July 19th marks National Ice Cream Day, giving New Yorkers the perfect excuse to indulge in a sweet treat! For New Yorkers planning where to satisfy their
July 19th marks National Ice Cream Day, giving New Yorkers the perfect excuse to indulge in a sweet treat! For New Yorkers planning where to satisfy their sweet treat, La Gelateria di Eataly deserves a spot on the list.
Their Flatiron destination, opening in 2025, is serving seasonal collections and a summer lineup, including homemade Italian gelato with flavors inspired by the fresh tastes of summer. For more than 45 years, owner Patrizia Pasqualetti and her family have dedicated their lives to authentic Italian gelato. Today, as the third-generation gelato maker, Pasqualetti’s mission is to share the true taste of Italy through the doors of La Gelateria. Accomplished through craftsmanship, premium ingredients, and recipes that respect tradition.
At La Gelateria di Eataly, “We don’t simply serve frozen desserts—we offer an authentic Italian experience,” Pasqualetti says. Every batch of gelato is made fresh daily using traditional Italian techniques and carefully selected ingredients. Unlike many American ice creams, Pasqualetti says their gelato contains less fat and less air and is served at a slightly warmer temperature, allowing the flavors to be richer, more intense, and incredibly creamy. Every scoop tells a story of Italy.
Moving from Italy to New York, Pasqualetti always had a vision from a young age, even while studying at the university.
“Our vision has always been to share a genuine piece of Italian culture,” she says. “Together with Eataly, we wanted New Yorkers to experience gelato exactly as they would in Italy—freshly made every day, using authentic recipes, seasonal ingredients, and traditional craftsmanship. ”So coming to New York, Pasqualetti feels the resonance New Yorkers have for gelato, especially in the warmer months of the year, like now, summer.
“New Yorkers appreciate authenticity, quality, and experiences. Gelato offers all of that. It’s lighter than traditional ice cream, full of flavor, and made with fresh seasonal ingredients. During the summer, it’s the perfect balance between indulgence and freshness.
”Given National Ice Cream Day, La Gelateria has the opportunity to showcase the deeper meaning of authentic Italian gelato, beyond the label “Italian ice cream. ”For this summer, “I would recommend the Patrizia, which I created as my namesake flavor. It combines pomegranate, blood orange, and passion fruit into a delicious, dairy-free sorbetto,” Pasqualetti says.
“Once people taste authentic gelato, they immediately understand the difference. ” This summer’s lineup might just excite both new and returning customers. This summer’s lineup includes Peach, Melon, and Watermelon, perfect inspiration for freshness, inspiring this year’s collection.
“We wanted to celebrate the natural sweetness and vibrant flavors of seasonal fruit by creating gelato that is refreshing, authentic, and true to the Italian tradition of working with ingredients at their peak,” Pasqualetti says. Among the summer flavors, there already seems to be a customer favorite. This summer, many guests have fallen most in love with the peach flavor. It’s naturally sweet, delicate flavor really evokes that summertime, refreshing, peachy character.
Remembering the inspiration behind opening La Gelateria relies heavily on the fundamentals—tradition and innovation.
“We respect authentic Italian gelato-making techniques while embracing the best seasonal ingredients and creating new flavors that surprise our guests without ever compromising quality or authenticity,” Pasqualetti says. Every new flavor begins with the ingredient itself. At La Gelateria at Eataly, “our philosophy has always been very simple: we don’t make gelato that simply tastes like an ingredient—we make gelato from that ingredient,” Pasqualetti says.
“The ingredient is always the true protagonist. ” Working with the real product makes the best flavor. Real fruit, premium chocolate, carefully selected pistachios and hazelnuts, and the highest-quality ingredients available. Every recipe is developed through tasting, balancing sweetness and texture, and refining every detail until the ingredients can truly express themselves.
Staying true to traditional Italian gelato-making while still appealing to modern tastes may seem easy, but one promise Pasqualetti never breaks is the guest experience.
“I hope every guest experiences a little of Italy, so if someone leaves with a smile and a beautiful memory, then we’ve done our job,” she says. “Gelato is about happiness, sharing moments with friends and family, and appreciating simple pleasures made with extraordinary care. ” Looking ahead, guests can expect seasonal fall flavors later this year, inspired by autumn fruit, premium nuts, and classic Italian desserts.
La Gelateria’s mission is not to impress customers with this summer’s lineup, but rather to best express itself by leaving customers feeling fresh, authentic, and joyful.culture, our lifestyle, and our way of bringing people together. ”National Ice Cream Day: Sammontana brings Italian gelato and shade to Madison Square ParkThe MTA still accepts MetroCards in the OMNY era — but does anyone still swipe? Here are a few who do.
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