It’s the way it’s frozen. American ice cream typically has 50 to 100% air pumped into the liquid as its being frozen, but our gelato overrun is 20%. This produces a unique smoothness and a truly creamy product.
The combination of intense flavor with density of product offers a balanced, fresh, and natural flavor that will definitely impress the human palate and its senses. One taste and you’ll be hooked for life.