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La Storia Del Gelato, "The Story Of Gelato"
History shows that human beings have strived very hard for many centuries to create the coldest and most refreshing drinks in some of the hottest seasons, simply by using water, flavors and if possible ice or snow.

Gelato was created in Italy in the far North by the people of Dolomite and in the far South by Sicilians. In Dolomite the Gelato was made with milk, cream, sugar, eggs, and natural flavors. Snow was stored in the cantina (basement) during the Winter seasons and when tourists were traveling during the Summertime into the mountains of Dolomite, the sale of Gelato was one of the major sources of income for its people. Gelato was considered to be a rich-man's dessert and few people could afford it. As a result of reduced tourism in Dolomite during the Winter seasons and Summer income not being sufficient for its Artisans to support their families, there was a great seasonal migration of Dolomite Artisans to Austria, Germany, Switzerland and France to sell Gelato in the rich communities. Consequently, throughout the decades Italians were dominant in the business of milk based Gelato in the Northern regions and neighboring countries. In the far South, Gelato was lower in fat, predominantly water based, slightly higher in sugar content and was called ""Sorbetto," known today as "Sorbet." Similar conditions to the Dolomite region were used in the South, especially in Sicily where underground storages, some as deep as 30 meters (over 90 feet) were used to store compacted snow. Likewise, local Sicilian Artisans would travel to the neighboring countries to sell their wonderful dessert to rich clients.

It is no secret that the Gelato found today is not produced through methods that were used many decades ago because Gelato is produced using much better techniques today. There isn't a tourist that travels through Italy and is not amazed by the magnificent wonder known as Gelato. We ask you to close your eyes and imagine yourself in the Alps of Italy, now you can open your eyes and see the greatest Gelato ever created brought to the greatest country in the world.


  • Gelato is a creamy low-fat ice cream style product.
  • Italian gelato typically contains 5.7 to 6% butterfat (vanilla ice cream 16 to 26%)
  • 0-30% over run, (ice cream 80-100%)
  • The low overrun allows the flavor to be absorbed by the dairy products better, resulting in a unique smoothness and density of flavor.
  • Basic ingredients are whole milk, eggs, sugars, and incredible flavorings.
  • Gelato is noted for intensity of flavor and smoothness of textures.



  • Uses only fruit puree and fruit pieces.
  • Fresh citrus juice for balance, sugar,
  • Stabilizers are used for citrus only sorbetto to improve smoothness and prevent separation.
  • Generally use less sugar than water ice.
  • Virtually fat free.
  • Fruit sorbetto is the high light of any elegant dinner, being served as a palate cleanser between courses or as a dessert to climax the meal.

          Water Ice 

  • Sometimes called Italian Ice.
  • Uses extracts or filtered fruit juices as the major flavor ingredient.
  • Is a coarser, colder-tasting product than sorbetto.
  • Generally uses more sugar than sorbetto.
  • Is considered a more pedestrian dessert sold in pizza parlors, street corners, and markets as a single service product.

Che Bello!

Want more Italian flavor? 

The visit our new Italian Market on lower level
"Cured by Visconti's"

Consider dining at
Visconti's Italian Ristorante
(in the same building) or our Restaurant in Wenatchee, Wa.

Viadolce Gelato, 636 Front Street, Leavenworth, WA