Most people do not know that ice cream was invented in Italy, developed by Sicilians using a freezing process involving ice and salt. In the 16th Century, a Sicilian monk, named Francesco Procopio, perfected this technique. The tradition of gelato making was passed on from generation to generation by gelato artisans. Today in Italy, Sicilian gelato is still regarded as the best gelato overall.

What is the difference between Italian gelato and North American ice cream? North American ice cream is made with a much higher percentage of air content and fat content. Premium brand ice creams are about 16% fat while super premium products are over 20% fat. A higher fat content gives a creamier texture, however the true flavors are masked. Gelato has much less air content, therefore smoother and very low in fat content (2-8% depending on which product). Gelato is also freezed less deeply, tastes lighter with an intense flavor. This is why after having gelato it feels less heavy than most North American ice creams.

We believe Italian Gelato should be enjoyed fresh. Our Gelato is made daily by hand only with premium ingredients. Unlike commercially produced Gelato, we do not add preservatives. Once people have experienced Gelato, it will become as well known as ‘pasta’ or ‘cappuccino.’

After extensive research and travel throughout Italy, Mondo Gelato achieves the authentic Italian taste, with the best balance of taste, texture, creaminess and smoothness.

Our mission is to introduce gelato culture to the world especially in China; provide the best tasting gelato made in the traditional artisan way; to introduce gelato as a branded gourmet product, distinguishing it from the rest of the pre-packaged ice-cream products.