Welcome To LEGIT GELATO COLORADO
legit gelato colorado creates organic, premium, craft gelato and sorbetto.
handmade. small batch.
Visit us at the Colorado Farm and Art Markets
the second Sunday of the month, from 11 am to 2 pm
at Cottonwood Center for the Arts.
Upcoming Farm and Art Markets: Sunday, April 14th and May 12th.
Legit Gelato was created in 2010 during, of course, a trip to Italy. While considering new passions to pursue, it came to me to bring a Gelateria to downtown Colorado Springs. It would be true Italian in quality, service and decor – a legitimate Italian experience. So, Legit Gelato was born. Upon returning home I secured the Web address legitgelato.com. Life’s projects delayed our opening. Education on the creation of gelato ensued. Commitment to a gelato machine yielded tests of gelato recipes with success.
With the discovering of the perfect dark chocolate, the selection of flavors expanded over a two-year period. Colorado was added to the name, and Legit Gelato Colorado opened its scoop shop at the Pikes Peak Market in Colorado Springs in June 2018. In January 2019 we left the Market to pursue a location in the downtown core – with an anticipated soft opening in May 2019.
OUR GELATO and SORBETTO
Legit Gelato Colorado is an exploration into the Italian dessert experience. Our name speaks to our passion: premium, craft gelato and sorbetto, organic ingredients where possible, handmade, small batch, GMO-free, gluten-free with no added color. And always a vegan choice available.
We like texture in our gelato from time to time. So Legit Gelato Colorado creates a stracciatella gelato by using infused and textured dark chocolates – think chocolate bits throughout – resulting in a smooth gelato with a delicate texture. Stracciatella comes from the Italian word “stracciare” which translates to “tear” or “shred up”. The effect is produced by drizzling melted dark chocolate into the gelato toward the end of the churning process. The dark chocolate solidifies immediately and is then broken up and incorporated into the gelato by the churning maker blades.