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Vanilla Gelato Pop!

February 14th may be Valentine’s Day, or the Day of Love, but here at Teo, we’re already spreading the love a week early! Just because we LOVE our customers, we LOVE Austin, and we LOVE gelato, we’re excited to announce our latest treat: Gelato Pops! This idea came straight from Italy, where our owner Teo just returned from as an attendee at the international gelato conference at the end of January!

Let’s face it, anything on a stick is just that much more fun. Hot Dog on a Stick, Shish Kebab, Turkey Legs, Fondue, and even the post-cupcake craze: cake balls on a stick. But, we’re here to scoot cake balls out of the way (in a friendly way of course) because we are strong believers that our Gelato Pops will become the next trend! Simple, dipped, drizzled, any way you like them – but always on a stick. How do we know there’s potential for this dessert craze? Since we launched them last week, we can’t keep our freezer case stocked fast enough!

Chocolate Dusted Gelato Pop

So, because we LOVE our new gelato pops and we know you LOVE them too, we’re selling them this Friday, Saturday, and on Valentine’s Day – February 14th, until they’re all gone! But, not to worry, we’re still selling our hand-crafted Italian gelato the original way – with cup and cute little mini spoon.

Grab your honey and stop by for something sweet this Valentine’s week! If you do, chances are, they’ll love you just a little bit more!

Even though a little blurry, we can’t let this one slip by! Teo and Gelateria Carabe‘s owner, Antonio Lisciandro, reunite after making gelato 9 years ago together! Now, he has three gelato shops!

Teo and Antonio Lisciandro, owner of Gelateria Carabe

Gelateria Perche No in Florence is part of the Slow Food movement.

Perche No means ‘Why Not!” This gelato was very good, the owner’s favorite flavor was Cassata (a liquor-soaked sponge-like cake).

Perche No Gelato Shop in Florence.

Last breakfast in Florence at Trattoria Da Giorgio

Breakfast of champions at Trattoria Da Giorgio in Florence – who wouldn’t want to start their day off with this?

Apricot Cornetto and Dark Chocolate Shortbread Tart

Thanks for following along Teo’s most recent journey to the land of gelato!

Teo is having quite the tasty adventure in Italy! He’s shared some of it with us:

“There was a taxi strike in Rome so we had to walk EVERYWHERE. We arrived late Thursday walked  straight to Gelateria San Crispino near the Trevi fountain and Giolitti. Thumbs up for San Crispino.



“Friday taxi still on strike.  Ran through the streets of Rome to shake off jet lag. Found an amazing pastry shop Pasticceria Regoli - one customer told me they were a legal drug. You can’t quit.  Got dressed & Went to Taza D’oro Caffe. Both thumbs up.

Walked to the Vatican and said a blessing for my customers and employees (I hope it worked).  Walked to Fatamorgana (another gelateria) but it was closed for the holidays until February. 

On the way home, I crossed the river and saw the Spanish steps. I took a wrong turn but it allowed me to stumble upon a very unique and different gelato.  Of course I can’t remember the name but they make their own bases and have a large production.”

“Saturday a.m., all I could think of was the wild strawberry pastry from Pasticceria Regoli,  so I ran to it again, (gotta fit in my pants). All very good. We got the car to drive to Rimini via L’Aquila (a town that endured an earthquake in 2009). On the way out, tried to go to Fatamorgana’s other location but it was also closed for 8 week vacation. Drove through mountains with snow to get to Adriatic coast and stopped at Auto Grill, a highway stop. Even the highway espresso is better than Starbucks!

 Got to Rimini, where the gelato & pastry convention is being held, after finding myself driving with traffic going 160 kilometers per hour and I was getting passed!”

Take a look at some of the items and stories told above:

Made from scratch gelateria in Rome.

Made from Scratch Gelateria in Roma

 Gelateria Fatamorgana in Rome, closed for the holidays.

Classy Entrance to Gelateria Fatamorgana, Closed for the Holidays

Teo arrives in Rimini for the gelato and pastry conference, SIGEP! The entire event takes up eight football fields-worth amount of space featuring gelato, pastries, coffee, and other tasty goods.

Teo in front of the entrance to the SIGEP Conference!

Here’s a pastry competition at the conference.

Italian Pastry Competition at the SIGEP Conference

There’s even a world cup competition of gelato from countries all over the world.

Coppa Del Mondo Della Gelateria (The World Cup of Gelato)

We got word that Teo is having a ball with all of the tasty desserts he’s trying in Italy. Tasting various desserts helps him understand the Italian culture, textures and flavors, and culinary techniques.

How delicious does this dessert look? It is a Cornetto, the Italian word for croissant, with zabaione (or zabaglione) flavored whipped cream. Zabaglione is an Italian dessert made with egg yolks, sugar, and sweet wine (usually Marsala) and is a light custard that’s whipped to be light and airy.

Cornetto (croissant) with zabaione flavored whipped cream

And, traditional Pistacio gelato.

Pistacio Gelato

Teo enjoying a macchiato at Tazza D’oro Coffee Shop in Rome. Helpful Italian word: ‘Torrefazione” means coffee roaster.

Teo enjoying a Macchiato in Roma

We just got word from Teo, he arrived safely in Italy. His first update is about…can you guess? Dessert, of course! Take a look at the Wild Forest Strawberry Custard Tart from one of Rome’s most delicious pastry shops, Pasticceria Regoli. We hope he got to take a bite – apparently it got smashed as he was running the streets trying to remember where he was going in Rome and recovering from jet lag!

Wild Berry Custard Tort from Pasticceria Regoli in Roma

Stay tuned for more updates!