The website WeatherCity.com predicts that the daytime temperature in the Virgin Islands 
will be an average of 89.6 degrees all week. That’s probably good news for two businesses that recently decided the territory needs more gelato.
The ice cream parlours – La Dolce Vita and the recently opened Dove La Gelateria – are finding students, workers and tourists eager customers for the Italian dessert, which is lower in fat content than the American version of ice cream.
Gelato is made with milk, several kinds of sugars, fruit and other flavours, and whipping cream, according to Roberto Mancini, who spent most of Tuesday morning training La Gelateria employees how blend the ingredients together.
Pearl Williams, the owner of La Dolce Vita, has seen the ice cream’s popularity grow in the 11 years since she opened her business on Waterfront Drive. Ms. Williams, a Virgin Islander, arrived in Italy after years spent sailing. There she met her husband, learned Italian and took a six-month course to learn how to make gelato in order to bring the concept back home.
“I thought it was a great product that would do very well. Nobody was doing it in the BVI, and it was perfect. It was a new thing,” she said.
See the July 26, 2012 edition for full coverage.