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Gelato's
9070 Research Blvd
Austin, TX 78758
Uber
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Main Menu
Primo Catering Delights
75 + Serving
Primo Bambino
$2.79
kid's size (1 scoop ) with topping over load
Primo Regular
$3.39
2 scoops of indulgence with plenty of room to cream in lots of toppings
Primo Granadioso
$4.09
3 scoops of indulgence with plenty of room to cram in lots of toppings
Primo Catering Delights
25 - 75 Serving
Express Bambino
$2.99
kid's size 1 scoop cup prepackged , includes up to 4 toppings
Express Regular
$3.59
2 scoop cup prepackaged includes up to 5 toppings
Express Grandioso
$4.29
3 scoops cup prepackaged includes a whapping of 6 different toppings
Toppings- Catering Flavor List
Bounthy
Sugar Free Chocolate
Mint Chocolate Chip
Milk Chocolate
Dark Chocolate
Cookies And Cream
Mexican Vanilla
Cream Chocolate Chip
Butterfinger
Chocolate Cappuccino
White Chocolate Mocha
Java Mocha Crunch
Chocolate Hazelnut
Cheesecake (strawberry, Raspberry, Or Chocolate Fudge)
Peanut Butter
Chocolate Chip Cookie Dough
Wildberry
Raspberry
Strawberry
Mango
Peach-mango
Lemon
Pistachio
Hazelnut
Caramel
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General Info
Hours
Monday:
7:30am - 10:00pm
Tuesday:
7:30am - 10:00pm
Wednesday:
7:30am - 10:00pm
Thursday:
7:30am - 10:00pm
Friday:
7:00am - 12:00am
Saturday:
8:00am - 12:00am
Sunday:
7:30am - 10:00pm
About Us
To say that a well made gelato is a gourmet treat is even a bit of an understatement. When gelato was originally developed in Italy, it was a treat served exclusively for the Medici family, the richest most powerful family of their time in Italy. Like all great things though, Gelato eventually began to spread throughout Italy. In the northern region of Italy, gelato was made predominantly from milk into rich and creamy flavors. In Sicily, in the southern region of Italy, flavors were primarily made from fruits and water into sorbetto. When gelato originally spread across Italy, the artisans (vendors who had perfected their art) went to great lengths to ensure the quality of their gelato. Traditionally ingredients were cooked and stirred over an open fire to aid in mixing the separate ingredients and perfect the rich textures and flavors. Before modern freezing, artisans went as far as to import snow in great amounts from the mountains to help cool the gelato quickly, even in the heat of the Italian summer. The snow was stored in “cantinas” cellars up to 90 feet deep. Using the combination of snow, ice and salt, the artisans churned their gelato by hand in large wooden barrels. This process turned the cooked liquid into the finalized tasty dessert.