Homemade Italian-style gelato coming to University Ave. in Rochester

A popular bakery known for Roman-style pizzas and Italian pastries is adding a new treat to its lineup: homemade gelato.

Beginning Friday, July 26, Forno Tony will start serving gelato at 1350 University Ave., in the same building as Black Button Distilling . It opened at that location on Dec. 30 after it was forced to close in the small plaza at East Avenue and Winton Road in late 2022.

Business at the new place has been going well and customers have been requesting gelato, said Ryan Gushue, who owns the shop with his brother, Billy Gushue. Billy and Danielle Polisseni , his sister-in-law, are collaborating on gelato production and recipe development.

Whereas Billy learned the art of pizza making in Italy, his instruction in gelato took place closer to home. He observed the operation of a popular gelato shop in Coney Island, and then he and Polisseni spent an immersive week learning from Chef Sabrina Mancin in Brooklyn.

The brothers invested in a high-tech gelato machine from Italy and developed their own flavor recipes using local dairy products and some ingredients imported from Italy. Production takes place in a space they call the lab a few blocks from the University Avenue location.

Italian gelato is a frozen treat similar to ice cream, Billy explained, but "it's very different from ice cream in my opinion." Gelato has less milkfat than ice cream and is churned at a lower speed. Gelato has less sugar and is served several degrees warmer than ice cream. In the end, the Gushues' gelato is ultra creamy and smooth.

The product that's remarkably different from its American counterpart is sorbet, made only with fruit and sugar. Whereas American sorbets are icy, these dairy-free sorbets have the creamy mouth feel of the other gelatos, but with a fresh fruit flavor. The first sorbet flavor will be strawberry, but others are planned.

Forno Tony will serve roughly 8 flavors of homemade gelato at a time; they expect to keep the most popular flavors and rotate the others. They plan to start out with classic Italian flavors:

∎ Fior di latte, made only with milk, cream and sugar;

∎ Nocciola (hazelnut)

∎ Pistachio

∎ Gianduja (chocolate hazelnut, tastes like Nutella)

∎ Stracciatella (like a chocolate chip)

∎ Strawberry sorbet (delicious served along with fior di latte)

∎ Blue and pink gelatos, served with sprinkles, which are popular with kids. The blue tastes something like vanilla cupcake batter.

The gelato will initially be served in one, two or three scoop dishes, or by the pint. The next step they envision is to roll out brioche con gelato, an Italian take on an ice cream sandwich.

More: Beloved Italian bakery has new home in Rochester. See inside

If you go

Forno Tony, 1350 University Ave., is open 9 a.m. to 3 p.m. Friday and Saturday; pizzas are served beginning at 11 a.m.. Parking is on the street in front of the building and in lots on either end.

With the addition of gelato, they will likely extend their summer hours. They will be open until 8 p.m. Saturdays, July 27 and Aug. 3. Watch Forno Tony's social media for updates.

This article originally appeared on Rochester Democrat and Chronicle: Homemade Italian-style gelato coming to University Ave. in Rochester