02/08/2026
Artisanal gelato is not a dessert. It is an act of balance.
After more than 45 years spent in production labs, behind the counter, and teaching training courses, I have learned one simple thing: artisanal gelato is not measured by its appearance, but by its balance.
I have been fortunate enough to work with and exchange ideas with professionals in several countries, but it was in Italy that I learned the true meaning of craftsmanship: respecting the raw ingredients and letting the flavor speak for itself.
The difference I have always stood by
Italian artisanal gelato does not win people over by adding more, but by knowing what to leave out.
Less fat (generally between 4% and 9%).
Less incorporated air than many industrial products.
A serving temperature carefully designed to enhance the aromas.
The result is a gelato that immediately releases its fragrance and flavor. The palate does not have to wait for the ice crystals to melt—it perceives the quality of the ingredients from the very first taste.
- How to recognize good gelato -
Over the years, I have always suggested three simple rules.
1. The display case should showcase the product.
If the gelato is displayed, it should be kept in well-maintained stainless steel pans, without dramatic mountain-like piles. The display case should attract the customer, not compromise the quality of the product.
2. The colors should be believable.
Natural pistachio is not bright green. Real strawberry is not fluorescent red. When the ingredients are authentic, the colors are too.
3. Respect seasonality.
A selection of flavors made with seasonal ingredients says far more about the quality of a gelateria than an endless menu available all year round.
- Display case or covered tubs? -
The answer is not that simple.
In recent years, the debate between display cases and covered tubs has almost become a clash between two philosophies.
From my point of view, both can work extremely well when used with expertise.
The advantages of the display case
A display case allows customers to choose with their eyes as well.
It showcases the work of the laboratory, highlights the natural colors, and remains one of the most distinctive features of the Italian gelateria.
When properly maintained, it builds trust and makes the gelato the true star.
The limitations of the display case
Poor management, however, can compromise the product.
Light, air, and constant temperature fluctuations accelerate oxidation, especially in more delicate flavors.
Very tall, decorative mounds, while visually striking, often require a gelato structure that differs from that of traditional artisanal gelato.
Constantly topping up the pans also means more handling of the product.
- The advantages of covered tubs -
Covered tubs offer superior protection.
The gelato remains shielded from light and air, preserving its aroma, texture, and natural color for longer.
The temperature remains more stable, and the product is handled less, reducing waste as well.
For delicate flavors such as custard, fior di latte, or pistachio, they are a particularly effective solution.
The limitations of covered tubs
The main drawback is that customers cannot immediately see the product.
The choice becomes less emotional and requires greater interaction with the gelato maker, who must explain the ingredients, production methods, and characteristics of each flavor.
In other words, with covered tubs, trust replaces visual impact.
- True craftsmanship -
I have met colleagues who personally select their fruit, roast and grind pistachios, hazelnuts, and almonds in their own laboratories, and start an entire batch over again if the result does not satisfy them.
This is the craftsmanship I continue to admire after more than four decades of work.
It is not a matter of marketing.
It is about respect.
Respect for the ingredients.
Respect for the craft.
Respect for the customer.
- My conclusion -
People often ask me which is the better choice: a display case or covered tubs.
My answer is always the same.
It is not the refrigerated counter that makes great gelato.
The difference lies in the quality of the ingredients, the recipe, temperature control, daily production, and the sensitivity of the gelato maker.
A skilled professional can produce outstanding gelato with either solution.
Because the real spectacle is not what customers see when they walk into a gelateria.
It is what they remember after the last spoonful.
Pantaleo Gesmundo
And how do you choose a gelateria? Are you won over by the display case, or do you place more importance on the quality you find in the cone or cup?
I would love to hear about your experience..🤗🍦🍨🍧
