2010.10.01
New gelato shop opens today
I have sweet news to start off this sunny Friday.
Image courtesy of Pino Gelato
Pino Gelato opens today in Southwest Roanoke County at the Shoppes at West Village, an Electric Road retail center. Kristi Gerhart and her husband, Greg, own this local gelato shop that’s based in Hilton Head, S.C. Read more about the Gerhart’s new shop in my Sunday retail roundup column.
Gelato, usually made with milk rather than heavy cream, is the Italian version of ice cream. Click here to read more about the differences between gelato and ice cream.
Also, South Carolina Living recently featured Pino Gelato’s concept in an August issue. Read the story here.
Have you tried gelato? If so, let me know if you like it and how it compares with ice cream?
Gelato beats ice cream by a mile!!! First had it on a trip to Italy in 1985. Since then we get some whenever and wherever we can. We look forward to trying some at Pino Gelato soon.
Comment by Karen — October 1, 2010 @ 1:41 pm
Nothing beats gelato, but I’m spoiled by the Brooklyn pastry shops that serve it, which is as close to Italy’s as you can get. I’ll definitely try Pino as my weekly “treat”…hope it’s worth it!
Comment by Elena — October 1, 2010 @ 5:46 pm
The wife and I spent two beautiful days in Venice before and after a cruise in 2009. Unfortunately, our hotel was up a small alley, and on the entrance to the alley was a small gelato shoppe. We got addicted. Even after pigging out all week on the cruise, we still had to have gelato each time we passed it.
Comment by Jerry Haynes — October 2, 2010 @ 8:38 am
We stopped by around 3 on opening day. WONDERFUL place! We’ll definitely be back. Nice selection of flavors, friendly, helpful staff, decent prices. It met pretty much all of our criteria for “to return.” We tried “pizza cones” for the first time – very fun, though slightly odd concept. My only concerns center around lack of seating (it could have been because it was opening day and the North Cross soccer team was there) and the need to list things like available ingredients for the pizza cones somewhere. Otherwise the line gets held up as the staff tries to explain each and every one.
Overall, though? I’d give Pino Gelato a 95%. One of the nice gentlemen behind the counter suggested a sample of the Blood Orange sorbet – I’m now a convert. It was more decadent than anything Godiva, Haagen Daas or Ben & Jerry’s could provide.
Comment by Mary M. Jones — October 2, 2010 @ 10:35 pm
Any word on whether the Chipotle in Blacksburg is on schedule for their October 5th opening?????
Comment by Wes — October 4, 2010 @ 11:45 am
Wes,
Chipotle apparently still plans an opening tomorrow in Blacksburg. Here’s a link to a news release that the company recently sent:
http://blogs.bizjournal.com/ticker/2010/09/27/chipotle-opens-in-blacksburg/
Comment by Jenny Kincaid Boone — October 4, 2010 @ 12:33 pm
Mary M. Jones – thank you so much for the kind words about our store! We have since added a listing of the ingredients for the Pizza Cone. Also, we hope to offer outdoor seating by the Spring. Hope you will come visit us again!
Comment by PinoGelatoSWVA — October 9, 2010 @ 8:40 am
Congratulations, Roanoke, on your successful opening!!! We’re happy to know that you are up and running. Good Luck as you share the “GREAT GELATO” experience with your friends and family in Virginia!!
Welcome to the Pino Gelato Family
Comment by Ron & Carol Harris/Owners/ Pino Gelato, Dublin, OH — October 10, 2010 @ 1:29 pm
We stopped to give the shop a try and it was “ok”. My daughter who has been to Italy and loved the gelato begged me to stop but she was disappointed and said it was nothing like the gelato in Italy. We didn’t find the staff friendly at all in fact the young lady at the cash register leaned on the counter the whole time and looked bored to death. Prices were not very good either for no more than you got.
Comment by Valerie — October 15, 2010 @ 8:45 am
Valerie – I am so sorry for your mediocre experience. Please consider stopping by another time and giving us another chance!
Comment by PinoGelatoSWVA — October 18, 2010 @ 8:27 pm
The gelato was very good during our visit, but the scoops or portions are way too small for the high price. You really need to up the serving size or people will not return.
Comment by Jamboya — October 19, 2010 @ 9:11 am
For the most part most people do not know what gelato is. Yes gelato is italian for ice cream but gelato is rich in flavors but not rich in fat and around a third of the calories with 93-95% fat free per serving size. Gelato is not aerated like traditional ice cream and does not have any artificial flavorings. Gelato is not made like ice cream is, in large quantities wich in turn brings the price down, it is made in much smaller quantities with fresh seasonal ingredients. That gives you a rich dense and smooth flavor. I think that it is great that Roanoke has a Real Gelato store.
Comment by Adrian Chandler — October 21, 2010 @ 3:07 pm
For those dummies of us, like me, gelato is Italian for ‘healthier ice cream’.
It’s a great product, and has more of the rich, creamy aspects of ice cream than any ice cream does, even the luxury brands. At least that is my take on the matter. Gelato is extremely flavorful and rich tasting. You think you’re eating the most indulgent ice cream available, but you’re actually not. It tastes that way, but it isn’t that sinful when it comes to calories, etc.
Maybe that doesn’t describe it best, but I think that gets the point…
Comment by abdnva — October 21, 2010 @ 4:45 pm
I went to Italy last year for spring break with my mom and we had Gelato at least twice a day if not more. I had never had it before and neither had she and by the first spoonful we were both hooked for life. When we came back I thought, “How on Earth am I going to live without my gelato a day?” And sure enough a few months later, I get word of this Pino Gelato opening and I thought, “I’M SAVED!”
In my opinion, they have more than lived up to my expectations and I couldn’t be more pleased with the product and general essence of the pastel orange store.
You can’t compare gelato and ice cream just like you can’t compare a McDonalds cheesburger and a gormet steak. It just can’t be done.
Comment by Kaitlyn Via — October 21, 2010 @ 5:22 pm
Gelato and ice cream should technically be the same thing. Gelato is simply the old Italian word for “ice cream”. Sadly…American ice cream manufacturers whip air into their product. Up to 60%. Gelato isn’t intentionally whipped with air. The creaminess comes out in the density. You should check out Palazzolo’s Gelato. They make 600 flavors from scratch, from true culinary ingredients and not from the fake gelato mixes, powders and flavored oils that most places are forced to use when they boast “they make their own.” Here’s their website http://4gelato.com/
Comment by Juan — October 26, 2010 @ 2:18 pm
In the October issue of Rachel Ray, Gelato Fiasco from Brunswick, Maine was called better then 98% of all the gelato in Italy. Gelato is not about being from Italy. The idea is fresh local ingrediants, made from scratch by people who really care about the final product. People who love Gelato need to spread the word! Look for more from the American Gelato Education Council soon.
Comment by Steve — November 13, 2010 @ 7:43 am