Gelato typically has 50% less fat than traditional ice cream, but it tastes much creamier. The creamy texture comes from the way it’s made. Produced in small batches, slow churning instead of rapid beating it contains 40% less air than ice cream which creates a denser product served at -15C instead of -18C. The result is a fresh, rich, creamier and softer product where the natural ingredients and flavours shine through.

So you can have a wonderfully indulgent experience without feeling guilty.