Bites Nearby: Baci Gelato

First, a few words about gelato and . Gelato is not just the Italian word for ice cream. There are three significant differences. Typically gelato contains between 6 to 10 percent butterfat as compared with ice cream, which has 20 to 26 percent butterfat. The lower fat content means that gelato is less solidly frozen than ice cream and melts in the mouth faster.

Additionally, gelato is denser than ice cream. Air is added to American ice cream, diluting the flavor; no air is added to gelato and so the result is a richer, creamier taste. Third, gelato is served slightly warmer than ice cream, with gelato at four degrees Fahrenheit and American ice cream kept below zero. 

All this adds up to a product with great flavor and texture.

Baci Gelato – Gelato is made fresh at Baci Gelato in Wlliston Park. There are nearly 100 gelatos that the shop is prepared to make (not all at one time!) so in addition to typical vanilla and chocolate, you might find walnut, grand Marnier or bubble gum gelato.

Flavors change seasonally. During Thanksgiving pumpkin gelato, salted caramel with chocolate pretzel and cinnamon gelato might be made, as well as apple cider or pomegranate sorbet. Christmas brings the possibility of eggnog gelato and cassata gelato with dried candied fruit. The shop also makes sorbet, yogurt gelato and soy/sugar-free gelato.

Temperature is so important that the gelato at Baci is kept in a special showcase, where dry air is circulated, keeping the product soft.

Baci Gelato is also sold at Grace Supermarket, Whole Foods and Yogurt and Such and is served at restaurants such as City Cellar and Wild Ginger.

591 Willis Avenue, Williston Park

516-801-1707
www.bacigelato.com
Hours: open Sunday through Thursday, 10 a.m. to 10 p.m., Friday and Saturday from 10 a.m. to 11 p.m.
Prices: Two scoops: $3.53; quart: $17