The secret of Pasqualetti’s gelato is that it’s based on the ingredients. Its flavor comes from it. Its color comes from it. Its smell comes from it. So, choosing the right products is the first step for making a good gelato, as Patrizia’s father used to say to his daughters. Turning everything Nature brings us into gelato is a core concept of craftsmanship and the path we follow daily when we make our gelato.
Website: eataly.com
Phone: (415) 465-9690
Cross Streets: Near the intersection of Stevens Creek Blvd and N Monroe St
Closing soon · 10 PM
- Fri 11:00 AM - 10:00 PM
2855 Stevens Creek Blvd San Jose, CA 95050 ·2326.97 mi
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Amenities
- Accessible
Reviews
yelpAfter lunch at La Pizza & La Pasta, we headed downstairs for some dessert. They had four vegan-friendly options: Mango, Limone (lemon), Frutto della Passione (passionfruit), and Cocco (coconut)....
MoreThe best place to get a little sweet treat in valley fair! Just at the first floor of eataly, their gelato is light and fluffy with a good range of different flavors so that everyone can have what...
MoreOn the first floor of eataly, nice sweet stop for a break from walking the mall. - pistachio: the gelato consistency was really smooth. The pistachio was delicious and natural. Not too sweet!
MoreRemember when you couldn't get great gelato in San Jose? I'm glad those days are long gone. Gelato by Patrizia appears to be a special variant of the Eataly gelato stand that's only in some of...
MoreOut favorite gelato spot in the South Bay! I don't think we can ever visit Valley Fair and Eataly without a stop here for gelato. They change their flavors often so it's always fun to try new...
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