This weekend the Gelato Festival made its first stop in Santa Barbara. With 10 competitors ranging from Sicily to North Carolina, the Gelato Festival was a real treat, pun most definitely intended. The competition featured gelatos produced on-site with all fresh ingredients the day of. My VIP pass gave me a glimpse at the refrigeration truck where...

A European-based gelato festival is crossing the pond and making its debut in America with stops planned in Scottsdale and Tucson. Organizers of Gelato Festival America said the three-day food festival will make four stops in the western part of the United States and bring international and national gelato-makers together for people to taste Italy'...

What’s more pleasurable on a vacation to Italy than enjoying a scoop or two of gelato? There may only be one answer, and that’s savoring the gelato you made yourself. Luckily, travelers can now try their hand at the craft by taking one of the several gelato-making classes for amateurs offered throughout Italy. These classes are usually between two...

When you visit amazing cultural cities like Florence and Rome, there is a central theme displayed on almost every corner… real, authentic Italian gelato. Today, gelato shops have started popping up all across the United States but artisanal Italian gelato is still widely unknown in the U.S. compared to countries in Europe. Now, Gelato Festival is c...

Italy’s economy may be struggling as European Union rivals recover, but there’s one area where the country is an unrivaled leader: ice cream, as demand from sweet-toothed gelato lovers has made the country Europe’s top producer. Italian ice cream makers whipped up 595 million liters (157 million gallons) of gelato last year, or 19 percent of total...

In 1985, Antonio “Momo” Gattini left Tuscany for Dallas. He thought he might open a shop and sell gelato or at least teach people how to make it. Instead, he founded MoMo’s Italian Kitchen, the quaint restaurant which now operates on Forest Lane near Greenville Avenue. After 30 years of success, Gattini put his son Carlo in charge, and a couple of...

Maria Coassin is passionate about gelato. Not just its creamy texture, distinctive flavorings or even the specialty ingredients she imports from around the world: Madagascar vanilla, Sicilian pistachios, couverture chocolate from Tanzania.   Coassin loves the science of it. As the founder of Gelatiamo, Seattle’s first gelateria, Coassin revels in t...

For starters, 'gelato' is not just the Italian word for 'ice cream', whatever your phrase book would have you believe. To create the authentic Italian gelato, artisans use much less fat in the mixture compared to ice cream, and churn it at a slower speed so that less air gets mixed in. This contributes to a denser texture and more intense flavours...

Upon his research of companies, the New Jersey native noticed rave reviews online for Morano Gelato, a New England-based company started by Morgan Morano. After the company told Dayan it was looking to franchise soon, he trekked to New England for a two-day road trip, where he sampled the product and ultimately fell in love with the brand. “I was b...

Morano Gelato is hosting its grand opening celebration on Thursday night in Westfield. "The company is dedicated to the art of traditional Italian gelato-making through high quality batches made on-site daily," according to Morano Gelato Westfield. A grand opening will be held at the 116 Elm Street location in Westfield from 6 to 9 p.m. with entert...