by Jonathan Bazzi   Starting from the ancient custom of storing food in the snow, over the centuries a taste developed for sweet drinks and cooled mixtures consumed at the beginning or end of a meal. A key step came with Eastern insights into artificial freezing methods.   With its resounding passion and interest in research from dist...

by Natascia Ronchetti & Ilaria Vesentini   The made in Italy artisan gelato industry holds a record that no one else has yet managed to touch. An historic tradition, artisanal knowhow, training and a highly specialized industry of non-finished components, machinery and equipment make it a world renowned force that earns a wealth of more...

by Carla Torres   If there's one thing that's always in order after a day at the beach, gelato is it. And now, with Gelato-Go's third location, you don't have to travel all the way down to Fifth Street and Ocean Drive and fight flocks of tourist for a scoop of nocciola. Alessandro Alvino and his two partners, Antonio Armino and Domenico D'A...