how much is gelato

how much is a scoop of gelato?

Suso Gelatoteca Questions & Answers

how much is a scoop of gelato?

4 answers

Regular tastes eur 1,50

Special tastes eur 2,00

Thank you for your interest.

Sounds like a pop quiz 🙂 If memory serves me well it wasn’t cheap, 1,50 or 2 euro per scoop and more for the special flavors in which they combine 2 regular flavors. But contrary to some of the ridiculously priced restaurants and bars in the area, it’s totally worth it here at Sosa. Also a good tip from the local we asked was the seafood buffet which is just in front of the Sosa icecream parlor. Looks cheap through the windows, but apparently it is said to be of the best places to go in town. We didn’t go there in the end due to lack of time, but since it’s close to Sosa, give it a try and let me know!

It doesn’t matter, just go!

Thanks Michal, this is great information. I’ll for sure check both sosa and the seafood buffet restaurant. Do you recall the name of the restaurant across from sosa?

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You Scream, I Scream . at the Price of Ice Cream

EMILY EISENBERG, who lives in the Eagle Rock neighborhood of Los Angeles, said she let her young sons talk her into trying a new scoop shop, Gelato Bar, in nearby Los Feliz in June. It is the kind of place that describes its ice cream as “premium and handmade,” the mix-ins are from local artisans and farmers, and the prices are accordingly high. For two small servings, she paid more than $10, and walked out vowing never to return.

“Since when is ice cream so expensive?” she said. For Ms. Eisenberg, and others, this has been the summer of ice cream sticker shock.

In Boston and Beverly Hills, not surprisingly, but also in Columbus, Ohio, and Arroyo Seco, N.M., a small cone or cup now often costs more than $4 — and that’s without the toppings of organic whipped cream, sustainable strawberries and French bittersweet chocolate chunks that also command dizzying prices.

The owners of high-end scoop shops say that most customers don’t blink. “It’s still an affordable luxury,” said Sarah Bonkowski, a manager for Capogiro, a chain of gelato shops in Philadelphia. “People understand that things done by hand cost more.”

But is there any good reason for ice cream — basically milk, sugar and eggs — to cost more per ounce than wild Atlantic smoked salmon or prime rib-eye?

Stefano Ciravegna, the manager of two Grom gelaterias in Manhattan, has many answers to this question. Grom serves what may be America’s most expensive ice cream cone: $5.25, with tax, for a “small.” Grom, which has more than 20 stores in Italy, was founded in 2003 in Turin, the birthplace of the Slow Food movement. Slow Food’s commitment to preserving the pre-industrial ways of making food provided Grom with a mission: to recreate the traditional ice creams of the region, which is known for dairy, nuts and chocolate, and especially for the chocolate-hazelnut combination gianduja.

“We do not do crazy funky flavors, but each one is the best,” Mr. Ciravegna said.

The company imports flavorings from small farmers around the world — pistachios from Syria, coffee from Guatemala, chocolate from Colombia — and now grows many ingredients on its organic farm outside Turin, where its sole factory is also located. (The mixtures are shipped frozen to Grom outlets all over Italy and in Tokyo and Paris as well as New York, and churned in each store.)

But raw materials and shipping have become so expensive, Mr. Ciravegna said, that the company actually loses money on some flavors. “The strawberries for our granita are grown only on 12 hectares in the entire earth,” he said, referring to fragolina di Ribera, a fragile Sicilian varietal that Grom makes into a limited-edition granita each summer.

Some makers don’t buy the argument, though, that prices need to be that high. “I just don’t think $5 is a fair price for a scoop of ice cream,” said Patricia Samson, an owner of Delicieuse, a scoop shop in Redondo Beach, Calif., where the flavors include oak sap, beer sorbet and lavender. Ms. Samson makes all of the ice cream served at Delicieuse, starting from raw milk: she pasteurizes, ripens and flavors the ice cream on site. She uses local fruit in season, opens only on weekends to keep wages to a minimum, and still manages to sell her ice cream for the relative bargain price of $2.95 a small. (Grom, it should be noted, will soon open its first United States store outside New York near her.) “Milk and sugar are cheap,” she said.

Those who think that the pint of Jeni’s Splendid Ice Cream, an excellent line made in Columbus, Ohio, is a little too pricey at Dean & DeLuca in SoHo, for $11 a pint, probably would hyperventilate at the thought of paying $50 for three pints of MilkMade, which may be the country’s most expensive pint of ice cream. It is available only in Manhattan, via a new home delivery service that has about 150 subscribers, according to Diana Hardeman, one of the company’s owners. For $50, subscribers receive three pints of ice cream over three months, made from fruit and milk with impeccable agricultural credentials, in flavors like Coffee + Donuts (made from fair trade coffee and local doughnuts) and Blackcurrant With Gingersnaps.

