Native of Treviso, Italy, Paolo Dalla Zorza opened his delightful gelateria in Atlanta, GA on January 3, 2000 after a whirlwind tour around the globe during which he studied the creation an appreciation of gelato. Having visited gelaterias all over the world, Paolo returned to the United States with an impressive plan. To open an authentic Italian gelateria in America. He chose Atlanta’s Virginia Highlands neighborhood as his first location.
Paolo brought the taste of Italy to America in the form of gelato –Italian ice cream- in more than 62 brilliant flavors. The gelateria specializes in the sublime frozen dessert, but it also offers imported Italian coffees, candies, cookies and a showcase 'Cannoli Bar' where guests can create a cusomized cannoli.
Perhaps the most distinctive element to Paolo’s Gelato Italiano–aside from its welcoming and comedic host – is the ability to weave such brilliant and deep flavors into such a light dessert. Milk based gelato typically contains less than seven percent fat, while the fruit based gelato has less then two percent – even the health conscious should take note!
In addition to ordering Paolo’s gelato by cup or cone, customers may take home a hand–packed quart or one of his sculptures which include Spaghetti (vanilla gelato, shaped like pasta topped with strawberry sauce and grated coconut) are a feast for the eyes as well as the palette.
Because of Paolo’s huge success in Atlanta, he decided to open a second gelateria in Charleston, S.C. in October 2003. This location, next door to the highly acclaimed 39 Rue de Jean restaurant. The wonderful European flair of the city is a natural for Paolo’s Italian concept.
As the weather warms, the lines of customers will grow longer and longer – each one of them will be entertained and greeted with open arms by their flamboyant host. And each day, the selection at Paolo’s grows –whether it is yet another flavor added to the mile-long list of choices, or a new creation of Gelato Art, inspired by the many adventures that the owner has had along the way.