From Italy with love: Mack’s Finest Gelato lands in Park City

Serving new flavors to friends–Mack's trusty taste-testers–at the monthly library dog park potluck. Photo: Mack Tilling

What is the difference between ice cream and gelato? "Gelato is ice cream with romance" - Luciano Ferrari, Italian Gelato Maestro

PARK CITY, Utah — Mack Tilling, a seasoned entrepreneur known for his eclectic ventures, is bringing his latest passion project to Park City: Mack’s Finest Gelato.

Mack’s venture into gelato is the culmination of years of passion for food and entrepreneurship. His background ranges from running a microbrewery to launching a tech startup for restaurant supply chains. But his leap into the gelato world is more passion-forward.

It all started with a simple cooking class during a vacation in Italy 18 years ago. Over the years, his trips to Italy became more frequent and purposeful as Tilling honed his gelato-making skills under the tutelage of Italy’s master gelato makers, or “maestros.”

His homemade gelato delighted friends at Park City Library dog park potlucks, who urged him to open his own shop.

“I said it’ll be the last thing I do,” Tilling said. “I turned 60 a month ago, and as that was approaching, I thought my last thing might be on me sooner than I knew. So if I’m going to do it, I better do it now.”

His gelato-making process is meticulous, involving a deep understanding of the science behind the recipes. Each step is carefully executed to ensure quality, from the choice of ingredients to the final product. The process is an intricate experiment, where each tweak can completely change the entire recipe, and he has to start over for consistency.

“Gelato is an art, but there’s also a tremendous amount of science to it. They call it balancing recipes. It’s a fascinating thing, which sounds kind of geeky, but I totally get into it,” he said. “It is, at the same time, a gas, a liquid, and a solid. You have to get the balance of those just right, or it’ll freeze as hard as a rock and you can’t scoop it, or it’ll be a milkshake instead of gelato.”

Mack’s Finest Gelato will offer flavors crafted from scratch using high-quality and locally sourced ingredients wherever he can. He aims to bring an authentic yet innovative gelato experience to Park City, differentiating from the more commercialized gelato offerings in many parts of Italy today.

The shop will have around 16 rotating flavors, including staples like pistachio, sourced from Bronte, Sicily, and innovative creations like malted dulce de leche and peanut butter banana honey, aka the “Alta Ski Bum,” inspired by local tastes and traditions. Vegan options, such as dairy-free hazelnut and chocolate sorbets, will also be available, ensuring everyone can enjoy Tilling’s passion. His new fave is his “Sasha Mocha” ice cream, named after two very famous Park City pups, boasting dark chocolate, caramel swirls, vanilla, and a dash of coffee.

While gelato may seem like a hot summer treat, Mack also plans to offer an extensive coffee menu and, in the future, soft-serve gelato. He aims to create a space where people can enjoy high-quality gelato and coffee year-round.

And for those who want to know the difference between ice cream and gelato?

“My very first gelato maestro, Luciano Ferrari, tried to explain it to us one day,” Tilling said. ”And he went into all the technical things about the amount of air and the overrun and the amount of fat and, etc, etc. Then, speaking with his hands, he said, ‘Never mind, never mind! Gelato is ice cream with romance!’”

Though initially targeting a summer opening, delays—particularly with custom equipment being built in Italy—mean the shop is now expected to open early this fall. Despite the holdup, his enthusiasm remains high, and in his eyes, it’s even more opportunity to fine-tune his recipes.

Stay tuned for updates on the official opening date of Mack’s Finest Gelato.