According to Ms. Hardeman, who graduated from the University of California, Berkeley, and has an M.B.A. from New York University, MilkMade will eventually run on the same community-based model that sustains farms through community-supported agriculture programs. For now, the idea is in a laboratory stage, including the ice creams themselves, which are not nearly as accomplished as those of Grom, or indeed of many people with a Cuisinart ice cream machine.

The world of high-end ice cream is small, and marbled with squabbles and secrets, making it difficult to pin down exactly what is in the stuff. Those who add milk powder scoff at those who use guar gum (a common stabilizer that is considered “natural” by the F.D.A.). Those who stick to a basic flavor palette dismiss the makers of Whiskey Brickle and Rosemary-Goat’s Milk. The ones who use only fresh ingredients sneer at the pre-mixed crowd.

Dairy technology has advanced to a point that consumers often can’t tell the difference. Expensive ice cream is often described as “artisanal” or “housemade,” but neither term has a meaningful definition as relates to ice cream. An “artisanal” gelato shop might only be adding water to a dry mix somewhere on the premises. (If you really want to know, it pays to ask.)

The sheer act of making ice cream is expensively complex and time-consuming, artisans say. “You are taking a liquid, raising it up to a high temperature, then whipping it with cold air and turning it into a solid, which you want to serve in a semi-solid state,” said Ms. Samson of Delicieuse. (In California, a license is required for those who handle raw milk, the primary ingredient in Ms. Samson’s super-flavorful ice creams.)

In the case of gelato, which in theory contains less air than other types of ice cream, makers often cite the intense flavor and dense texture (both of which result from the way gelato is made) as reasons for a higher price. But the amount of air (called overrun in ice cream circles) and the cost of ingredients are relatively minor factors in price, compared with branding, packaging and distribution.

“Sadly, I think the marketing is just as important as the product,” said Benjamin Van Leeuwen, an owner of Van Leeuwen Artisan Ice Cream, a New York company that has expanded its fleet of butter-yellow ice cream trucks to five after just two years in business, and recently opened a scoop shop in Greenpoint, Brooklyn. (A small serving is $3.60, plus tax.) “The Victorian look of our Web site, the botanical drawings and especially the color of our trucks seemed to make a huge difference,” he said.

At Taos Cow, a scoop shop near Taos, N.M., where a small costs $4, the ice cream has been made with hormone-free milk and local pine nuts since 1993. “Back then, everyone thought we were crazy to care about that stuff,” said Jamie Leeson, a founder and owner. On the subject of the more inexpensive ingredients that go into, say, a $1.50 ice cream sandwich, Mr. Leeson is blunt. “Commercial ice cream is the dumping ground of the dairy industry,” he said. The residue at the bottom of the vats after the milk and cream are drained off, he said, is dried and then reconstituted into the components of cheap ice cream: milk fat, whey and dry milk powder. Like all the artisans interviewed, Mr. Leeson said that in the supermarket freezer case, it is virtually impossible for small brands to compete with Häagen-Dazs and Ben & Jerry’s, both of which are backed by the marketing power and distribution systems of global food giants (Nestlé and Unilever, respectively).

At one point, popular Taos Cow flavors like Caramel Piñon and Cherry Ristra were distributed in pints to 15 Western states, but the profit margins were too low and eventually Mr. Leeson retreated to a single location. “If I had known you can charge $7 a pint, I might still be in that business,” he said.

And the profit on packaged pints is nothing compared with the markup at the scoop shop.

“I only make a dollar on each pint I sell at Whole Foods,” Mr. Van Leeuwen said, but a single serving from the truck yields about $2.50 in profit.

Whether a particular cup of frozen delight is truly worth the price is, of course, a decision that only the market can make.

“The meaning of ‘premium’ now is very different from what it was when Häagen-Dazs came out,” said Robin Davis, food editor of The Columbus Dispatch and the author of a recent history of Graeter’s, a Cincinnati ice cream institution.

At the time, she said, all-natural ingredients and high fat content were enough to impart prestige and command a high price.

Now, prestige comes from many different sources: an ice cream’s purity and pedigree, its artfulness and innovation.

Ice creams that are served with support for farmers and cows are already as routine as rainbow sprinkles. Recently, more complicated ideological notions, which share the high price tags, have been heaped onto sugar cones.

A recent special at the Guerrilla Ice Cream cart, a summer-only mobile business in New York started in May by two graduate students, was the Mariposa, a $5 reference to the Dominican Republic’s struggle for democracy. (Its flavor components include guava, espresso, cinnamon and sweet cheese.)

Ethan Frisch, an owner of Guerrilla, says the high price is justified by the innovative flavor combinations and the fact that 100 percent of the profits (once the owners are paid and costs recouped) will be donated to social justice organizations.

“I am not trying to get rich selling ice cream,” said Mr. Frisch, who will begin studying for a master’s degree in the Violence, Conflict and Development program at the University of London next month. “My goal right now is just to do an Israel-Palestine flavor that won’t get people upset.”

Artisanal brands of ice cream have become available across the country. What makes them so expensive, and are they worth it?