From the Phoenician Sher-bet, a mixture of snow, milk and fruits (soon spread in the Roman Empire) to the Reinassance Sorbetto perfected by Bernardo Buontalenti from Florence.
The Modern Age of Italian Artisan Gelato starts in Tuscany, just where, nowadays, WWG Foundation has its headquarters.
From Tuscany Gelato soon spread in Europe, introduced by the Queen Caterina De Medici at the Royal French Court.
Through centuries with new ingredients (cocoa, vanilla, ...), new techniques and new freezing devices Sorbetto becomes Gelato (meaning frozen) an art that Italians soon start to spread in Europe and America.
Nowadays Italian Gelato means: high quality, raw ingredients and creativity and has been recognized as an upscale, yet affordable dessert. A healthy, crafty and fresh made alternative to industrial ice creams.