Our Process

ROOTED IN THE OLD WORLD

The story of Talenti begins in the ‘90s, in Argentina. Our founder, Josh Hochschuler, was living and working in Buenos Aires. He was quickly drawn to the people, the food, the fútbol, and the architecture. But it was the gelato that captured his heart. “I fell in love with the gelato—the taste, the texture, the consistency, and the experience of gathering to talk about it,” he said.

This powerful connection led Josh to seek an apprenticeship at a Buenos Aires “heladería.” There he learned the craft of making Old World style gelato: the slow process of cooking batches of ingredients together to infuse maximum flavour. Then he brought this craft back to the States and opened the first Talenti gelateria in Dallas, Texas, in 2003.

Still today we remain as rooted as ever in crafting Old World style gelatos and sorbettos that will capture your heart.

Talenti Caramel Cookie Crunch gelato ingredients

THOUGHTFUL RECIPES

Across our flavours, you’ll always find an enticing new recipe to spark your curiosity, indulge your palate, or introduce you to a new tradition. For example, in our Summer Strawberry Sorbetto, we add a dash of lemon for a unique Talenti twist, creating flavors that excite from the very first bite.

  • DEDICATED TO THE PROCESS

    We slow cook our ingredients in fresh cream and milk for 45 minutes to distill maximum flavour, similar to how French chefs might use a bain-marie (or water bath) technique.

    For example, we steep fresh mint leaves to create the base for our Mediterranean Mint! Our belief is that there are no shortcuts when it comes to crafting the most delicious gelatos and sorbettos.