IL GUFO DI MILANO

IL VERO GELATO ITALIANO

At Kern Place

2519 Rear North Stanton

(Entrance on Robinson)

(915) 545-GUFO(4836)

IL GUFO DI MILANO DUE (2)

Gelateria and Cafe

At Peppertree Square

5411 N Mesa St. Suite 19A

Next to Garufa and Mi Piaci

915-833-GUFO (4836)

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Gufo Di Milano / Gufo Di Milano Due
On Kern Place 2519 N. Stanton, entrance on Robinson
On Peppertree square 5411 N. Mesa 19A
El Paso, TX 79902
United States
ph: Kern Pl.915-545-GUFO and Peppertree square 915-833-GUFO

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IL VERO GELATO ITALIANO

We make gelato the traditional way, the way it used to me made 100 years ago, using fresh fruits, milk, cream, nuts and chocolate.

We use local ingredients when possible.

We do not use premix, hydrogenated oils or artificial colors

Our day starts at the fruit stand, we make our gelato depending on the fruit we found.

Our gelato tastes like the perfect version of the fruit.

Gufo Di Milano will blow away your previous definitions of good gelato or ice cream

Apriamo quando arriviamo

Chiudiamo quando partiamo

Se per caso, non ci incontriamo

Provate ancora, noi vi aspetiamo.

(hours)

(we open when we arrive)

(we close when we leave)

(in case you don't find us)

(try again, we will wait for you)

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What is Gelato?

Gelato is the Italian Version of ice cream with three major differences:

Gelato has less butterfat than Ice cream's 18-30%, it has from 0-12%. Less fat does not mean less taste! Gelato is less solidly frozen than ice cream and melts in your mouth faster, the customer will taste the Gelato full flavor immediatelly.

Gelato is denser than ice cream. Ice Cream is made by mixing cream, milk, sugar, vegetable oils and most use corn syrup. Manufacturers add air to nearly double their volume; it also cuts the quality of their product. No air is added to Gelato.

Gelato is served warmer than Ice Cream.

Gufo di Milano, will blow away, your previous definitions of good gelato or ice cream.

Gelateria Gufo di Milano does not use any premix products.

Sadly, more Gelato Makers are doing premix, even in Italy, aproximately 3% of Gelato Makers worldwide are doing real Gelato.