PRESS RESOURCES

PACIUGO® PRESS KIT

Contact Information:	Ugo Ginatta – President/CEO/Co-Founder  214-654-9501 ext. 110 ugo@paciugo.com; Cristiana Acerbi Ginatta – COO/Co-Founder/Mastro Gelataio 214-654-9501 ext. 122  cristiana@paciugo.com; Vincenzo Ginatta – Executive VP/Co-Founder 214-654-9501 x 112  vincent@paciugo.com Keith R. Albright – Sr. VP Franchising 214-654-9501 ext. 113 keith@paciugo.com
Corporate Name:	Paciugo Franchising, LP DBA Paciugo
Web Site URLs:	http://www.paciugo.com/
Pronunciation & Meaning:	Paciugo is pronounced “pah-CHOO-go”. Paciugo in an Italian dialect from Portofino’s area means ‘messy concoction’. We chose it because, in addition to the traditional recipes learned by apprenticing in Gelaterie in Italy, we are continuously inspired to create new exotic recipes by pairing the best fresh ingredients from all over the world.
Founded:	April 2000
Founders:	Paciugo was founded by Ugo Ginatta and his wife Cristiana. They have imported Italian ingredients, machinery and technique from their native Italy to duplicate the fourth-generation recipes from their home cities of Turin and Milan, respectively. Ugo’s son Vincent joined the company as third partner at the end of 2000 upon graduating in mechanical engineering.
Company Profile:	Since 2000, Paciugo retail stores have been over-delighting guests with an amazing variety of high-quality gelato treats. The word ‘gelato’ in Italian means ‘ice cream’. The brand is renowned for its authentic, wholesome Italian gelato. Paciugo freshly prepares its gelato each morning before opening at each location, serving 30 to 38 flavors daily. Based upon fourth-generation Italian recipes, Paciugo has faithfully and authentically created over 300 flavors of gelato. Paciugo makes gelato in four base formats including (1) milk-based (only milk, no cream, no butter, nor margarine), (2) water-based (fat free and dairy free), (3) soy- based and (4) no sugar added made with Splenda. Real fruit and real, high quality ingredients.
The Difference - Gelato vs. Ice Cream:	Paciugo gelato is authentically made with the highest quality ingredients, including whole milk and real fruits. Nuts, nougat, candied fruit and several other ingredients utilized in Paciugo are imported from Italy and are among the finest in the world. Our Extra-brute Cocoa is imported from Belgium and doesn’t contain any vegetable oils, only cocoa butter. There are no preservatives in Paciugo gelato. Since Paciugo recipes call for no cream or butter, the fat content is 3.5% (a little higher for flavors that contain cocoa and nuts), considerably less than ice cream, making Paciugo a more wholesome and nutritious product. The milk-based gelato is 50 to 70% lower in fat than premium ice creams, while the fruit-based product is fat free. In addition to Paciugo’s authenticity and wholesomeness, it is also prepared freshly each morning before the day’s guests arrive. This results in a richer taste and smoother texture versus conventional ice cream. Paciugo gelato is creamy and smooth; however, it’s not heavy and thick and doesn’t coat your mouth with fat. It’s not too sweet and doesn’t leave an unpleasant aftertaste. Only a few recipes call for eggs; therefore, Paciugo gelato is rich in flavor with controlled calorie content. Paciugo gelato is an authentic Italian product that not only tastes great but has also fewer calories than premium ice-cream.
Our Product:	30 to 38 flavors of freshly made gelato are offered in each store daily, derived from over 300 premium, third-generation Italian recipes. In addition to gelato, other Paciugo menu items include frappés (milkshakes) and smoothies, Affogato al Caffè (espresso poured over gelato) or al Cioccolato (hot chocolate poured over gelato), Frizzante (gelato blended with sparkling San Pellegrino sodas and water), Coppa sundaes and coffee drinks, including Cappuccino con Gelato (cappuccino flavored with gelato). Paciugo also utilizes three sizes of custom take-home containers called Paciugo Packs that allows the gelato to be transported intact for up to 45 minutes after leaving the retail location. Paciugo also offers a full line of coffee. More than forty years ago, Ugo Ginatta had a coffee plantation in Kenya and from his passion comes Paciugo Coffee, a collection of full-bodied coffees developed with Allegro Coffee Company. All our coffees are 100% Arabica beans, fair trade and all natural and with a medium-dark roasting that pairs perfectly with the sweetness of our gelato.
