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Born in Italy
In 1660, Florentine architect Bernardo Buontalenti invented a way to freeze a mixture of churned, sweetened milk and egg yolks. The result was gelato. Italian for "ice cream," gelato contains less air and less fat than traditional American ice cream. This is what gives gelato its dense and silky texture.
SoCal’s best
Today, Tutti Gelati™ salutes Buontalenti’s discovery by creating the finest gelato and sorbets available in Southern California and Nevada. It all starts with the ingredients. We import the best, including chocolate, nuts, liquors, from our partners in Milan who have produced traditional Italian desserts since 1929. Locally, we choose the finest natural ingredients, including fresh hand-selected fruits and rich cream.
Old meets new
Our chefs—following centuries-old recipes adapted to modern tastes—use state-of-the-art Italian equipment to carefully blend and churn small batches of gelato and sorbet. When we achieve the perfect flavor, texture, density and appearance, the product is hand-packed and delivered to customers throughout Southern California and Nevada.
In demand
Tutti Gelati™ products are purchased by the finest restaurants, hotels, caterers, gourmet stores and performing arts venues in Southern California and Nevada. Although we’re growing, our products will always maintain the special homemade quality you love.
Thank you for your interest
in Tutti Gelati™
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