Gelato Factoids
Although gelato is served at a warmer temperature than traditional ice cream, it's still possible to get the familiar "brain freeze." Experts believe that this phenomenon is caused by changes in the blood stream. So, when you take a big bite of gelato or ice cream, it rapidly cools the soft palate in the roof of your mouth which chills the nearby arteries. This makes them contract which slows the blood flow into your brain, ultimately causing this "freeze" sensation.
The popularity of gelato among larger shares of the population increased in the 1920s-1930s as in the northern Italian city of Varese, Italy where the first mobile gelato cart was developed.
Frequently Asked Questions
Q. What's the difference between gelato and traditional ice cream?
A. nick’s gelato™ is made with 4-8% butterfat, which means it's a healthier alternative to ice cream's 12-18% butterfat content. The creaminess of our gelato comes from the density, rather than the fat. When gelato is made in a batch freezer, it is spun at a much slower speed than ice cream. Therefore, there's very little added air whipped in. Gelato weighs twice as much as most ice creams; each of our 5-liter pans weighs about 8 pounds.
Q. Who makes nick’s gelato™ and why is this gelato different than other brands on the market?
A. nick’s gelato™ is made by Palazzolo's Artisan Gelato and Sorbetto in Saugatuck, Michigan. The CEO, Pete Palazzolo has been in the gelato business for over 20 years (his company was founded in 1986). Through many years of working with top chefs throughout the country, Pete and his staff have developed and perfected their recipes. Their artisan-style production methods set them apart from most businesses making gelato today. nick’s gelato™ and sorbetto is made fresh by Palazzolo's with all-natural, authentic ingredients using no mixes, gels, or artificial ingredients. This means our great colors and intense flavors come from actual fruits, roasted nuts, spices, liqueurs, imported chocolates, coffees, and teas. Palazzolo's makes our gelato and sorbetto in batch freezers, the old-fashioned way, so unlike continuous freezers, the batch process allows them to use whole fruits and nuts. Though more labor-intensive, they can be hands-on in the production of each and every pan. This process has led to more than 600 flavors and an unlimited number of custom blends.
Q. What is the yield on each pan of gelato?
A.You should get about 33 four-ounce scoops from each 5-liter pan of gelato. Each gelato box (three pans) contains approximately 450 ounces. As an example, if you account for complimentary customer tastings and sell at a retail price of $2.99 for a 4-ounce serving, you'll bring in about $100.00 per pan of gelato or about $300.00 per box. We've also found that the larger your gelato dipping cabinet/display case, the greater your profits! Even in a 12-flavor gelato dipping cabinet/display case (using the above selling price), if you sell only 10 boxes of gelato per month (30 pans), you will realize revenue of $3,000! In a good location with a creative display and clean gelato pans, this is very easy to do. Most businesses go through much more than 10 boxes per month.
Q. Are there other ways to serve gelato? 
A. Yes. Please feel free to explore additional ways to serve this delicious treat. As an example, a 4-ounce scoop of our Tahitian Vanilla gelato on a cone would sell for about $2.99, but if you scoop the same amount of gelato into a bowl and add a 5 cent wafer wedge and a shot of espresso, you can usually charge $4.49.
You should also consider selling pints and quarts of gelato and sorbetto in your store. Your customers will truly love taking conveniently packaged amounts of this treat home with them.
Gelato and sorbetto shakes and smoothies are another great source of added revenue for your business. You'll actually use less gelato than ice cream to make shakes because gelato whips up into your blender, unlike traditional ice cream, which sinks down. When you use your blender you're introducing air, so the gelato mixture will rise up. If you were using ice cream, the mixture would sink into your blender as you'd be releasing the whipped air from the ice cream.
Shakes (16-oz): 10 ounces gelato, 4 ounces milk, coffee, espresso, or other liquid
Smoothies (16-oz): 10 ounces sorbetto, 4 ounces juice
w/fresh fruit: 8 ounces sorbetto, 2 ounces fresh fruit, 4 ounces juice
Q. What makes a successful gelato display?
A. Although some customers choose to convert ice cream dip cabinets to fit the 5-liter gelato pans, it is usually only a temporary solution. To begin with, gelato is best served at a warmer temperature (4° to 6° F) than ice cream (around -10° F). Additionally, gelato is usually positioned higher in its display case than ice cream. Your customers will not need to look down into your case to see the gelato; it can be seen from across your store! Not only is the presentation impressive when displayed in a gelato case, but its main function is to maintain a consistent temperature throughout using forced air ventilation. You won't see a converted ice cream dipping cabinet that can accomplish the task in this way. You'll usually get warm or cold spots which will make it hard to maintain the consistency and presentation of your gelato.
Customers first viewing a properly stocked gelato case usually respond with a delightful gasp. They will certainly be pleased with your gelato arrangement in its display case. Keeping your gelato pans full is a very important part of your presentation and sales. Gelato is scooped with a spatula or spade from the back (server side) to the front of the pan. Always keep the gelato "fluffed up" with the spade for best presentation. These are important points to remember when maintaining your gelato display case. Our experience indicates that if a customer views a gelato case that's not kept neat and full of gelato, it will result in lower sales, since the "wow" effect will be diminished.
Q. Can I get advertising signs that discuss the benefits of gelato and sorbetto?
A. Certainly! We can provide generic and/or personalized advertisement signs for you to display in your store. Here are some of the signs you can use or create your own with or without our help.
nick’s gelato™Customizable Vinyl Signs
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Approximately 22" wide x 28" high Vinyl outdoor material using solvent-based ink Will hold up for years when displayed in direct sun on outside of window (can also be mounted inside of window) |
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Animated Gelato Flashing LED Signs
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15"H x 27"W x 1"D Attract customers with high visual impact Long lasting (100,000+ hours) UL approved (110 Volt) |
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nick’s gelato™Magnetic Signs
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Approximately 24" wide x 18" high Magnetic backing to be attached to front of display cases Can be customized! |
Q. How can I best educate my customers about gelato?
A. Many of your customers will not know what gelato is. Here's some talking points:
- Gelato originated in Italy.
- There are three very different ways to make gelato in Italy: Veneto, Tuscan, Sicilian
- nick’s gelato™ is made artisan-style; the Veneto (Northern Italy) way.
- Gelato has less fat and fewer calories than traditional ice cream.
- nick’s gelato™ is made from scratch with the finest natural and raw ingredients.
- nick’s gelato™ has no artificial powders, pastes, gels, colorings, or flavorings.
- When gelato is made, the ingredients are mixed more slowly than traditional ice cream. This results in a denser product without adding in whipped air.
- Gelato is served at a higher temperature than ice cream. This is why our gelato is soft with a creamy texture. Gelato cases: 4° to 6° F; Ice cream: around - 10° F.
- The extra fat in traditional ice cream masks the true flavors of the natural ingredients in nick’s gelato™.
- Sorbetto is a great alternative for customers who desire less dairy.
- Gelato and sorbetto are traditionally served in various sized cups with small spoons, just like in Italy.
- Gelato can also be served on cones or as shakes and smoothies.
Many of our gelato and sorbetto flavors are certified Kosher by the Chicago Rabbinical Council. Ask us to provide a list of certified flavors and be sure to look for the "CRC" symbol in the triangle on the packaged boxes.
