The word ‘Gelato’ derives from the Latin “gelatus” that means “frozen”. Gelato contains 1/2 the fat and a 1/3 fewer calories as compared to traditional ice cream. Additionally, while ice cream comprises as much as 60% air, the content of gelato measures at about half that. These differences give gelato a creamier, smoother texture and a richer, fuller flavor. Gelato started in Asia and Egypt by mixing snow with honey and fruit. These ancient recipes landed in the Italian island of Sicily.

Gelato became very popular all over Italy during the Renaissance. Today, Italy is the only country where the market share of handmade gelato is over 55% versus industrial one.


Sorbetto is a type of gelato made from fresh fruit and no dairy. The word "sorbet" or “sherbet” is possibly derived from the Arabic word "sharbah" (syrup), but the root is also present in the Greek and Persian languages. The first sorbet were made of fruit syrup, sugar, salt and snow.

Granita is a frozen dessert made out of fruit, water, and sugar. Coffee, lemon and almond flavors are also available: all of them are dairy free. The texture varies from coarse to smooth and it is always different from gelato which is creamier, and from sorbet, which is more compact. This makes granita a distinct and unique dessert originated in Sicily.