It’s the freezing process that makes the difference between artisanal and industrial gelato. During this crucial phase, master gelato makers carefully assess the characteristics of the raw materials used to create a balanced blend. After pasteurization and homogenization, to ensure a delicious, healthy, and consistent gelato, the mixture is left to mature overnight to promote stabilization. The freezing process is the final stage: rapidly lowering the temperature, adjusting the rotation intensity, and slowly stirring the mixture to naturally incorporate air, unlike the processes used for industrial gelato. Everything is done according to the rules of the art.