We’ve compiled some of the key terms of the gelato industry so that you can know what they mean and how to pronounce them. You’ll be a Mastro Gelataio in no time.

• Sorbetto: [sor-BIT-toh] A frozen dessert similar to a frappé, usually made from fruit juice and having a smooth consistency.
• Gelato: [jeh-LAH-toh] Italian for “ice cream”. “Gelato” is an Italian word for “frozen” and comes from the Italian word gelare, meaning “to freeze.” The same word is commonly used in English speaking countries to refer to “ice cream” that is prepared in the Italian way. Gelato doesn’t contain as much air as its American counterpart and therefore has a denser texture
• Dolcefine: [DOHL-chey-fee-ney] Sweet Ending
• Air: While making ice cream air is whipped into it, increasing its volume. This increase in volume is known as overrun. Overrun does not have to be declared on the label. Generally, the higher the overrun, the lower the cost of the ice cream.
• Overrun: [oh-ver-ruhn] the amount by which the volume of a food, as butter or ice cream, is increased above the original volume by the inclusion of air, water, or another substance: With only a 20 percent overrun, this is an excellent ice cream.
• Butterfat: [buht-er-fat] (also known as milk fat) natural fatty constituent of cows’ milk and the chief component of butter.
• Gelateria: [jell-a-ter-EE-a] A Gelateria is a shop that sells gelato.
• Mastro Gelataio: [MAHY-stroh jell-a-TY-oh] a master gelato artisan dealer