Savor Italian Gelato for a Healthy Summer Treat

Looking for a cold and healthy treat to beat the Tucson heat? Savor a scoop of succulent Italian gelato!

“Our gelato has less fat than ice cream, because it’s made with a higher percentage of organic whole milk and less cream,” says Ivan Lucchina, general manager and master gelatiere of one of Tucson’s newest gelaterias, Allegro – il gelato naturale.

Gelato also differs from its ice cream cousin in density, Lucchina explains. Because it’s churned at a slower speed, less air is whipped into the Italian dessert, making it more delectably dense than ice cream. Gelato usually contains only 25 percent air, while ice cream can contain up to 50 percent air.


The richness of flavor comes from using fresh local ingredients, not imported canned flavors. Relying on what’s natural and fresh allows Lucchina to add seasonal tastes and create offerings you’ve never tasted before. This month, you can try pineapple/basil, cardamom, saffron, cantaloupe and mango, along with more standard flavors.

For a handy nutritional comparison of sorbet, gelato and ice cream, visit Allegro’s website at GelatoAllegro.com. Allegro – il gelato naturale is located at 446 N Campbell Avenue at Sixth St.