gelato

Restaurants

Due to the great success our gelato has seen, thanks to our obsession with quality without compromise, now we are offering our products to restaurants and caterers. The contact form and order page are not yet available, but you are encouraged to contact the owner of Roma’s Gelato at this phone number: (405) 708-6114

Roma’s makes the best gelato in Oklahoma.

Thank you for choosing Roma’s Gelato as your partner!

Ice Cream or Gelato?

Is it ice cream or is it Gelato? That is the question. An American just seeing gelato would immediately decide that it looks like our soft-serve ice cream that has been around for years. However, this common mistake is very far from the truth.

Ice Cream

Ice Cream

Never before has the old adage, ‘looks can be deceiving’, been more true. If you dismiss gelato as simply being a prettied-up soft-serve ice cream and walk on by without tasting this magical concoction, you would have just missed out on the most delightful culinary experience Italy has brought to the modern world.  The difference between ice-cream in the fewest words comes down to:

GELATO = Less fat + little air added = rich creamier taste

Ice cream has a higher fat content and more calories. How the Italians were able to make this fantastic concoction even more tasty than our beloved ice cream is a part of history that goes back many centuries but gained popularity among the Italian masses only in the 1920s.

Premium ice creams are made using fresh cream, real eggs, and natural flavorings. Then air is whipped in to the point that as much as half the carton may be air.

On the other hand, gelato is made with whole milk but significantly less butterfat than ice cream. However, less fat does not mean less taste. With the lower butterfat content, gelato is less solidly frozen than ice cream and melts in the mouth faster. Therefore your taste buds experience the full flavor of the gelato immediately.

The higher density of gelato makes for a richer, creamier taste than you will get from ice cream. More mouth watering  taste than you have ever experienced from a frozen dessert but with less fat and less calories!  Your taste buds are happy and your waistline does not expand! What could be better?

Roma’s Gelato is making gelato daily using the methods and ingredients just as they have been mixed and processed for hundreds of years in Italy with no preservatives!  Edmond Oklahoma is very fortunate to have an Italian fully versed in the methods used by his ancestors making gelato for your taste buds to savor.  Go on by Roma’s Gelato and give it a try. Your taste buds will never want ice cream again!

Articles

 

Gelato vs. Ice Cream

While Italian Artisan Gelato is a product created in Italy, Ice Cream is a much more recent product created in the US.

Here the main differences between Gelato and Ice Cream.

Gelato Ice Cream
Fat content Our Gelato contains between 4% and 6%  butterfat (since there is little or no use of cream). Ice Cream cannot be sold with less than 10% butterfat. It has usually a butterfat content of about 15% or more.
Air content Processing Gelato requires very little air, that is incorporated naturally with slow mixing. This leads to a heavier content for the same volume, or, in other words, more bang for your buck! Ice Cream has an added content of air between 50 and 100%. This leads to less content (in weight) for the same volume.
Sugar Gelato is made ONLY with high quality cane sugar, no high fructose corn syrup. Ice Cream is usually made with high fructose corn syrup.
Serving temperature Gelato is kept in a semifrozen state and melts in your mouth! Ice Cream is kept frozen, and maintains an icy texture.
Texture Gelato tastes rich and creamy despite the low fat content. This wonderful textures is due to less air and semifrozen conservation temperature. The texture of Ice Cream is rougher and less creamy than Gelato often icy.
Price Gelato costs 30 – 50% more than Ice Cream, but since less air is incorporated in the process the real cost is only slightly higher than Ice Cream. Although Ice Cream seems less expensive than Gelato, it has more air incorporated in the process so that the final cost per pound is about the same.

Sorbetto (or Sorbet) is a NON dairy product; for this reason its content of fat is close to ZERO. We have a nice selection of Sorbets in our store.

Italian Artisan Gelato
Coffee Gelato [ File # csp6559261, License # 1880860 ]Licensed through http://www.canstockphoto.com in accordance with the End User License Agreement (http://www.canstockphoto.com/legal.php)(c) Can Stock Photo Inc. / tacar
Espresso, Cappuccino
Cappuccino [ File # csp0195428, License # 1880598 ]Licensed through http://www.canstockphoto.com in accordance with the End User License Agreement (http://www.canstockphoto.com/legal.php)(c) Can Stock Photo Inc. / LanceB
Panini, Tramezzini
Tramezzini, Tuna Salad [ File # csp6535824, License # 1880615 ]Licensed through http://www.canstockphoto.com in accordance with the End User License Agreement (http://www.canstockphoto.com/legal.php)(c) Can Stock Photo Inc. / jomzor