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Our Gelato

Gelato-go makes it’s own Gelato base (no industrial bases are used whatsoever) daily with fresh ingredients. Our secret is the meticulous search of the components used in each of the recipes, some imported from our homeland of Italy and from all over the world. Some of the ingredients we use in the production of our Gelato 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 is non-diary, sorbetto is a perfect treat for those who may be lactose intolerant. Plus, it’s fat free! Our sorbetti does not contain any colorings or preservatives whatsoever and this is what makes it a true and refreshing treat.



  • Coffe’
  • Coconut
  • Vanilla
  • Yogurt
  • Cherry
  • Hazelnut
  • Pistachio
  • Sky Cream
  • Chocolate
  • Cheescake
  • Oreo
  • Cappuccino Mocha w. Dulce Chip
  • Amarena
  • Pinacolada
  • Zabaion
  • M&Ms;
  • Bacio
  • Tiramisu
  • Banana Split
  • Dulche De Leche
  • Mynt And Chocolate
  • Dark Chocolate Chip
  • Chocolate Chips/ Stracciatella
  • Cappuccino
  • Brownie & Cream
  • Lemon Sorbet
  • Strawberry Sorbet
  • Mango Sorbet
  • Blueberry Sorbet
  • Blackberry Sorbet
  • Peach Sorbet
  • Melon Sorbet
  • Pineapple Sorbet
  • Raspberry Sorbet
  • Peanut Butter
  • Rum and Caisins
  • Tramontana (Whoppers + Dulce De Leche)
  • Marshmallow
  • Arabian Cream (Figs And Nuts)
  • Malaga Chocolate
  • Dulce De Leche (Argentinian Version)
  • Zabaion Chips
  • Crème Brule
  • Leche Condensada
  • Ferrero Rocher

made with
the finest

Ice Cream vs. Gelato

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.