Gelato, meaning “frozen” in Italian, refers to a range of frozen treats from ice cream to sorbet, yogurt, and custards, but differs from U.S. ice cream by having only 5–8% milkfat and less air, giving it a denser texture. Despite its lower fat content, it remains thick, creamy, and elastic, with flavor as its true hallmark.

Sorbet is a frozen dessert made from fruit, sugar, and water, without dairy or eggs. It’s known for its bright, intense fruit flavor and refreshing, light texture. Our sorbets are made with fresh, ripe, in-season fruit, sourced locally whenever possible. They’re vegan, dairy-free, and—except for chocolate—fat-free.

We churn every batch of gelato and sorbet in our shops for peak freshness, never in a factory. This lets us skip preservatives, stabilizers, artificial colors and flavors—and we think you’ll taste the difference.

We serve our gelato from an Italian custom-made bancone a pozzetti, which stores each flavor in its own sealed compartment to prevent freezer burn, flavor mixing, and texture changes. Cooled by energy-retaining liquid, it also uses far less electricity than a standard display case.

Pitango sources fresh milk from grass-fed Jersey cows from a family farm just outside of Baltimore, MD— bringing city dwellers as close as possible to fresh-from-the-farm flavor.

We make our pistachio gelato with Pistachio di Bronte IGP—rare, intensely flavorful nuts grown on the slopes of Mount Etna and harvested only every two years. They cost five times more than domestic pistachios, but, we believe, there is simply no substitute.

All six of Pitango’s chocolate gelato and sorbet flavors are made with Domori single-origin chocolate—crafted by Domori, a Torino-based company that takes a sustainable approach by working directly with cacao producers, educating them in botany and fermentation to cultivate high-quality cacao.

In Italy, Nocciola is the third most popular ice cream flavor. Our gelato is made exclusively with imported Italian “Nocciola di Piemonte, Tonda Gentile delle Langhe (IGP).” This delicate, silky taste and aroma make our Nocciola gelato totally addictive.

Our sorbets are made with fresh fruit, in season and sourced locally whenever possible.

We use fresh egg yolks from free-range chickens. We crack and separate our farm-fresh eggs by hand for our custard-based gelato flavors.