Three young Italian buddies opened Gelato-go on sunny 458 Ocean Drive, South Beach, on January the 18th 2013. Gelato maker Antonio Arminio is from Caserta and learned the skill from his father, in the Gelato business for over 80 years. His childhood friend Domenico D’Addio manages the finances, and his high-school pal Alessandro Alvino does the marketing and sales. A great product requires a great team.

We make our own Gelato base daily with fresh ingredients. Our secret is the meticulous search of the ingredients used in each of the recipes, imported from our homeland of Italy and from all over the world. Some of the ingredients we use in the production of our Gelati are pistachios from Bronte, Sicily, hazelnuts from Langhe, Piedmont, and we exclusively use Vairhona chocolate, which sources cocoa beans of the finest variety from a plantation in Venezuela. We serve you a healthier product by using milk which does not contain artificial hormones or antibiotics.

We also make every effort to obtain fruits grown by local farmers for our SORBETTI. And since it’s nondiary, sorbetto is a perfect treat for those who may be lactose intolerant. Plus, it’s fat free! Our sorbetti do not contain any colorings or preservatives whatsoever and this is what makes it a true and refreshing treat.

Gelato-go makes #fresheveryday our Gelati, Sorbetti, Coni Cialda, Affogati and Frappe’ in keeping with the history and tradition of our beloved Italy.


We all have been wondering about the difference between Gelato vs Ice cream. We know they taste different, and yet sometimes the same, so what makes one gelato and the other ice cream? Gelato is normally denser, and milkier in texture yet has a soft elastic texture, while ice cream feels richer and creamier (and fatter).

Since we know we’re not alone in pondering important life questions such as this one, we decided to get to the bottom of this. Here’s what we found:

    • Gelato has less fat than ice cream. While ice cream is normally heavy on the cream and has a fat content of at least 10 percent, gelato uses more milk than cream, and generally also uses less egg yolks — if any.
    • Ice creams are churned faster and harder than gelato. Ice creams typically increase in volume (with air, through churning) by at least 25 and up to 90 percent. This makes them a little fluffier. Gelato is churned at a much slower pace, keeping it dense (and sometimes more flavorful).
    • The temperature at which the two are served is different too. Ice cream is best served at about 10 degrees F. If gelato were served at that temperature if would be way too hard, and would lose that elastic texture we love. Gelato is normally served 15 degrees warmer than ice cream. If ice cream were served at the same temperature as gelato, it would melt and become way too soupy.

Please come and enjoy our great product!