Palazzolo's Artisan Gelato and Sorbetto

We will customize any flavor imaginable

 What's the difference between gelato and ice cream? Find out here

A little bit About Us.....

Palazzolo's Gelato and Sorbetto was founded in 1986 by Marie Palazzolo and her son Pete. Marie opened Palazzolo's Italian Specialties in Saugatuck, Michigan, serving homemade Italian cuisine. The town loved Marie's spinach and ricotta cheese calzones and fresh pasta. Marie was following in the footsteps of her father, Chef Peter Larco, owner of the famous Larco's Inn, Detroit. Together this mother son team started making artisan gelato and sorbetto

The demand for Palazzolo's gelato and sorbetto became so great that Marie and Pete decided to wholesale to area restaurants. Through the experience of family tradition and a BSBA, Pete learned the necessity of offering the best product on the market with the best customer service. To Pete, this means making every pan of gelato to order, using the highest quality natural ingredients for flavoring and being available for his customers no matter what their request, holding every aspect of the business to the highest possible level of integrity.

"Creamy, delicate, fresh and heaven on a hot Fourth of July".  Oprah Winfreys "O" List

Working with many of America's top chefs over the last 20 years Palazzolo's now has upwards to 600 flavors to choose from.

"Palazzolo's has added to our strength as a fine dining restaurant"                                                                   Chef Anne Kearney Sand, Peristyle, New Orleans, LA

This fine gelato and sorbetto has fast moved across the United States and become America's culinary leader helping chefs everywhere.

"I can't believe the response. We have customers coming out of the woodwork, even in January and  February."         Tony Ferrante,  Ferrantes, Spokane, WA

Our artisan gelato is European style ice cream that has very little air whipped into it and is made from a lower butterfat cream than most super premium ice creams.

"I like how they use the real ingredients to flavor their products and that they yield more scoops per container than conventional ice cream."                                                                                                         Chef Keaton Stearns, The Piper Restaurant, Holland, MI

Palazzolo's gelato is very dense; it weighs almost twice as much per scoop than most conventional ice creams. By using less air, they don't have to use a high butterfat cream, which eliminates the greasy palate caused by a lot of fat and creates a higher yield.

"I love that the Gelato is so dense so we can mold it into different deserts."                                                                               Chef Casey Bell, San Chez Restaurant, Grand Rapids, MI

Palazzolo's Gelato is made from the highest-quality ingredients available in the world; from our Tahitian vanilla to our European Chocolates!

"Voted Best Gelato and Sorbetto in the Midwest"      Midwest Food Service News

We use the actual fruits and nuts to flavor our gelato.  Most flavors are made by pureeing or reducing whole fruits. Nuts are fresh roasted and ground by hand. Palazzolos has found if you want the best flavor you must start with the simplest ingredients, and with fruits and nut flavors that means only real fruit and nuts are used.

PGI of Saugatuck Inc., IDC of Saugatuck Inc. 413 Third St, Fennville, MI 49408 1-800-4GELATO, 269-561-2000