What is Gelato?

Gelato simply means frozen in Italian.

The art of making the Italian frozen dessert, however, extends far beyond the literal meaning of the word.  Gelato is a creamy low-fat ice cream product. The United States Department of Agriculture requires frozen confections labeled “ice cream” to contain a minimum of 10% butterfat. Fat is what gives typical American ice cream its smooth texture.  It also gives cardiologists lots of material for sermons on the leading causes of heart disease. Since true gelato is under 8% fat (ours is 7%) we call it frozen dessert to make the USDA happy. When you don’t have fat masking the overall flavor, the truly intense flavor of the gelato comes screaming through with every lick.

So how does gelato have such a silky texture without all of the butterfat?  It’s the way it’s frozen. American ice cream typically has 50 to 100% air pumped into the liquid as its being frozen, but our gelato overrun is 20%. This produces a unique smoothness and a truly creamy product.  The combination of intense flavor with density of product offers a balanced, fresh, and natural flavor that will definitely impress the human palate and its senses. One taste and you’ll be hooked for life.

Our flavors:

At Mercurio's we make delicious homemade gelato daily. Because we can make more than 200 different flavors, we constantly rotate our menu.  Our customers asked us to always carry certain flavors, so now we do. We carry 30 "daily" flavors that are available anytime. We do love to whip up even wilder, unique flavors so there will be a few of those rotating in and out of the gelato case.

  • Banana Strawberry Swirl
  • Blueberry Muffin
  • Butter Pecan
  • Chocolate
  • Chocolate Marshmallow
  • Coconut Cream Pie
  • Cookies n Cream
  • Dark Chocolate Stracciatella
  • Death By Chocolate
  • Fior di Latte
  • Gianduia
  • Hazelnut
  • Key Lime
  • Lemon Sorbetto
  • Lemon Sorbetto
  • Mango
  • Mint Chocolate Chunk
  • Mulberry Cream w/ Chocolate Chunks
  • Peanut Butter Cup
  • Pistachio
  • Raspberry & Truffles
  • Stracciatella
  • Strawberry
  • Strawberry Cheesecake
  • Tiramisu
  • Vanilla Caramel Cashew
  • Vanilla Custard
  • Dulce De Leche
  • Birthday Cake

What is Neapolitan Pizza?

Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are typically made with tomatoes and Mozzarella cheese. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin). According to the rules proposed by the Associazione Vera Pizza Napoletana the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimetres (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.  When cooked, it should be crispy, tender and fragrant. There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (Specialità Tradizionale Garantita, STG) product in Europe.

Our Wines:

We have strategically handpicked our unique selection of Italian wines to compliment our pizze and cafe menus. Our wine list is constantly changing to fit what we think will be the best fit. Also, it changes with the season because many of our wines are organic.

What is Organic Wine?

In conventional agriculture, chemical fertilizers are used to promote larger yields and protect against disease. These same chemicals are absorbed through the roots into the vine's sap and are then passed through leaves, and stems into the fruit. As a result, residues of these chemicals find their way into the finished wine. In addition to the effects of direct consumption, conventional 'chemical based' farming has a significant impact on soil and water quality. Wine growers farming with chemicals have to wear 'hazmat' style clothing and breathing apparatus to protect themselves while crop spraying.  Proponents of organically grown wine believe that chemical farming destroys the uniqueness of the land, and the unique flavor that this 'terroir' imparts to the wine.  In the USA, strict rules govern the organic winemaking process at all stages of production including harvesting, the types of yeast that can be used during fermentation as well as storage conditions. These rules are applied for all imported and domestic wines that acquire USDA certification. In the USA, the total sulfite level must be less than 20 parts per million in order to receive organic certification.

Get in Touch

5523 Walnut Street
Pittsburgh, Pa 15232
(412) 621-6220



Tues - Thur
Fri & Sat
12 pm - 9 pm
1 pm - 9 pm
11 am - 10 pm
11 am - 11 pm