Gino’s

Specialties

At Gino’s we pride ourselves in providing the best, freshest gelato possible. We will dump our product after a few days if it hasn’t sold.

* Conventional ice cream could be 1 month old before it even hits the freezer in retail outlets. We at Gino’s make our gelato fresh daily.

* We never stock pile product. If we need it we make it.

* We made a commitment from the outset to put quality before profit and it is paying off with our outlets returning profits above our targets.

Mission:

For years people have been asking why you can’t get ice cream here like you get in Italy. Well here’s why, Italian Gelato is not Italian for ice cream. Its Italian for «frozen pleasure». True, Gelato is a type of ice cream but differs in the process by which it is made. Gelato contains less fat than regular ice cream, has less incorporated air, and is served at a higher temperature.

Ice cream in general has a fat content of between 12% and 18%. Gelato on the other hand only has a fat content of 3.5% to 4%. This leaves a lighter, smoother texture in your mouth unobstructed by excess butterfat. Less air means there is more flavour in every spoonful and the taste buds are more alive since the temperature is not so cold as to dull their sensitivity. Not to mention fewer calories to burn!

History

Established in 2007.

Gino’s roots are in the gelato business for over 20 years.