True Italian Gelato is much like bread, it tastes best when it is made fresh!
After being introduced to Gelato Giusto through a friend and having a cup or two (or 50) of their product, Lorenzo knew he wanted to make gelato. He serendipitously forged a friendship with the head chef of Gelato Giusto, Vittoria.
We love to make it in front of everybody as a way of forging a transparent relationship between the customer and us.
At Gelato Giusto, we use only the highest quality ingredients – without any preservatives, artificial flavors, or coloring agents. Our Gelato is made from local milk and cream, while our sorbetto is made from local, seasonal fruit. For our Italian specialties, we import pistacchio and hazelnut pastes straight from Italy
We are so happy to offer you Gelato prepared daily with the utmost care –true Italian gelato is much like bread, it tastes best when it is made fresh!
My goal is to create a gelato of "haute patisserie"
Gelato Giusto’s product is made daily and the ingredients are always fresh and authentic.
Her imaginative and daring recipes range from the classic to the most sophisticated and unexpected. In the shop, you will find flavors such as pistachio, basil, “Scent of Spring” (mascarpone, strawberries, and meringue), and ginger and lime, with always a healthy mix of gelato and sorbet. Vittoria even developed a special celebratory flavor for the Salone del Mobil, Milan’s famous annual furniture sale: Ice Beer Moretti Grand Cru with lemon caramel and hazelnuts
We can taste the difference and know you can to.
THE GOODAuthentic gelato is a delicate frozen mixture of air and liquid. This simple treat is made with simple and fresh ingredients: milk, sugar, fresh fruits, and nuts.
Authentic gelato must be made fresh in order to achieve a premium taste and a creamy consistent texture. When it is shipped or stored for too long the temperature fluctuates and causes the water content in the mixture to separate from the other ingredients. This causes ice crystals to form, degrading its texture and taste in a matter of days. Then, the magic of fresh made gelato is gone.
THE BADIn order for large companies to ship their gelato from a faculty to a retail location, the producers must fortify their products with fats(mono and di-glycerides), gums, and chemical stabilizers. These unnatural fortifiers act to keep the product from separating and crystalizing. Since these invisible ingredients often dull the flavors, they often produce a greasy “mouth feel.” To mask this, industrial producers add strong unnatural flavorings, extracts, and food colorings.
Gelato and ice cream are made very differently.
Sorbetto sometimes called, or used as, a palate cleanser.
Don't be upset, try flavors you never tasted before!
Their small-batch artisanal gelato is as good as (or dare I say even better than) in Italy. They also have lots of rich sorbets(hazelnut, chocolate, etc.), Italian sandwiches, a great atmosphere and service, and real Italian breakfast, complete with imported cornetti and an honest espresso/cappuccino!
Delicious, very creamy gelato. I was here one recently and it became instantly one of my two to-go places for gelato in Manhattan. I'm usually underwhelmed by the ice cream here, but this one has all the flavor, texture and feeling of a real cream. Strongly recommended!
Eventually this Milano's premium gelato maker has opened its NYC branch. The flagship store in Milan is always listed among the 20 best gelato stores in Italy, and the founder, Ms Maria Vittoria, though still very young, received many recognitions and awards for its skills and products. The store is run by Mr Lorenzo, who is very friendly and outgoing. Interiors are nice, the store provides also cafeteria services and pastries. Gelato recipes are original and seasonal, that means you won't likely find flavors that are not made with seasonal products. Everlasting hits like stracciatella, hazelnut, or chocolate sorbet, and creative flavors like earl grey tea are not to be missed. The prices are almost the same as in Italy, and therefore low for NYC, and particularly for the quality of the gelato. And we are talking about gelato, not ice cream, which is a different thing (and of lower quality). I am also relieved that the only bad review (one star) is by a customer who doesn't even think that what matters is the quantity of gelato sold, not the shape of the cup, and the quantity is always the same, regardless of the shape of the cup, which by the way is made of paper, and has therefore a mandatory double and raised bottom, otherwise it would get wet and melt. Paper cups have this functional shape. And are better than plastic cups. I would highly recommend you drop by this store, and you won't be able to eat gelato anywhere else.