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PRODUCT: Paciugo Gelato

If there’s a Paciugo Gelato near you, you may want to head over for a few scoops and see why the readers of DMagazine in Dallas chose it as “Best Gelato.”

Christina and Ugo Ginatta and their son Vincenzo moved from Turin, Italy to Dallas, where they started the city’s first gelato caffè in 2000. Using artisan techniques and the finest ingredients, they developed a recipe list of 200 flavors in rotation (with a selection of 30 to 38 available on any given day). The company is now a mini-chain of more than 40 stores in 11 states plus Mexico.

Just looking at the list of flavors makes you want to try every one (and if you really want every flavor, ask about having your own franchise).

What we especially like about Paciugo Gelato is its ability to provide a frozen treat for just about everyone.

 

Gelato for everyone! Photo courtesy Paciugo.

 

  • Vegan or lactose-intolerant? No worries: There are gelato flavors made with soy milk, as well as dairy-free sorbetto.
  • Cutting back on sugar? The No Sugar Added gelato is terrific: If No Sugar Added gelato tastes this good, who needs sugar?
  • On a lowfat diet? The fat content is 3.5%—much lower than a superpremium ice cream (which can be up to 16% milkfat).

     
    While we’ve only gotten through eight of the 200 flavors, we’re in love with the Mediterranean Sea Salt Caramel and the No Sugar Added flavors (we tried NSA Hazelnut and Panna cotta flavors). (We haven’t tried the soy-based gelato yet, but we look forward to it.)

  • See how gelato is different from ice cream.
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