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

Click for Todays Flavours at Botolino Gelato DFW

We offer a delicious Italian Traditional Cakes in Dallas

Click for Todays Flawours of Traditional Italian Cakes in Dallas

Your choise of Botolino Gelato drowned in homemade Valhorna chocolate

Premier Dallas Gelato & Desserts

Flavors Currently Available Today's Flavors

CHOCOLATE SORBETTO

Dairy free- Valrhona Grand Crú Araguani

MANGO SORBETTO

Dairy free- Made with hand picked mangos from India

CHOCOLATE ALMOND BAR

Milk, cream, milk chocolate, home ground almonds, honey and nougat pieces

ZUPPA INGLESE

MASCARPONE & FIGS

Milk, Mascarpone cheese and caramelized fig variegate

PECAN

Milk and cream, Texas mammoth pecans with maple syrup

DULCE DE LECHE

Caramelized milk. Pure milky creaminess

COCONUT STRACCIATELLA

Milk, cream, coconut and dark chocolate slivers

BLACK SESAME

Milk, cream, home ground organic black sesame

VANILLA

Milk, cream, Madagascar Bourbon vanilla beans

WHITE COFFEE

Milk, cream, whole beans cold infusion

PEANUT & JELLY SANDWICH

Dairy free- Organic soy milk, with home ground peanut butter and strawberry variegate

STRAWBERRY SORBETTO

Dairy free- Contains 50% fruit. Hand-picked berries from Poland

GIANDUIA

Milk, cream, Valrhona chocolate and hazelnuts from Piedmont, Italy

LAVENDER

Milk, cream, lavender infusion

MILK CHOCOLATE

Milk and cream, Valrhona Bahibe´Grand Cru´ milk chocolate

Flavours Subscribtion

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.

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.