For more than four decades, Gelotti Ice Cream has stood on the corner of Union Avenue in Paterson as something far greater than a dessert shop. It has been a landmark of sweetness, a gathering place, a keeper of tradition, and—perhaps most of all—a testament to a family whose dedication built an institution one scoop at a time.
Inside, the air hums with a familiar blend of espresso, sugar, and nostalgia. It’s the scent of summers gone by—of children tugging on their parents’ sleeves, of families gathering after school plays or Sunday dinners. But on the day of his interview, as second-generation owner Robert Sigona stepped into the back room to reflect on the 41-year journey of his father’s dream, that familiar air carried something heavier: pride, memory, and the weight of legacy.
Robert is not someone easily undone. Broad-shouldered and firm-jawed, he is a man who has spent most of his life behind the counter or beside his father, Salvatore Sigona, learning every screw, switch, and secret that keeps Gelotti running. But when asked about his father’s work ethic—about the late nights, the early mornings, and the quiet sacrifices—his voice caught.
“He built this with nothing but grit,” Robert said, his eyes lingering on the shop floor beyond the doorway. “People don’t understand how much he gave… how much he pushed. He dedicated his whole life so this place could stand tall—so we could give people something to smile about.”
Those smiles have never stopped. What began as a single shop in 1984 has grown into what Robert proudly calls “a frozen confection paradise… the alpha and omega of frozen treats.” Gelotti quickly became known for doing what others weren’t willing to do—sourcing ingredients from around the world, innovating long before trends hit mainstream, and crafting desserts with a level of expertise and pride that made the Sigona name synonymous with quality.
Long before plant-based desserts filled menus nationwide, Gelotti rolled out vegan options. Before America’s obsession with sugar-free brands, Salvatore was quietly perfecting theirs. They added pastries, created novelties like the beloved Lil Chippies and Lil Cones, and, in 2025, elevated the shop even further by introducing espresso sourced directly from Italy—another nod to their heritage.
But Gelotti has never been just about desserts. For Paterson and the surrounding communities, it has been a constant, a reliable friend. The Sigonas have supported local sports teams, churches, schools, charities, and cultural groups not because it was good business, but because it was the right thing to do.
“We sell smiles,” Robert said simply. “It’s not just ice cream. It’s an experience—a moment of joy we get to create for someone.”
Despite four decades of success, Robert’s determination hasn’t dimmed. If anything, it burns hotter. “I want to shock people,” he said with a steady edge. “I want those who overlooked my father’s work to finally understand what we built. I want Gelotti to be recognized as the standard—the standard—for quality, variety, and experience.”
Yet even in his ambition, Robert’s loyalty to Paterson remains immovable. Gelotti is, and always will be, a homegrown treasure—a melting pot of flavors for a melting pot community. And as families gather this season under the neon-green sign with its cherry-topped i, they won’t just be celebrating ice cream.They’ll be celebrating the Sigona family—pillars of Paterson, stewards of sweetness, and keepers of a 41-year legacy still being written, one scoop at a time.
