Gelato
Italian artisan ice cream with lower fat and less air than American ice cream, made with milk, cream, sugar, and natural flavorings. Churned slowly at warmer temperatures for a denser, silkier texture.
Allergen data cross-referenced against published allergen databases.
Your dietary restrictions
The full allergen breakdown is below. Select your restrictions to see a personalized safety status.
Full allergen breakdown
Ingredients
- whole milk (Dairy)
- cream (Dairy)
- sugar
- egg yolks (for custard-base flavors) (Egg)
- natural flavorings (fruit, chocolate, pistachio, hazelnut, etc.)
Hidden Ingredients
These ingredients are not typically listed on menus but are present in traditional preparations.
- nearly all flavors contain dairy
- custard-base flavors (crema, stracciatella, zabaione, nocciola, cioccolato) contain egg yolks
- pistachio, nocciola (hazelnut), mandorla (almond) flavors contain tree nuts
- cross-contamination from shared scoops is universal in Italian gelaterias
Allergen Breakdown
Dairy-Free
Likely contains restrictionNearly all gelato contains milk and cream. Only sorbetto is dairy-free.
Gluten-Free
Check with staffMost gelato is naturally gluten-free but cones contain wheat. Some mix-ins and flavors (biscuit, tiramisu) contain wheat.
Peanut-Free
Check with staffSome flavors contain peanuts. Cross-contamination from shared scoops at gelaterias. Ask for a clean scoop.
Tree Nut-Free
Check with staffPistachio, hazelnut (nocciola), almond (mandorla) are among the most popular Italian flavors. Cross-contamination is universal.
Shellfish-Free
Likely OKNo shellfish in gelato.
Egg-Free
Check with staffCustard-base flavors contain egg yolks. Fruit sorbetto is egg-free. Ask about each flavor.
Fish-Free
Likely OKNo fish in gelato.
Soy-Free
Check with staffSome commercial gelato bases contain soy lecithin. Artisan gelato typically does not.
Sesame-Free
Likely OKNo sesame in standard Italian gelato.
Vegetarian
Likely OKGelato is vegetarian. Some use animal gelatin as stabilizer — ask for vegan versions if needed.
| Restriction | Status | Notes |
|---|---|---|
| Dairy-Free | Likely contains restriction | Nearly all gelato contains milk and cream. Only sorbetto is dairy-free. |
| Gluten-Free | Check with staff | Most gelato is naturally gluten-free but cones contain wheat. Some mix-ins and flavors (biscuit, tiramisu) contain wheat. |
| Peanut-Free | Check with staff | Some flavors contain peanuts. Cross-contamination from shared scoops at gelaterias. Ask for a clean scoop. |
| Tree Nut-Free | Check with staff | Pistachio, hazelnut (nocciola), almond (mandorla) are among the most popular Italian flavors. Cross-contamination is universal. |
| Shellfish-Free | Likely OK | No shellfish in gelato. |
| Egg-Free | Check with staff | Custard-base flavors contain egg yolks. Fruit sorbetto is egg-free. Ask about each flavor. |
| Fish-Free | Likely OK | No fish in gelato. |
| Soy-Free | Check with staff | Some commercial gelato bases contain soy lecithin. Artisan gelato typically does not. |
| Sesame-Free | Likely OK | No sesame in standard Italian gelato. |
| Vegetarian | Likely OK | Gelato is vegetarian. Some use animal gelatin as stabilizer — ask for vegan versions if needed. |
Key risk: Gelato is Italy's most common cross-contamination source for nut allergies. Even a scoop of strawberry gelato from the same counter as pistachio is high-risk because Italian gelaterias use the same spatula across flavors unless specifically asked to use a clean one. Sorbetto (fruit sorbet) is dairy-free and usually egg-free, but cross-contamination from the shared freezer and scoops still applies.
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