Italian Gelato Chef Patrizia Pasqualetti, the culinary force behind Gelato by Patrizia at Eataly locations in San Jose, Los Angeles, Boston, and New York, announces the launch of her expanded dairy-free gelato line—bringing her signature Italian craftsmanship to a growing community of lactose-intolerant and plant-based consumers across the United States.
Born in Milan and raised in Umbria, Gelato Chef Patrizia Pasqualetti has built her career on bringing authentic Italian gelato to a global audience. Her journey began in her father Giuseppe’s gelateria in Orvieto, founded in 1980, where she learned the craft alongside her sister and developed a lifelong passion for artisanal desserts. Drawing inspiration from Italy’s culinary heritage, Patrizia approaches gelato as a balance of creativity, premium ingredients, and sensory elegance—where flavor, texture, and presentation exist in perfect harmony.
After relocating to California in 2015, Patrizia introduced her gelato philosophy to the U.S. market. In 2022, she became head of La Gelateria di Eataly San Jose, a partnership that expanded to additional locations in Los Angeles, Boston, and New York. Each gelateria emphasizes handcrafted production using ethically sourced, natural ingredients, reflecting her commitment to quality and authenticity.
Patrizia Pasqualetti’s gelato philosophy is guided by three principles: lightness, creativity, and elegance. Unlike traditional American ice cream, which can contain up to 30% fat, her gelato typically ranges between 6–10% fat and features reduced sugar, allowing natural flavors to stand out. Served at slightly higher temperatures, it delivers a smooth, authentic texture that enhances taste while remaining lighter and more digestible.
That digestibility is increasingly relevant in today’s U.S. market. According to the National Institute of Diabetes and Digestive and
Kidney Diseases, part of the National Institutes of Health, approximately 36% of Americans experience difficulty digesting lactose, representing an estimated 30 to 50 million people. Additionally, about 1% of the U.S. population is affected by celiac disease, further underscoring the demand for inclusive dessert options.
Responding to this growing need, Patrizia has introduced an expanded dairy-free gelato line crafted with coconut, oat, and soy milks. Designed to replicate the dense creaminess of traditional gelato without dairy, these plant-based creations offer an inclusive option for lactose-intolerant consumers, those with dietary sensitivities, and health-conscious guests seeking lighter indulgences—without compromising on flavor or texture.
The collection remains low in sugar and made with natural ingredients, preserving the artisanal integrity that defines Gelato Chef Patrizia Pasqualetti’s craft.
The Dairy-Free Collection
Pistachio (Oat Milk-Based)
Pistachio — which has quickly emerged as an early customer favorite — is crafted with premium pistachios and creamy oat milk for a naturally rich, nutty profile. Smooth and velvety with a delicate roasted finish, it delivers the indulgence of traditional gelato—without dairy.
Strawberry (Water-Based)
Made with ripe, sun-kissed strawberries, this refreshing sorbetto captures the pure essence of fresh fruit. Bright, lightly sweet, and vibrant in color, it offers a clean, naturally refreshing finish.
Passion Fruit (Water-Based)
Tropical and aromatic, this sorbetto balances sweet and tangy notes with a silky texture. The natural acidity of passion fruit creates a lively, palate-cleansing experience.
Mango (Water-Based)
Lush and golden, the mango flavor highlights the fruit’s natural sweetness and smooth consistency. Intensely fragrant and refreshing, it evokes warm climates and summer indulgence.
Chocolate (Plant-Based)
Deep and sophisticated, this dairy-free chocolate gelato features high-quality cocoa for a bold yet balanced flavor. Creamy and dense despite the absence of dairy, it satisfies even the most devoted chocolate lovers.
Pear (Plant-Based)
Delicate and subtly floral, Pear offers a refined sweetness with a smooth, almost buttery texture derived naturally from the fruit. Elegant and understated, it reflects Pasqualetti’s philosophy of lightness.
Gusto Patrizia (Water-Based)
A signature blend of pomegranate, blood orange, and passion fruit, this vibrant creation is inspired by California’s citrus groves and Gelato Chef Patrizia Pasqualetti’s personal journey. Bright, layered, and refreshingly complex, it embodies both Italian craftsmanship and West Coast vitality.
With this launch, Gelato Chef Patrizia reinforces her mission to make authentic Italian gelato accessible to a wider audience—seamlessly blending tradition with modern dietary preferences. By expanding her plant-based offerings, she continues to innovate while honoring the craftsmanship and sensory elegance that define true Italian gelato.
