Artisan gelato is characterized by the use of fresh raw materials in season, it contains less fat and less air than industrial gelato, and is served at a higher temperature. This means it has more flavour on contact with the tongue and less calories to burn ‒ around 1/3 compared to industrial gelato!

Less air, more creaminess Unlike industrial ice creams, which often have high levels of incorporated air to increase volume, gelato is churned at a slower speed, preventing the formation of ice crystals and resulting in a creamier and denser treat.