GelARTO maximizes dessert profits and takes gelato quality up a notch

GelARTo has been wowing gelato fans for 30 years across the Atlantic




 

GelARTo is a new brand in the United States, but their extraordinary Italian gelato has been wowing gelato fans for 30 years across the Atlantic. Made by Menodiciotto of Italy (which literally means “minus 18”), GelARTo’s products can be found in gelaterias, pizzerias and the best restaurants across Europe.

Unlike traditional American ice cream, GelARTo’s gelato is made with milk or water rather than full fat cream. This means the gelato flavor isn’t masked by the strong taste of dairy fat. GelARTo goes a step further than other, more industrial gelato makers, ensuring that they have complete control over the whole supply chain. They use fresh milk from their own herd of dairy cows and clear Alpine water from Turin, where GelARTo’s gelato is still made under the uncompromising eye of Luca Grassi, Menodiciotto’s founder and MD. 

Add to that the fresh fruit and nuts so abundant across much of Italy and carefully sourced ingredients from the rest of the world, such as Ecuadorian chocolate and Madagascan Vanilla beans, and the result is truly memorable. (The fact that it’s lower in fat—and gluten-free—is simply a happy coincidence!)

GelARTo is new in the States, but if its success in Europe is anything to go by, you will shortly be able to buy their gelato from a distributor near you, wherever you are. That’s good news for all ice cream fans—and good news for pizza outlets too. Many pizza restaurants are making fantastic Italian pizzas but missing a huge opportunity with their dessert offerings. Nothing complements a great pizza like authentic Italian gelato—they were made to go together!  

Serving the best Italian gelato is a win-win for you and your customers; every meal ends with a “Wow!” while you earn the very healthy profits that great gelato for dessert will achieve. 

And what better way to keep your customers’ attention than with a mini Italian gelateria in your restaurant? That’s why GelARTo has come up with this fantastico introductory offer. If you are a big ice cream user already, you’ll love the huge volume savings you can earn. And if you want to introduce a little “theater” to your restaurant, GelARTo’s Gelato Starter pack may be just what you’re looking for. Either way, one thing’s for sure—once you have tasted GelARTo’s authentic Italian gelato and sorbet, ordinary ice cream will never taste the same again! Contact GelARTo at 844-GELARTO, gelarto.com or inquiries@gelarto.com.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Idea Zone: This Symbiotic Relationship With Hotels Is Key

Idea Zone: Ditch the Norm and Never Miss an Order Again

Sweden Goes Gourmet But Remains Loyal to Its First Love: Kebab Pizza

PMQ International Correspondent Missy Green takes on the tasty treat of Swedish kebab pizzas

Old World Asiago Chicken Pizza

Escalon serves up a recipe for a signature pizza featuring rotisserie chicken, Asiago cheese, caramelized onions and fresh sage.

The secrets of effective dough docking

According to Tom “The Dough Doctor” Lehmann, docking helps control bubbling in your pizza dough, but only if you do it correctly.

California Dreamin’: How Golden State pizza chefs used fresh, local and seasonal ingredients to develop a pizza style that has spread across the country

Experts break down their approaches to crafting healthier, flavor-packed West Coast pies.

Wonder Women: Beyonce says girls ‘run the world,’ so it’s high time that pizzerias learned how to market to them

Seven female millennials talk about what they’re looking for in a restaurant experience—and what they hate.

Idea Zone: DoughSafe Doughbox Bags Will Cut Your Costs for Maintaining Clean Dough Boxes

This dough box hack saves time, money and employee grief.

Idea Zone: Peel-A-Deal Offers Win-Win Fundraising Opportunities for Pizzeria Owners

This unique peel-off coupon card lets pizzerias partner with local schools and nonprofits while increasing pizza sales and customer loyalty.

Idea Zone: Pinsa is Revolutionary in Flavor, Texture and Shape

Corrado di Marco developed the perfect blend of GMO-free flours to create a product that’s crisp on the outside, moist on the inside and low in gluten.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags