Gelato (je-'lä-(")tO) is the Italian word for ice cream. And yet, it is distinctively different from the ordinary frozen dairy desserts you may be accustomed to.

Gelato contains substantially less fat than American ice cream; it is frozen in a way that allows for much less product air buildup (referred to as overrun), and is served at a slightly higher temperature. Due to this, it tends to release much richer flavor tones than what you're used to tasting in your local traditional ice cream parlor.

As Old Country tradition would have it, Gelato exalts the simple yet sumptuous characteristics of natural ingredients, from wholesome milk to fresh fruits to the best selection of nuts and dried fruits. It is warm to the eyes, cool to the palate, and refreshing to all the senses.

Most important, it is a high quality, gourmet product, and it's poised to become the next trend in frozen desserts in the United States, offering a high profit potential.