Gelato Cake Order Form

What is Gelato?
Gelato is the Italian word for “ice cream”.  Yet, it is distinctively different from the ordinary frozen dairy desserts many are accustomed to.  There are two areas that make Gelato different from American-style Ice Cream.

One:  Our Gelato contains less butterfat (typically 4-8%) than most American-style Ice Cream (14% average).  We use only whole milk vs. whole milk and heavy cream that is found in many American-style Ice Creams.  Our Gelato flavorings come from natural ingredients of wholesome milk, fresh fruits to the best selections of nut purees.

Two:  Gelato has less air incorporated (“overrun” as known in the ice cream industry) in the mix (30% approx.) compared to 50% to 150% most American-style Ice Cream makers add.  The result is a creamer and more flavorful product, cool to the palate and refreshing to all the senses.

History
The history of gelato dates back to the frozen desserts served in ancient Rome and Egypt made from ice and snow brought down from the mountaintops and preserved below ground.  Gelato is later found at banquets at the Medici court in Florence.  Bernardo Buontalenti is said to have invented modern ice cream in 1565, as he presented his recipe and his innovative refrigerating techniques to Catherine de’Medici.  She brought the novelty to France, where in 1686 the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine.

In the 1920’s – 1930’s the popularity of gelato increased among larger shares of the Italian population as seen in the northern Italian city of Varese, where the first mobile gelato cart was developed.

By the 1960’s, Gelato production in the United States begins its growth while keeping with its pure and natural ingredients.

Angelo’s Restaurant Gelato Flavors as of 3/14/2011
Available for in-house or takeout
One scoop:                2.75
Two Scoops:             4.25
Three Scoops            6.00
Quart                        12.95

Flavors:
Almond Joy
Amaretto
Bon-Bon (Chocolate-Hazelnut)
Coffee
Dangerous Stuff (Vanilla base with walnuts, almonds, white-milk-dark chocolate & caramel toffee)
DBC (Death By Chocolate)  (Rich chocolate base with brownies, mini-chocolate chips & chocolate fudge)
Fior di latte (Sweet cream flavor)
Menta Verde (Green Peppermint with chocolate crackle) (Think Andies Candies)
Peanut Butter
Pistachio – Natural
Stracciatella  (Italian Chocolate Chip)
Tiramisu
Wild Fruits (blend of raspberry-blueberry-blackberry & strawberry)
Strawberry Sorbetto
Lemon Sorbetto

Occasional Flavors:

Kiwi-Coconut-Pineapple Sorbetto Mango Sorbetto  Caramel Bacon Gelato Cherry Amaretto Yogurt Gelato Peach Cheesecake Gelato  Raspberry Swirl Cheesecake Gelato

Tipsy Turtle Cotton Candy Chocolate Covered Banana Zabaglione (Eggnog) Rum Raisin White Chocolate-Ginger-Macadamia Nut

Angelo’s Restaurant House Desserts
Chocolate Espresso Flourless Torte w/a scoop of gelato (totally gluten free)
Farina Walnut Torte
Tiramisu
Signature Cheesecake (Mascarpone cheesecake atop a graham cracker/Oreo crust
topped with chocolate mousse and chocolate ganache)