Now Open: The Scoop on La Gelateria di Eataly by Patrizia Pasqualetti

One made with patience, passion, and the purest ingredients nature has to offer. From sun-ripened Sicilian citrus to silky Piedmont hazelnuts, every scoop reflects regional traditions and the timeless craft of Italian gelato-making.

Now, you can taste that story for yourself. Come visit us at 23 West 23rd Street, right next to Eataly Flatiron, and step into the world of La Gelateria di Eataly — our brand-new gelato experience, created in partnership with one of Italy’s most beloved artisan gelato makers, Patrizia Pasqualetti.

If there’s one ingredient that captures the soul of La Gelateria di Eataly the season, it’s pistachio. Often imitated but rarely honored in its true form, pistachio is more than a flavor — it’s a symbol of craftsmanship, tradition, and respect for nature.

At La Gelateria di Eataly, we treat it that way, working with carefully selected pistachios from Sicily, California, and Greece. Each region produces nuts with unique personalities — some more savory, others more buttery or floral — shaped by the land where they grow.

Here’s how pistachio comes to life in our gelato shop this season:

• Classic Sicilian Pistachio, enhanced with Trapani sea salt for a smooth, intense flavor.

• A Dairy-Free Pistachio, made with Cervia sweet salt and vegan sugar—light, elegant, and inclusive.

• And our signature Fiordipistacchio, where pistachio becomes a full sensory experience through layers of creaminess, smoothness, and crunch.

In every version, the pistachio is real — no artificial colors, no shortcuts, just the pure expression of the nut and the story it carries from orchard to scoop. "This is what makes our gelateria unique: it is not just about taste, but about a sensory journey," Pasqualetti explains. "Most gelatos on the market lack aroma, show artificial colors, and are overloaded with heavy flavors. In contrast, every gelato in our New York shop tells a story through its taste, its fragrance, and its natural color—a guarantee of the real ingredient we use."

For Patrizia Pasqualetti, gelato is personal. “I grew up in Italy, where gelato was part of life — not just a treat, but a ritual,” she says. “It was there on birthdays, after Sunday lunches, during walks through the piazza in summer. It marked the seasons. It brought people together. That’s the feeling I wanted to bring to New York.”

At La Gelateria di Eataly, that feeling comes through in every detail — from the way flavors are crafted to the stories they tell. Beginning in mid-September, the gelateria will host a series of pistachio tasting experiences, inviting guests to explore the nuances of different regional pistachios and understand how soil, climate, and craftsmanship influence each flavor note. It’s a chance to learn, taste, and connect with the ingredient on a deeper level.

You’ll also find seasonal creations like pistachio whipped cream, a flowing pistachio chocolate fountain, and ever-changing specials that celebrate what Pasqualetti calls the “green gold” of the gelato world.

Now open in the heart of Flatiron, La Gelateria di Eataly invites you to discover the beauty of Italian gelato. Whether you're drawn to its creamy richness, nutty aroma, or surprising depth, this season is the perfect time to explore the ingredient through the eyes (and hands) of a true Gelato Chef.