Uncompromised Ingredients. Small Batches. Big Inspiration.
We earned our position as industry leaders by working from the ground up with top chefs. In 1986, Pete Palazzolo won over Michigan restaurateurs with samples of his artisan gelato and sorbetto, made fresh to order in small batches from uncompromised ingredients. Soon he was in Chicago, Philadelphia and NYC with similar success.
Palazzolo’s has worked closely with America’s top chefs ever since to provide customers the very best culinary product, and the right tools for success. When we found that the only gelato pans available from Italy didn’t meet expectations, for example, we had our own custom-made in the U.S.
Palazzolo’s makes gelato the old-fashioned way so you can benefit from a dense, creamy and truly artisanal product. We never use premade gelato components or large-volume machinery freezers that we believe compromise quality.