PURE INGREDIENTS.

PERFECT GELATO.

INGREDIENTS

PURE INGREDIENTS...

Creating gelato and frozen desserts that are pure, natural, and wholesome is at the heart of all we do. Everything is made from scratch in store every day, using traditional methods. Whether sourcing the fruit from Texas farmers or gathering what we need from around the world, we always use the best basic, raw ingredients that are entirely free of artificial flavorings, colors, and preservatives.

OFFERINGS

 

Gelato Flavours

 

Chocolate

Organic Milk, organic cream and Valrhona Grand Crú Araguani

Strawberry

Sorbetto- Contains 50% fruit. Hand-picked berries from Poland

Mascarpone

Organic milk, Mascarpone cheese and caramelized fig variegate

Vanilla Rhapsody

Organic milk, organic eggs. Madagascar Bourbon vanilla bean and other fragrances

Pistachio

Organic milk organic cream, home ground Fiddyment Farms pistachios and a touch of pink salt

Mango

Sorbetto- Contains 50% fruit. Made with hand picked mangos from India

Gianduia

Made with organic milk, Valrhona chocolate and hazelnuts from Piedmont, Italy

Lemon

Sorbetto- Fresh juice from organic lemons

Hazelnut

Organic milk and hazelnuts from Piedmont, Italy

Orange Basil

Sorbetto- Organic oranges and a hint of basil

White Coffee

Organic milk, organic cream, whole beans cold infusion

Coconut Stracciatella

Organic milk, organic cream, coconut and dark chocolate slivers

NY Cheese Cake

Organic milk, organic eggs and cream cheese. With raspberries variegate.

Yogurt

Italian style yogurt made with organic milk, homemade wild berry sauce
Carlo Botolo Gattini - The Gelato Maker

ABOUT US

I am Carlo “Botolo” Gattini, and I love making gelato. This is what I was born to do. I was trained by gelato masters in Italy, but my connection to the world of food goes back much further and started with my grandmother.

My grandmother served gelato in her own shop in Italy, and she and her sisters resurrected the epicurean magazine La Cucina Italiana, which they managed for decades. By the time she retired, she had written a library of cookbooks and had become one of Italy’s most beloved recipe book writers. She was the first person to teach me how to cook, and her legacy has always influenced me.

When I was fifteen, my family left our farm in Tuscany and settled in Dallas, where my father opened the restaurant MoMo Italian Kitchen. For more than thirty years, I worked with him to offer guests authentic and honest flavors from my homeland.

My approach to making gelato is rooted in Italian traditions, prioritizing a respect for ingredients, simplicity, and time-tested methods. Living in Dallas has been a strong influence, however, and my style can best be described as “Italo Texano.” The product I create is fused from my heritage, the influences of my life in Texas, and my heart. I can’t wait for you to try it.

Carlo Botolo Gattini - Botolino

ABOUT US

I am Carlo “Botolo” Gattini, and I love making gelato. This is what I was born to do. I was trained by gelato masters in Italy, but my connection to the world of food goes back much further and started with my grandmother.

My grandmother served gelato in her own shop in Italy, she was the first person to teach me how to cook, and her legacy has always influenced me.

My approach to making gelato is rooted in Italian traditions, prioritizing a respect for ingredients, simplicity, and time-tested methods.
The product I create is fused from my heritage, the influences of my life in Texas, and my heart. I can’t wait for you to try it.