Our Story

Gelataio Means “Gelato Artisan”

Every flavor we make is either worthy of that name, or it doesn't leave the kitchen.

Our Story

Gelataio was born from a simple belief: real gelato should taste like the fruit, the nut, the ingredient itself.
Our founder's journey began in Italy, in the kitchens of Turin and Bari, where recipes have been passed down since 1942 and technique is learned through repetition, not shortcuts. He learned patience, precision, and something most modern producers have lost: real ingredients demand real technique.
He carried that knowledge to New York. A background in nutrition raised one question that wouldn't leave:
What if gelato could be both deeply indulgent and naturally clean?
The answer became Gelataio. A gelato built on Italian craft, real ingredients, and the refusal to accept that pleasure and wellness were ever separate.

Why Gelataio Is Different

More of everything that matters.

Denser. Slower to melt. 30–40% more actual gelato per tub.

Protein that doesn't announce itself.

40 grams of protein. Blind tested against our Classic Range. The texture gave nothing away.

The color comes from the ingredient.

No artificial colors. No artificial flavors. Nothing to hide behind.

Our Craft

Sourced From Italy

Ingredients imported directly from Italy, then paired with handpicked seasonal fruit. If it doesn't meet our standard, it doesn't enter the kitchen.

Refined Creaminess

Fresh milk. Premium cocoa. Hand-selected nuts. So dense and slow-melting, it coats the spoon before it reaches your mouth. The second spoon is never a decision.

Seasonal Sorbettos

Whole fruit at its peak, never from concentrate. Naturally smooth, intensely flavorful, and dense in a way sorbet rarely is. You'll question every sorbet you've had before.