No palm oil, no pre-mixes, no compromise. We explain what stands behind a genuinely artisan gelato and how to recognise it before you even taste it.
'Artisan' isn't just a word
The word 'artisan' is written on a lot of windows, but a real craft doesn't always stand behind it. A true gelato maker knows the product so well they can build it from scratch — without ready-made powders, artificial flavours or colourings.
For us at Amore Gelati this is a matter of principle, not fashion. We work with carefully chosen ingredients — Belgian chocolate, French cream, fresh seasonal fruit and authentic Italian pastes. No palm oil, no pre-mixes, no compromises.
Why we avoid palm oil
Palm oil is used in many industrial desserts because it's cheap and stabilises texture. But it adds fat without flavour and leaves a characteristic coating in the mouth that dulls the true aroma of the ingredients.
When you remove palm oil and ready-made bases, there's nowhere to hide — the flavour has to come from the products themselves. That's exactly the challenge, and the pleasure, of the craft.
Small batches, every day
Real gelato isn't produced once and left to sit for weeks. We cook daily, in small batches, so that only the freshest reaches you. That means more work — but also a noticeably better taste and texture.
Small batches also let us follow the season — when strawberries are at their peak they go into the sorbet; when hazelnut and chocolate season comes, it's time for gianduja.
Balance: the art behind the recipe
Good gelato is a question of balance between sugar, fat, water and air. Too much sugar and it won't freeze properly; too little and it turns icy. The maker tunes this recipe for every flavour individually — pistachio needs a different balance from a lemon sorbet.
This invisible balance is why two gelati with the same name can have completely different quality. The craft is precisely in the detail you can't see but can taste.
How to recognise real gelato
There are a few tells. Natural colours are softer — real pistachio gelato is a muted green-brown, not bright green. Towering mounds of fluffy, puffed-up gelato often hide a lot of air and stabilisers. And finally — just ask. A real maker will always tell you what they work with.
If you'd like to see all of this up close, come and visit. Tell our team which flavours you prefer and we'll point you to what you'll enjoy most.
- What does 'no palm oil' mean?
- It means texture and stability come from quality ingredients and a properly balanced recipe, rather than a cheap vegetable fat. The result is a cleaner flavour in which you actually taste the ingredients.
- Why does artisan gelato cost more?
- Because it's backed by more expensive ingredients, daily small-batch production and hand work. You're paying for fresh quality, not a long shelf life.
- Do you have vegan and gluten-free options?
- Yes. Our fruit sorbets are naturally vegan and many of our gelati are gluten-free. Ask the team in person for the current flavours and allergen information.