So... what's this gelato stuff?

So sorry for my lack of gelato posting. I've been el swampo putting together schematics for the stationary show. Not to mention working my *ss off to pay for the samples I need to print. Oh boy... I'm trying to keep my Amex from catching on fire from all the swiping. But it is all coming together and looking very nice so it's all good.
So above you'll see April's gelato print (I've got a few wall calendars left and they are on sale here for $18.00 btw) which was inspired by Leees's gelato picture (also above). I mean have you ever seen anything more fun and delicious looking? Look at all the sparkles and umbrellas and fruit pieces. I guess I'm just a sucker for brightly colored sweet things stuck full with sparkly accoutrements.
So what is Gelato? Accoring to Wiki it is "Italian ice cream made from milk and sugar, combined with other flavorings. The gelato ingredients (after an optional pasteurization) are frozen while stirring to break up ice crystals as they form. Like high-end ice cream, gelato generally has less than 35% air, resulting in a dense and extremely flavourful product". All true I'm sure, but I just prefer a simpler definition: delicious.
Funny thing: I went to Italy on a back-packing tour in college and I remember in Venice my friend Sarah was obsessed with gelato and would get it at every chance. I was all "what's the big deal, it is just ice cream..." and I DIDN'T HAVE ANY! I went to Italy and didn't eat gelato. Stupid, I know. Regrets....
I didn't really get into gelato until I was out in San Francisco visiting JBatt + Picy. We went to Ciao Bella at the market building. I've always been a huge huge fan of their packaging and their gelato was just as wonderful. Especially their Champagne Apricot. MMmmmm. We went there twice. Luckily I can buy this deliciousness at my local Whole Foods. Which is exactly what I plan to do tonight so we can test it and give a little report to you.