Catering Details:	Paciugo has a separate catering department, which provides gelato for parties and special occasions. Our mission is to meet and exceed our guests’ expectations for a dessert addition. Each catering event calls for either our sleek modern Paciughina display case, or our charming canopied cart, which hold four flavors. E-mail catering@paciugo.com or visit our website for more information www.paciugo.com/catering
Store Locations:	There are currently sixteen Paciugo retail locations in the greater Dallas area and a total of forty-one locations in ten states of the United States plus three international locations in Mexico.
Franchising:	Because of demand, in 2001 we started developing a franchising model that we completed in August 2004. Given the enthusiasm for Paciugo, we believe this model of development could rapidly propel Paciugo into new markets.
The Team:	As of January 2010, Paciugo Corporate employs 30 full-time employees and 10 part-time employees. Paciugo has a number of very strong talents with a variety of important skills: Keith R. Albright – Senior Vice President Franchising Management responsibility for all aspects of the Company’s franchise development, service and support activities, including recruiting, & qualifying prospective Franchisees; conducting Discovery Days for prospective Franchisees; granting Paciugo franchises to successful candidates; providing initial and on-going training, service and support to existing Franchisees; and enforcement of Franchise Agreements and Development Agreements. Prior to joining Paciugo Gelato & Caffè, Mr. Albright was Senior Vice President at Gold’s Gym, a large fitness company with US and international franchised operations. Mr. Albright holds a BA from University of Colorado with Honors and JD from Emory with Distinction. Nancy Asmus – Director of Marketing Lead Paciugo marketing efforts including agency management, brand revitalization, seasonal in-store promotions, public relations, local store marketing and franchisee resources. Astute strategist and analytical problem solver committed to delivering positive results through teamwork, innovation, improving processes, seizing opportunities, deliberate planning and flawless execution. With a BS in Advertising from the University of North Texas, Nancy is an established, marketing professional with extensive experience in building sales and brand awareness for companies like Starbucks Coffee, Southwest Airlines, The Richard Group and Home Depot. Cristina Maggi – Marketing Manager One of her main responsibilities is to support franchisees and provide all the marketing resources needed for pre-opening activities as well as for the grand opening of new stores. With the recent launch of the Paciugo Print Portal – an automated marketing support for all Paciugo franchisees that enables them to manage store activities and marketing promotions – Cristina provides one-on-one support to franchisees to develop their Local Store Marketing activities. Born and raised in Rome, Italy and fluent in Spanish, Cristina Maggi joined Paciugo as Marketing Manager with several years of marketing experience in the food industry after obtaining an MBA in marketing at the University of North Texas. Carolyn Peoples – Marketing Specialist Her focus is to continually work with Paciugo graphic designer to develop new marketing collateral pieces and to support franchisees with ongoing requests. Carolyn is the link between Paciugo Corporate and franchisees to support their marketing, social media and communication needs. After earning an MA in English, Carolyn spent close to three years assisting both marketing and sales team at Beam Global Spirits& Wine with the management and distribution of the Point-of Sale items as well as the planning and execution of local and national events. Tami Adriana – Store Development Manager Her main role is to support the franchisees in all aspects of planning, construction and store opening preparation. Tami’s role entails acting as a liaison between the franchisees and various approved vendors and contractors. She is also responsible for implementing and maintaining design standards across all stores. Prior joining Paciugo, Tami worked for 4 years for Starbucks Coffee Company supporting the Operations Department for Forth Worth, North Texas and Oklahoma. She worked closely with Regional Directors to help ensure company operation standards and flow communications was maintained. Diego Comparin – Vice President of Production & R&D Diego began being involved with the making of this wonderful treat very early in his life, in his father’s gelato and pastry parlor in Pordenone, Italy. His passion for food, and for gelato in particular, led him to a degree in Food Science, having completed a thesis on the improvement of the texture of gelato using natural proteins from cheese whey. Diego’s final year at the Department of Food Science of the University of Udine Italy was spent finalizing his studies of gelato and gaining publication of his work in the International Dairy Journal and winning an award for his work from a major Italian dairy consortium. He then spent four years as the