WOONSOCKET – Kraków Dęli, 855 Social St., is now churning out artisan gelato for the 2026 summer season.
After experimenting with it last year, sibling owners Marta Samek and Krystian Przybylko say they’ve further perfected the cold, creamy concoction.
As the two explain it, gelato has a lower fat content, 5-10 percent more milk and less cream, and is kept at temperatures 5-8 degrees, allowing the tongue to experience more intense flavor. Slow churning gives better flavor and more value for the money, with ice cream having 50-100 percent more air and less value for the money.
In Poland, if you want ice cream, it’s all gelato, they said.
Samek explained that the cream-flavored version is the one you want to ask to try if you visit any gelato place worth its salt. If that kind is flavorless and watery, she said, you know all the other kinds will be the same because cream is the base for everything.
There are many flavors, including the basics of chocolate, pistachio, and vanilla, and a number of other rotating flavors as well. There are also sorbets.
Krakow is a longstanding local business, cooking up Polish foods from scratch.
