Mural on Botolino Gelato Artigianale. Photo by Renee Umsted.
Carlo Gattini, a Dallas native and third-generation gelatiere, opened its third Botolino Gelato Artigianale shop in Bishop Arts District in Oak Cliff. Additionally, the entrepreneur has acquired a gelato laboratory in Exposition Park dedicated to creating recipes, making gelatos and cakes and his new line of chocolates.
Botolino Gelato Artigianale, located at 269 N. Bishop Ave opened Monday, Dec. 18, with business hours from 12 p.m. to 10 p.m. Sunday to Thursday and 12 p.m. to 11 p.m. on Fridays and Saturdays.
Growing up on a farm in Tuscany, Gattini and his family moved to Dallas when he was 15, where his father established the restaurant MoMo Italian Kitchen. For more than thirty years, he worked with him to offer guests authentic flavors from his homeland.
The restaurant was eventually sold, but that wasn’t the end for Gelato as Gattini’s passion persisted.
He returned to Italy where he studied amongst gelato “masters” at the Gelato University in Bologna. Here he’d learn further about the traditions, techniques and science behind crafting the right gelato.
He dreamed of opening a gelato shop in Dallas, and in 2017 Gattini opened his first shop on Greenville Avenue. People in the area would be able to taste authentic Gelato made from scratch daily, utilizing traditional methods and basic, raw ingredients free of artificial flavorings, colors, and preservatives.
Today, Gattini is set on a new vision to expand his love for Gelato around Dallas. To open a third gelato shop and continue to make everything from scratch, a bigger laboratory was needed.
The Gelato Laboratory ensures consistency in quality across all three locations – Greenville Avenue, Perry Avenue and now Bishop Avenue. Gattini says he’s excited to share his passion for Gelato with fellow desert enthusiasts.
