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.
Frequently Asked Questions
Q. What's the difference between gelato and traditional ice cream?
A. Cream used to make nick’s gelato™ has lower butterfat content than the cream used in regular ice cream. Our gelato is made with 7-12% butterfat, which means it's a healthier alternative to ice cream's 14-18% butterfat. 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 weigh 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, and 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 4-ounce scoops from each 5-liter pan of gelato. Each gelato box (three pans) contains approximately 450 ounces. If you account for complimentary customer tastings and follow our suggested 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 also sell imported Italian plastic cups and mulitple-color plastic spoons. As seen above, the cups come in 4-, 6-, and 8-ounce sizes and are clear with a tulip-shaped rim and an embossed berry and leaf on them. Ask us about pricing for these any many other gelato-related items."
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 (5 to 8 degrees F) than ice cream
(around -10 degrees F). Additionally, gelato is positioned higher in its 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. You won't see a converted dip 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 bit of a 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 spade from the back 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 is diminished.
Q. Can I get advertising signs that discuss the benefits of gelato and sorbetto?
A. Certainly! We can provide Palazzolo's advertisement signs for you to display in your store. These signs (shown here) are 13 " x 18 ". To help reduce the number of questions you're sure to receive from customers, you and your staff will appreciate the information and colorful graphics these signs provide!
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 because the cream used has half the butterfat than what is used in conventional 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: 5 to 8 degrees F; Ice cream: around - 10 degrees 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 people who don't desire dairy products.
- 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. Look for the "CRC" symbol in the triangle on the packaged boxes.