Check out our homemade gelato catering options!

Corporate gelato events

Whether you are working from home or in person, GelatoLove has a sweet solution for your needs. We are now delivering homemade gelato containers to companies for in person meetings and events, and to employees’ homes who are working remotely. We can set up delivery on a recurring basis, so your break room is always stocked with our healthy, artisan Italian ice cream. Whatever your company needs, we can work with you to find a custom solution so your staff always has a sweet treat to enjoy!
Check out Innovate 78 blog post detailing the unique ways we’ve been able to provide gelato during the pandemic! 

Homemade gelato catering

Here at GelatoLove, we know that gelato is synonymous with a good time. Beach, garden, office, ballroom, public spaces: we can start the party anywhere! No matter what type of event you’re hosting, your guests will love cooling off with some of our natural, artisan gelato. We can offer everything from single serve homemade gelato containers to an Authentic Italian ice cream Bar Station with two expert baristas who serve your guests for the duration of the party. Set up, clean up, transportation, and supplies are always included. We serve San Diego, Orange County, and Los Angeles Areas. Cost is entirely dependent on your needs, so please contact us and give us some information about your event and we will get back to you with a quote.

How is Gelato different from Ice Cream?

WHAT IS GELATO?

Gelato is the traditional Italian Ice Cream. The word “gelato” comes from the Latin word “gelatus” meaning “frozen.” Ancient Asians and Egyptians made the earliest forms of gelato by combining snow with honey and fruit. This cold treat eventually made its way to Sicily, where it was transformed into a luxuriously creamy dish.

Gelato’s modern incarnation flourished during the Italian Renaissance period, spreading throughout Europe and gaining popularity wherever it was found.

HOW IS GELATO DIFFERENT FROM ICE CREAM?

Gelato contains on average 1/3 less sugar than ice cream and half the fat. Thanks to cutting-edge research efforts GelatoLove is remarkably made with 80% less sugar than regular ice cream.

American ice cream contains up to 60% more air than gelato does.

Ice cream is served between 0 and 10 degrees Fahrenheit; whereas gelato is served between 7 and 15 degrees Fahrenheit. This means that gelato doesn’t numb the mouth as much as ice cream, allowing the taste buds a fuller flavor experience.

Gelato does melt a lot faster than ice cream. Make sure you have a cooler when you buy gelato to go.

Gelato is served with a paddle which is better designed to work with the creamier texture of gelato than the traditional ice cream scoop.
 

IS GELATO A HEALTHIER CHOICE?

Artisan gelato’s richer taste and more luxurious texture belies the fact that it’s a healthier option compared to regular ice cream.

Gelato is a natural food made with essential nutritional elements. The ingredients that give GelatoLove its exceptional flavor and creamy texture and nutritional profile, contribute to a healthy lifestyle and balanced diet.

Remarkably, GelatoLove contains half the fat and a fraction of the calories compared to regular ice cream. The nutritional value ranges between 30 calories per 100 gram serving for Sorbets up to a maximum of 160 calories per 100 gram serving for the richer flavors like Chocolate and Pistachio. Gelato can also be made with high quality non-dairy ingredients so that everyone can enjoy it!

Because gelato is richer, creamier, and has less air than ice cream, you don’t have to eat as much to feel satisfied.

WHAT IS SORBET (SORBETTO IN ITALIAN)?

Sorbetto is a type of gelato made from fresh fruit and no dairy. The word "sorbet" or “sherbet” is possibly derived from the Arabic word "sharbah" (syrup), but the root is also present in the Greek and Persian languages. The first sorbet was made of fruit syrup, sugar, salt and snow.

WHAT DOES ‘ARTISAN GELATO’ MEAN?

GelatoLove is handmade daily, batch by batch, with fresh ingredients by dessert artists who have dedicated their lives to producing only the purest, most captivating flavors. Gelato creation is an art that requires a delicate balance of technique and science. Our Gelato Lab in Carlsbad is equipped with traditional gelato machines imported from Italy. 

Commercial Gelato Brands manufacture their products using large scale continuous freezing equipment and processed ingredients. Today, Italy is the only country where the market share of handmade artisan gelato is over 55% versus industrial one. 

WHERE DO WE SUPPLY OUR INGREDIENTS

We are proud partners of Hollandia Dairy, a local company based in San Marcos that provides us with Fresh Milk and Cream.

Pistachio and Almond nuts come from Sicily, while Hazelnuts are from Northern Italy (Piemonte Region).

Our famous Double Chocolate is made with original Belgian Chocolate.

We make our own fresh mascarpone in house. We use it in flavors like Tiramisu and Mascarpone & Berries.

We support local farmers by buying seasonal fruits from Aviara Farms in Carlsbad including the legendary Carlsbad Strawberries.

We also collaborate with Specialty Produce in San Diego.

