We had the good fortune of connecting with Carlo Gattini and we’ve shared our conversation below.
Hi Carlo, we’d love to hear more about how you thought about starting your own business?
I am a third generation gelatiere (gelato maker), I was born to do this and I really wanted to offer Dallas the best gelato that I could make, and hopefully one on par with the best that can be had anywhere
Alright, so for those in our community who might not be familiar with your business, can you tell us more?
We make our gelato from scratch, with basic, raw ingredients, using traditional methods and taking many steps to achieve our product. Only about 5% of gelaterias worldwide do the same, most are just opening cans or bags and mixing the pre-prepared ingredients with milk or water. We love offering our clientele gelato made with the best ingredients we can find, and we love buying directly from the grower/manufacturers, developing partnerships and making friends along the way. It has not been easy, I’ve been working seven days a week for nearly three years, but I love what I do and I love for the store to be meaningful to the community
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Well, most of these friend would come from Italy or at least from abroad, so I would want to give them a taste of America and Texas. This would include some barbecue, a baseball game, perhaps a rodeo. Some good Mexican food including a Margarita, a bike ride around White Rock Lake and possibly a scenic flight at night around Down Town.
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I owe my knowledge and skill to three people: My grandmother who taught me how to cook My father who taught me how to work And my maestro, Gianpaolo Valli, who taught me how to make gelato my plaything