Today we’d like to introduce you to Carlo Gattini.
Hi Carlo , please kick things off for us with an introduction to yourself and your story.
I am a third-generation gelatiere. I grew up in Italy and moved to Dallas in 1986, when my parents opened an Italian restaurant. Although I spent years working in other fields, I always had the desire to open a gelateria and give Dallasites a taste of the authentic gelato I grew up with.
In 2017, encouraged by my wife, I decided to take the leap and open a gelato shop in Dallas. My goal was simple: make authentic Italian gelato the way I believe it should be made—fresh every day, using natural ingredients, and without shortcuts.
What began as a single neighborhood shop has since grown into multiple locations across the Dallas area. Throughout that growth, our mission has remained the same: to bring a little piece of Italy to Texas and create a place where people can gather with family and friends over great gelato.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No, it has certainly not been a smooth road. Like any small business, we’ve faced our share of challenges. We opened just a few years before COVID, so navigating the pandemic was a major test. There have also been the usual difficulties that come with running and growing a business: finding the right employees, dealing with rising costs, supply chain disruptions, construction delays, and all the unexpected issues that seem to arise on a daily basis.
That said, I have to admit that overall the journey has been less difficult than it might have been. We’ve been fortunate to have tremendous support from our customers and community, and that has helped us overcome many obstacles. Looking back, the challenges have been real, but they have also been opportunities to learn and improve.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Botolino is an artisan gelateria dedicated to making authentic Italian gelato from scratch every day. We specialize in traditional Italian gelato and sorbetto made with natural ingredients and without artificial flavors, colors, or preservatives. Everything is produced in our Dallas laboratory and delivered fresh to our stores.
What sets us apart is our commitment to doing things the old-fashioned way. We don’t take shortcuts, and we don’t try to make a product that appeals to the lowest common denominator. Instead, we focus on making gelato the way it is made in Italy, even when that requires more work or higher-quality ingredients. Many of our recipes come from my family’s traditions and from techniques that have been refined over three generations of gelato makers.
We are probably best known for our our commitment to quality, and our rotating selection of seasonal flavors, and our willingness to introduce customers to flavors they may never have encountered before. At the same time, we take great care with the classics, because in Italy, the true test of a gelateria is how well it executes the fundamentals.
What I am most proud of is that Botolino has become part of the fabric of the communities we serve. Families celebrate birthdays with our cakes, couples come in after dinner, children stop by after school, and many customers have been visiting us for years. We have grown from a single neighborhood shop into multiple locations, but we have worked hard to maintain the quality, hospitality, and sense of neighborhood connection that made people fall in love with us in the first place.
If there is one thing I would like readers to know, it is that gelato is not simply ice cream by another name. When made properly, it is a distinct Italian craft with its own traditions, techniques, and culture. Sharing that tradition with Dallas has been the mission of Botolino from the very beginning.
What were you like growing up?
I was probably what you would call an introvert. I tended to be thoughtful, precise, and measured rather than outgoing. I have always enjoyed learning how things work and paying attention to details, traits that have served me well as a business owner and gelatiere.
Growing up in Italy, I developed a lifelong love of the sea and just about any activity that involves water. Sailing, swimming, and being on the water have always been among my favorite pastimes. I have also been fascinated by flight for as long as I can remember. Over the years, that interest has led me to flying airplanes, sailplanes, paragliders, and parachuting.
Contact Info:
- Website: https://www.botolino.com
- Instagram: botolino_gelato
