Why Gelato Just Might Be the Sweetest Business in Food

If you’ve ever strolled through Italy—or, let’s be honest, your local tourist district—you’ve seen it: towering, neon-colored mountains of “gelato,” piled high like sugary Alps. Tempting? Sure. Authentic? Not even close.

I saw numerous “gelaterie” open and close through the years, such as Grom in Malibu. So I decided to research and locate some of these establishments today, and ended up focusing on just two “gelatai.”

Chef Kriss Harvey takes us back to a turning point in his frozen dessert journey—when he first encountered the Bravo Trittico 305 Executive and the brilliant gelato mind behind it, Giuseppe Scaringella. From game-changing tech to flavor science, this story is packed with insights every gelato pro will appreciate.

So, you’ve got dreams of serving up scoops of Italian-style gelato to fanatical customers, but you want to do it with style, mobility, and confidence you’ve made the right choices.