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ABOUT THE CHEF

Patrizia Pasqualetti is a second generation gelato chef. She learned the art of making gelato from her father, Giuseppe, who, back in 1980, opened his first gelateria in Orvieto, a lovely hilltop town in Umbria, in the heart of Italy.  Even though Giuseppe tried his hardest to keep his two daughters, Patrizia and Graziella, far from what he considered a man’s job, he had to let his stubborn girls in his lab, teaching them his passion and creating what nowadays is a family tradition. With her sister Graziella, Patrizia has always dreamed of taking her family tradition beyond Orvieto’s walls. In the mid-2010s, Patrizia moved to Northern California and began exporting what today is an internationally recognized brand. 

 

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THE RIGHT INGREDIENTS

The secret of Pasqualetti’s gelato is that it’s based on the ingredients. Its flavor comes from it. Its color comes from it. Its smell comes from it. So, choosing the right products is the first step for making a good gelato, as Patrizia’s father used to say to his daughters. Turning everything Nature brings us into gelato is a core concept of craftsmanship and the path we follow daily when we make our gelato.

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HEALTHY AND DELICIOUS CHOICE

Our definition of true gelato is one that can be enjoyed without guilt, where the quality of ingredients and balance of flavors allow you to savor each spoonful, without feeling the need to overindulge.

Melting Gelati

""I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream."" 

- Heywood Campbell Broun -

Contact
LOCATIONS
Eataly Silicon Valley

2855 Stevens Creek Blvd,

San Jose

Eataly Los Angeles

10250 Santa Monica Blvd, Los Angeles

Eataly Downtown

101 Liberty St, New York

Eataly Soho

 200 Lafayette St,

New York

Eataly Flatiron

200 5th Ave,

New York

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