ABOUT PALAZZOLO’S ARTISAN DAIRY

We earned our position as gelato 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 to make sure they have all the right tools for success. When we found that the only gelato pans available from Italy didn’t meet our expectations, for example, we had our own custom-made in the U.S. Because we handle every detail, you can focus on profiting from the wide appeal of our artisan gelato. Choose from over 600 flavors inspired by great culinary minds, or dream up your own specialty. We have the ability to spin custom orders as small as 2.5 gallons.

HERE FOR YOU!

Your success is the heart of our business. Think of our customer support team as an extension of your staff – gelato industry experts who are ready to help with everything from menu pairings to best strategies for serving and display. We also offer world-class, hands-on training for our state-of-the-art imported Italian gelato cases and full café concepts.

THE PALAZZOLO ADVANTAGE

• Strong & stable business since 1986
• National & international capabilities
• 50,000-square-foot HACCP run facility
• Made in small batches daily by gelato chefs in our kitchen – not in a laboratory!
• Great purchasing power for fresh ingredients direct from the farmers