Sugar & Fat

All our gelatos have just enough sugar to ensure “scoop-ability” and softness.The higher the sugar, the softer the gelato. But, we never overdo it! We carefully test the amount of sugar with a refractometer. 

 

Once the mix is ready, we age our flavours in our pasteurizer at 4ºC for about 10 hours. Some flavours (such as our Hazelnut & Pistachio) need a little more time to allow protein chains to bond. Our Chocolate gelato really does take its sweet time - it’s aged for 24 hours before we churn it!

ADDRESS

 

53 Charlotte St

London

W1T 4PA

CONTACT

 

contact@dezato.co.uk

Tel: 020 7323 1901

 

HOURS

 

Monday   

Tuesday

Wednesday

Thursday

Friday

Saturday 

Sunday

HOURS

Monday   

Tuesday

Wednesday

Thursday

Friday

Saturday 

Sunday

08:00-17:00

08:00-22:00

08:00-22:00

08:00-22:00

08:00-22:30

14:00-22:30

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