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...

Rita’s, an icy institution since 1984, has been spreading the gospel of Italian ice and frozen custard throughout the Bay Area. The newest purveyors, a Pleasanton one (320 St. Mary St.) and a Campbell shop (475 E. Campbell Ave.), join the locations in San Jose, Hayward, Castro Valley, San Carlos, Scotts Valley and Brentwood. The chain’s specialties...

Only in Italy would a tribute to an American president take the form of a big dollop of ice cream. As Donald Trump prepares to descend on the clifftop town of Taormina in Sicily for the G7 summit, a gelateria has come up with a special ice cream it is calling The Trump Cup. Three scoops of gelato in red, white and blue represent the US flag, while...

Il gelato più buono d’Italia si mangia in Liguria – un sorbetto al limone e basilico – ma per la seconda edizione della rassegna nazionale che premia i “Gelati d’Italia” sale sul podio anche la Basilicata, con il gelato al gusto di Pistacchio rigorosamente stiglianese. Dal 4 Maggio infatti la città d’arte Orvieto ha ospitato l’originale rassegna al...

Ten years ago today, Pappalecco was born in San Diego with its first cafe in Little Italy. This month, the company’s founders — Tuscany-raised brothers Francesco and Lorenzo Bucci — are celebrating their company’s recent expansion into North County. In January, they opened a location in Del Mar Heights and on May 3, they’ll host a grand opening par...