WHAT KIND OF MILK SUBSTITUTE DO WE USE IN DAIRY FREE GELATO?

We mostly use homemade Oat Milk for our dairy-free creamy flavors. Sometimes homemade Cashew milk is used too.

ORDERING GELATO IN A GELATERIA?

As Italians traditionally use a paddle to build your serving, you may order gelato by number of flavors in different sizes, rather than number of scoops.

WHAT IS ALLULOSE?

We are the first Company in the world to ever offer traditional Italian Flavors of Gelato made with the most innovative and completely natural fruit sugar called Allulose. We are now able to make our ‘guilt-free dessert’ with this revolutionary sweetener found in fruits like kiwis, jackfruits and figs. While allulose provides the same sweet taste, texture, and other technical attributes as table sugar, it is not metabolized as energy in the body. Therefore, it provides a minor number of calories and does not impact blood glucose levels. Allulose is scientifically proven to improve sugar metabolism in your body.

GelatoLove and Zafferano, a New Creative Collaboration for Your delight.

A New Dessert Creative Collaboration is born. GelatoLove meets Zafferano Eccellenza Italiana on a sweet ground made of Tiramisu, Cannoli, Cassata Siciliana, Mousse Cakes, Sicilian Almond Cookies, Panna cotta, Tarts and many more fragrant surprises. All these amazing pastry creations, together with dozens of seasonal flavors of refreshing sorbetti and gelati, are now available both in the Carlsbad Village Store and with our online delivery program https://www.gelato.love/shop-gelato

Zafferano is a superior Culinary Platform designed by Chef Max Farina. His gastronomic lifelong triangulation started in the native Sicilian fishery town Mazara del Vallo, developed at ALMA in Parma, the most prestigious International School of Italian Cuisine and landed in San Diego in 2011. It’s in the ‘America’s Finest City’ that Chef Farina worked at the distinguished BICE Ristorante in the Gaslamp District as a Sous Chef for Chef Mario Cassineri. His previous career includes culinary experiences with Two Star Michelin Chefs. After attending the acclaimed ALMA culinary school, he worked with Claudio Sadler at the Milan’s famous Restaurant Sadler. “It’s here that I learned the modern cooking techniques and artistic plating” tells Chef Max. According to him, “Chef Sadler was a Maestro to me. He was my mentor”.

Later in his culinary education, Chef Farina moved on to work at the Park Hyatt in Milan alongside Chef Andrea Aprea, another Two Star Michelin Chef, who was trained by the world-renowned Chef Heston Blumenthal of London. “This is where I immersed in the finest techniques and the emotional characteristics of haute cuisine”, conveys Chef Max.

We are honored at GelatoLove to undertake this sweet collaboration and expand our dessert offerings with more dreamy recipes from the Italian tradition.

More on ALMA, the International School of Italian Cuisine

This is not a simple ‘I love cooking’ school. ALMA is recognized as the most authoritative training center for all those who wish to become chefs, pâtissiers or bread makers, for those who dream of becoming sommeliers or wish to become maîtres, managers of restaurants or other catering facilities.

All classes take place in the Reggia Ducale near Parma, a historic palace within an elegant 18th century garden, with all the latest equipment and technology. It’s the ideal place for training culinary students.

ALMA’s headquarters are situated in Colorno, just outside Parma, on the banks of the River Po.

The school was founded in 2002 by Gualtiero Marchesi, considered unanimously the father of modern Italian cuisine. His inspiration came from his parents, who owned the hotel restaurant Al Mercato, in Milan’s Via Bezzecca. The passion for drawing and music, particularly opera, and the sensitive, professional approach adopted each day, set his talent apart from others in Italy. Many years and restaurants later, in 2008, Gualtiero Marchesi opened ‘IL MARCHESINO’ Restaurant at La Scala Theatre in Milan. He has earned countless awards and prizes over the course of a career spanning more than sixty years.
Even today ALMA students learn and further their knowledge of the history and culture of Italian gastronomy, following the teachings of the Master Gualtiero Marchesi in order to become “thinking chefs”.

All classes take place in the Reggia Ducale near Parma with all the latest equipment and technology.

ALMA’s headquarters are situated in Colorno, just outside Parma, on the banks of the River Po, in the heart of what is known as our country’s Food Valley.
The Food Valley is indeed the area with the highest concentration of Italy’s major food producers, products such as Parmigiano Reggiano and Parma ham, gastronomic excellences which make Italian-made products famous all over the world.
The city of Parma received the UNESCO title of “Creative City of Gastronomy” in 2015 and was later appointed as the “Capital of Culture 2020” in 2018.

The wine cellar, settled in the basement of the 18th Century Reggia, includes a wide collection of Italian wines.

The wine cellar, settled in the basement of the 18th Century Reggia, includes a collection of Italian wines, and is specially conceived by ALMA to best represent wines and producers from every Italian region.