Craft — HACKNEY GELATO | Winner of 46 Great Taste Stars (2024)

FAQs

Who owns Hackney Gelato? ›

Hackney Gelato was established in 2015 by two former chefs, Enrico Pavoncelli and Sam Newman, who met while working at the renowned Michelin-starred Locanda Locatelli.

Gelato has a lower milk fat content than ice cream, usually 4 to 9%, yielding a softer, denser texture and smaller ice crystals. That's a result of the base, which typically includes less cream and more milk, as well as a slower churning process that introduces less air into the final product.

If you're a fan of gelato, you know that it has a denser and richer texture, and a milkier taste than ice cream. This is because its authentic ingredients contain more milk and less cream, and is churned at a much slower speed, resulting in a lower fat content and a creamier texture.

Henrik Müller-Hansen is the Founder and CEO of Gelato, a technology platform that connects ecommerce stores to local production through the world's largest production-on-demand network. Gelato works with more than 130 production hubs in 32 countries.

And while most stores never reveal the businesses behind their private labels, a Michigan-based company called House of Flavors may be responsible for creating Aldi's delicious ice cream products. Just consider the similarities between Aldi's Sundae Shoppe Moose Tracks ice cream and the House of Flavors' version.

The secret of Italian gelato lies in its artisanal preparation and the careful selection of fresh and natural ingredients. Unlike industrial ice creams, gelato contains less air, making it a creamer and denser option.

Gelato is the Italian word for ice cream derived from the Latin word “gelātus” (frozen). Gelato is lower in fat because it contains less cream and more milk, and is churned slower resulting in less air and a richer flavour.

The main difference between ice cream and gelato is their fat content. With only 4-9% fat to the usual 10-25% of ice cream, gelato usually is lighter and healthier. Per portion, however, the answer is clear, gelato is typically healthier than ice cream.

Talenti gelato is particularly special because we make it from scratch with the finest ingredients from around the world, and use an old world process that involves slow cooking our ingredients and making our gelato in smaller batches than most other ice cream in the US is made.

Why is gelato so expensive? ›

The slower, more manual and labour-intensive process of making gelato increases production costs, affecting its price. Denser with less air, offering more product by weight in each serving. Lighter and fluffier due to higher air content, resulting in less actual product by weight.

Top spot is taken by Pistachio, followed by Stracciatella and Hazelnut. Milan held onto its place as the capital of home-delivered gelato, ahead of Rome and Florence. Below them come Cagliari and then Bergamo, making up the top five gelato-addicted cities.

Gelato is a frozen treat that hails from Italy; the word "gelato" actually means "ice cream" in Italian.

There isn't really a “secret” ingredient in gelato – the magic lies in the process. However, what sets gelato apart from its frozen dessert counterparts is the quality of the ingredients used and the low amount of air incorporated during the slow churning process.

GUIDO TREMOLINI & SIMONA FARONI, Owners.

Printed with local printer Blank Canvas, and design hand drawn by Via Gelato owner, Melissa Bow, this canvas tote is big enough to carry all your groceries and your reusables.