The Italian Gelato Chef Patrizia Pasqualetti, creative soul of Gelato by Patrizia present in the Eataly store of San Jose, Los Angeles, Boston and New York, announces the launch of its expanded line of ice creams without dairy products, bringing its unmistakable Italian mastery to a growing community of lactose intolerant consumers and attentive to a plant-based diet in all the United States.
Born in Milan and raised in Umbria, Patrizia Pasqualetti has built his career with the aim of spreading the true Italian ice cream in the world. His journey began in the ice cream shop of his father Giuseppe, founded in 1980 in Orvieto, where he learned the craft together with his sister developing a lasting passion for artisan desserts. Inspired by the Italian culinary tradition, Patrizia conceived ice cream as a balance between creativity, high quality ingredients and sensorial elegance, in which taste, texture and presentation coexist in perfect harmony.
After moving to California in 2015, Patrizia introduced its ice cream philosophy in the US market. In 2022 he became head of La Gelateria in Eataly San Jose, starting a collaboration then extended to Los Angeles, Boston and New York. Every ice cream shop favours a handcrafted production with natural and ethically selected ingredients, confirming its commitment to quality and authenticity.
The philosophy of Patrizia Pasqualetti is based on three principles: lightness, creativity and elegance. Unlike the traditional American ice cream, which can contain up to 30% fat, its ice cream is generally between 6% and 10% fat and provides a reduction of sugar, so as to enhance the natural flavors. Served at a slightly higher temperature, it offers a soft and authentic texture that enhances the taste while being lighter and digestible.
Digestibility is an increasingly important issue in the US market. According to the National Institute of Diabetes and Digestive and Kidney Diseases, part of the National Institutes of Health, about 36% of Americans have difficulties in lactose digestion, equal to an estimated 30 to 50 million people. Moreover, about 1% of the American population is suffering from celiac disease, as it further highlights the growing demand for inclusive desserts.
In response to this requirement, Patrizia has introduced an expanded line of ice creams without dairy products made with coconut milk, oats and soybeans. Think to replicate the dense cream of traditional ice cream without the use of cow’s milk, these plant-based proposals represent an inclusive option for lactose intolerant consumers, people with food sensitivity and guests attentive to well-being who want a gentle lighter break, without sacrificing taste and texture.
The collection maintains a low sugar content and is made with natural ingredients, preserving the artisanal integrity that distinguishes the work of Gelato Chef Patrizia Pasqualetti.
La collezione Dairy-Free
Pistacchio (based on oat milk)The pistachio — already among the favourite tastes of the public — is prepared with high quality pistachios and creamy oat milk, for a naturally rich and toasted profile. Soft and velvety, with a delicate toasted finish, offers all the intensity of traditional ice cream without dairy.
Strawberry (water-based)Realized with ripe strawberries and sun kissed, this refreshing sorbet expresses the pure essence of fresh fruit. Brilliant, slightly sweet and lively, gives a clean and naturally dizzying closure.
Passion fruit (water-based)Tropical and aromatic, this sorbet balances sweet and sour notes with a silky texture. The natural acidity of the fruit of passion creates a lively and refreshing experience on the palate.
Mango (water-based)Intense and golden, the mango taste enhances the natural sweetness of the fruit and its soft texture. Scent and fresh, it recalls warm atmospheres and summer suggestions.
Chocolate (plant-based)Profound and refined, this milk-free chocolate ice cream uses high quality cocoa for a decided but balanced taste. Creamy and compact even in the absence of milk, it also conquers the most demanding chocolate lovers.
Pear (plant-based)Delicate and slightly floral, the pear taste offers an elegant sweetness with a naturally soft texture, almost buttery. A sober and consistent expression with the philosophy of lightness.
Taste Patrizia (water-based)A distinctive blend of pomegranate, red orange and passion fruit, inspired by Californian citrus fruits and the personal path of the chef. Bright, laminated and surprisingly complex, it combines Italian craftsmanship and vitality of the West Coast.
With this launch, the Gelato Chef Patrizia Pasqualetti strengthens its mission: to make the real Italian ice cream accessible to a wider audience, combining tradition and new food needs. The extension of the plant-based offer represents a further evolution in the sign of innovation, without betraying the craftsmanship and sensorial elegance that define the authentic Italian ice cream.
L’articolo Patrizia Pasqualetti expands the lactose-free ice cream line: authentic Italian ice cream, now inclusive and plant-based proviene da IlNewyorkese.
