There’s no better warm-weather ritual than getting a cold treat to beat the heat. Nestled on the corner of W. Short Street + Jefferson, you can find just that — our very own scoop of Italian artisanal dessert heaven, Sorella Gelateria.
We sat down with sisters + owners Alma Kajtazovic and Selma Sulejmanagic to learn about how they started Sorella, their personal favorite flavors, and go-to local spots.
Fun fact: This month marks one year at their new home, 591 W. Short St.
First things first, what’s the difference between gelato + ice cream?
Selma: Mainly, it’s the butterfat. Gelato does not have as much butterfat even though it tastes so creamy. Ice cream has 10% or more butterfat, whereas gelato only has 4% — a lot more milk than heavy cream. And it’s also lower in sugar than ice cream. Ours is also very dense. Not a lot of air goes into gelato, whereas ice cream is ~25% air.
How did you get your start in gelato?
Selma: We always grew up eating gelato, and then I often went to Italy during the summers in college. I’ve always loved to cook, so I went to Italy + I learned how to make gelato. I worked with the owner of Gelato Artigianale (Artisanal Gelato) but it’s not a school. I just paid him to work with him for a month in December of 2015. And then at the end, he gave me his recipes for a base to start.
What are your personal favorite flavors?
Selma: Ube Philippine sweet potato, whipped cream, and just whatever I’m in the mood for that day.
Alma: Hazelnut with chocolate, local strawberry, and tutti frutti
How do you come up with such unique flavors?
Selma: I researched desserts all over the world. I don’t really have any set guidelines. I just go and walk around all of our little local international markets and chat with the owners. Although I can’t understand most of it, I can find fun + unique ingredients and flavors.
Check Sorella Gelateria’s Instagram account to see their daily rotation of delicious flavors. | Photo by @sorellagelateria
So what is the timeline like for when you think of a flavor to actually making it?
Selma: I have a little notebook that I keep to write down like someday I will do this flavor, just ideas in my head. But in the morning, I usually have my coffee and I don’t know really know what I’m gonna do. I stocky myself with good products — lots of nut butters, and local fruits, and then, I just kind of do it as I go. I’ll start making one flavor, and then I’m like, oh, I feel like making this today. I just pull out things and play with them. I’m back there working from ~8 a.m. until we’re literally opening at 1 p.m. But I kind of let it be open, and that works for me somehow.
Alma: Yeah, she doesn’t practice, she just comes in in the morning and she says, “We’re going to make a batch and see how it tastes.”
What are some of the most popular flavors that sell out the fastest?
Alma: Italian lemon cookie and pistachio, we cannot make enough of that. Caramel cone is another, and everybody loves the Blackberry Nutella (BBN) + bourbon espresso, those are kind of our signature flavors.
Fun fact: The Italian lemon cookies + pistachio butter are fresh from Italy.
Did you ever have a flavor that just flopped?
Selma: Oh yeah, pumpkin. You know how everyone goes pumpkin crazy in the fall? I realized it was more about the spices. Not necessarily the pumpkin. We don’t have pumpkins like that in Europe.
Talk about the importance of local ingredients
Selma: We’re using local milk from Legacy Dairy, and lots of things from the farmers’ market. That’s always been my dream — to use as many local ingredients that I can, and then also really, really good Italian ingredients. One of the things we have focused on is that we’re buying all our goods + supplies, especially now with all the supply chain issues. All of our products are from the United States, Canada, or Italy.
How many gallons of milk do you go through a day?
Alma: We go through about 55 a week, so ~11 a day.
Tell us a little bit about yourselves?
Alma: We’ve been here for ~26 years. We moved here from Bosnia with our parents when we were about 12 + 14 years old. Our parents still live here in Chevy Chase and own Rifka Alterations on Richmond Road.
What are your favorite restaurants in Lexington?
Selma: I love hanging out with Kentucky Native Cafe, it’s my number one spot. Then probably Pearl’s, and County Club.
Alma: Oh yeah, Pearl’s, that’s where we get our “work bagel” every Friday morning — the bacon, egg, and cheese. If we have that bagel, we know things will go okay.
Selma: And Sunrise Bakery, that was our favorite place when they were open.
