“Pinolo means pine nut. It was my favorite gelato flavor as a kid, the smell was always in the air and it reminds me of home.”

— Sandro Paolini

True Italian Flavor

This is Pinolo.

Pinolo Gelato was launched in June of 2015 by Pisa-born native Sandro Paolini with the intention of reviving traditional Italian gelato-making methods to create pure, simple products in an authentic way. Pinolo’s goal is to source the best varieties of ingredients in order to respect tradition and make the finest quality gelato—like it used to be.

Sandro picking fresh figs for a summer treat.

Gelato vs. Ice-cream

It’s not Ice-cream.

A lot of people ask us about the difference between gelato and ice-cream and we are here to tell you!

WHY DOES GELATO HAVE MORE FLAVOR THAN ICE CREAM?

Gelato is not as cold as ice cream and has less fat. Cold numbs taste buds and fat coats taste buds.

DOES GELATO CONTAIN EGG?

No- the majority of flavors are egg free. Torrone and Amaretto contain egg white.

IS GELATO GLUTEN-FREE?

Yes, however, since we use cones, we cannot guarantee that there is no cross-contamination. Amaretto is the only exception- gluten is not in the ingredients, but the cookies are produced in a facility where cross-contamination with gluten may occur.

It's Gelato.

Gelato has less sugar than ice cream
In gelato, the cream is less than 10%, the majority is milk. In ice cream, there is 50% cream, 50% milk.
Gelato has less air than ice cream (due to churning & percent of fat) Percentage of air in gelato is about 15-20%. In ice cream, the maximum air can reach 50%.
Gelato is softer in texture because of warmer temperatures. If Ice cream was kept at the same consistency as gelato, it would release the air and deflate, therefore ice-cream is kept at colder temperatures which makes it harder.