Angelo’s Italian Ice & Gelato was first created in Phoenix Arizona back in 1979. This is when Angelo Sr. opened up the largest Restaurant in Arizona (3 floors high and the largest seating capacity in the state). When he was designing his menu he realized that there were no Italian Ice or Gelato available for purchase and this was the Dessert he wanted to offer.
Naturally he started the research on how he would be able to take his 30 plus years of being a Chef and use these skills to create the finest Desserts. The education process stared with how to balance the best ingredients such as fruits, nuts, creams etc. and keeping the old tradition of 100% natural. He knocked on friends and associates doors that he had done business with back in New York that had experience in this field. He then reached out to his Cousins, Aunts and Uncles in Italy for an extended amount of research that needed to be made for the ingredients he wanted to use and share this with the Customers. His ultimate goal was to offer and educate the local market of this great treat. Angelo Sr. only offered his Italian Ice & Gelato brand inside his restaurant as a small Dessert and had refused to sell it in bulk size or on a wide scale.
Angelo felt as though the unique finishing touch of the most desirable dessert would be how he wanted his customers to remember their experience at his Restaurant and wanting to come back for more. Of course shortly after exposing his incredible dessert lines the word spread quickly. Restaurateurs, Hotels and Executive Chefs from around the Valley started asking to take on his dessert line in their establishments. His answer was a simple “No, this is for my restaurant and customers only!” Well, this lasted for a while and with much coxing he decided he would wholesale his lines.
He would first meet with the prospects and their establishments to see if it was a good fit or not and from the stories that have been shared throughout the years is that many places didn’t fit well with his brand and were refused his product line. Maybe it was because they didn’t have the proper freezers to hold his Gelato at the perfect temperature or maybe he felt as though an Asian restaurant shouldn’t be carrying an Italian product. That obviously wouldn’t be the case today. We design over 200 Gelato, Sorbet & Italian Ice flavors for all Markets to enjoy. Yes, that includes the Asian Restaurants as well, Gelato flavors include Green Tea, Mint White Chocolate and even Lychee, Mango Sorbet. Gelato just means Ice Cream in Italian.
What it should mean is made with the finest ingredients with less fat, less air (for better texture, creaminess and not as cold to the pallet). If you have never been introduced to Real Authentic Gelato, Sorbet & Italian Ice than we invite you to a new Dessert experience that we know you will feel you’ve missed out on. Looking forward to a great tasting relationship.
Even as a little guy living in new York I would mix and match different fruits and odd creations. My first, if I remember correctly was when I was 5 years old, I mixed Maraschino cherry juice, squeezed fresh lime into a bowl with a little added water and froze in popsicle form. Turned out ok.
When I was 6 we lived in Italy for the summer, that was the beginning of the end. Most of the time we were on my Father’s family farms and picking fruit right off the tree, it was the most incredible treat I could ever ask for. Each family farm was designated to produce something different. Some were Cherries others Peaches, some with multiple seasons including fresh nuts (almonds, walnuts). Each morning everyone was early risers. It was time to work the morning crop. Although I loved my sleep as a kid, when in Rome do as the Romans do…right”. My Aunts and Uncles had to force me to eat breakfast because they were on to me “ANGELO!! MANGIA, MANGIA”…..I was saving room in my belly for the fresh fruits right outside the door.
For years on end after returning to New York I couldn’t wait for my father to bring home the seasonal fruit he picked up at the market (fresh fruit market , not grocery), Dad and his Brothers were the owners of several restaurants. He would go to the fish market to get the fresh fish, meat market for fresh cut meats, Bakery for the Italian Bread and of course the fruits and vegetables market. Any fresh fruit my Dad would bring home (oranges, lemons, peaches, watermelon etc.) was a new day of creation.
From crushing a fruit with my hands to see if I could get the right texture or throwing into a blender to puree. I would create dozens upon dozens of different creations and freeze as we still do today. Some are surprisingly delicious and others not so much! Don’t worry, I’ve done the experimenting for us both! Some of my favorites are Chocolate Hazelnut Gelato, Fresh Basil and Olive Oil Gelato, Strawberry Balsamic Sorbet, Tropical (pineapple, lemon, watermelon) Italian Ice, how about a simple Cherry Chip with real pureed Cherries and Ghirardelli Chocolate chips? Every day we explore what’s new in our industry, what changes are there or what changes can we make.
These days for instance with the ever growing health kick, allergen concerns, diabetes, lactose intolerant and Vegan lifestyles we feel we have a product line for you. We will always do our best to keep our products 100% natural. Now, if you order a Chocolate Brownie Gelato with Reeses Candy (which we do make) there are no guarantees!! I’m excited to share my product lines with you.