More visitors fall
in love with gelato when visiting
Italy than all the people that fall for Rome, Florence,
and Venice combined. To most, it's a mystery on how
something so simple can taste so good, but as long as
love itself, don't ask why just eat until your heart's
desire is filled. Upon the return of a lot of people
want to open a gelateria, just as the one they've been
to in Italy. I get lots of e-mails and calls. Few realize
that making gelato can be an arduous process, pasteurize,
homogenize, mix, freeze, cure, display and sell. It takes
individual machines for all those steps, but in some cases
many of these can be combined. Manufacturers want you to go
all the way. I feel completely opposite. In fact, my plan
needs less than 25% of the plan they suggest to you. I also
discourage anybody from opening a true gelateria, but rather
than making gelato part of an operation, not "the operation".
Call me - I will help immensely!
(817) 640-3131 |
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