frozen dessert department’s R&D and Production Manager at a major Italian food company. In 2004, Diego moved to the United States to begin his career at Paciugo. Today, Diego’s position as Vice President of R&D and Production at Paciugo allows him to totally express his passion for gelato. He is in charge of selecting the very best ingredients from suppliers around the world, grading and purchasing fresh fruit from the farmer’s market, and maintaining the company’s strict quality control standards, and making our ingredients following our Italian culinary traditions and artisanal methods. Every year the Diego and his team create more than 20 new recipes inspired by traditional culinary specialties, interesting food pairings, and exotic fruits & flowers, continuously searching for the perfect flavor balance! Carolyn Cothran – Director of Field Operations Currently completing her Master’s Degree in Alternative Dispute Resolution at SMU, Carolyn has over 10 years experience in franchisee operation with Texas State Optical, Pearl Vision and in franchisee development with Medicine Shoppe and Sweet and Sassy. Her role is to serve as the liaison between the franchisee and the franchisor. Carolyn serves the community to ensure communication flows in both directions, making the system stronger. Her main focus is to create and execute programs to strengthen the overall operations in the store. This includes encouraging to system standards, developing training programs, and helping each franchisee become a brand champion. Carolyn visits stores and reports her recommendations for improving operations, conducts gap analysis resulting in action plans. She consults with franchisees to help strengthen their skills in whatever area needs strengthening.  Carolyn strives to ensure that any conflict that occurs between the franchisee and the franchisor is resolved with the upmost care. Abigail Wazed – Director of Store Finance Prior joining Paciugo with a B.A. in Economics with emphasis in Financial Services, Abigail worked as a Financial Analyst for Lockheed Martin, Gold Gym International and Friedman’s Jewelers. She provides statistics of financial condition of the company by collecting, interpreting, and reporting key financial metrics. Her main responsibility is to establish and maintain systems and controls which verify the integrity of data, information, and operating system. She provides technical financial advice and analysis to others within the organization. Abigail supports the franchisees by offering suggestions for best practices, supplying them with company benchmarks, and answering fundamental financial questions.
Production Facilities:	Paciugo Headquarters are located at 1215 Viceroy Drive in Dallas, TX. This facility is utilized to clean the fresh fruit and prepare the gelato ingredients that are transported to each individual retail location where the gelato is handcrafted by hand each morning prior to the opening of business. This facility also has designated areas for franchisee hands-on and classroom training.
Recognition:	Franchise Time – Paciugo ranked in the “2010 Fast 55” – April 2010 Entrepreneur Magazine - Paciugo awarded in the “2010 Top Restaurant  Franchise” – April 2010 Dun & Bradstreet All Business – Paciugo ranked in the  “2010 All-Star Franchise” – April 2010 Inc. Magazine – Paciugo celebrated as one of the “Fastest Growing Private Companies in America” – Inc 500/5,000 April 2010 Dallas Observer – Paciugo voted the Reader’s Choice Best Ice Cream – October 2009 Paciugo Gelato Caffè in Hermosa Beach on KTLA TV Morning Show with Allie Mcakay – June 2009 http://www.youtube.com/watch?v=xECk6tBDU3k Paciugo Gelato Caffè in Hermosa Beach featured on Tosh.O which airs on Comedy Central – October 2009 http://www.youtube.com/watch?v=PXvR5S1X6-k Food Network – Paciugo shown on popular Food Network show Unwrapped featuring Cristiana Ginatta – April 2008 http://www.youtube.com/watch?v=kOGKz37tJM4 Santé Magazine Gold Star Award 2008 Franchise Times 2008 Fast 55 ‘Ranked #49’ Entrepreneur 29th Annual Franchise 500 ‘Ranked #453’ Inc. 5000 Honoree for 2007 & 2008 PACIUGO was awarded People’s Choice 2008 for our Chocolate Cheesecake gelato at the 4th Annual Charity Friendraiser Susan Le of the Houston PACIUGO on Fox TV. http://www.myfoxhouston.com/myfox/MyFox/pages/sidebar_video.jsp?contentId=8147442&version=1&locale=EN-US A Taste of Italy …Fort Collins Now.com Family opens Gelato Business in Coconut Point…Naples Daily News Cristiana Ginatta’s appearance on Good Day Houston aired on 12/22/08 http://www.khou.com/greatday/family/?nvid=315538 Web Interview: wsRadio - http://www.wsradio.com/find/?search=ginatta - 2008 West Palm Beach News: Best Ice Cream Shop in the Palm Beaches & the Treasure Coast 2007 - http://wpbf.cityvoter.com/paciugo-gelato/biz/9006 Chain Leader Magazine: “Sweet Legacy” 2007 Franchising.com “offers an appeal to every customer's palate” 2007 - www.franchising.com/pressreleases/1461/ American Airlines business class interview 2007 - www.dallasblog.com/20070417999013/interviews/ugo-ginatta.html The Dallas Observer’s ‘Best Ice Cream’ in Dallas for 2005 Town&Country’s July 2004 issue: one of the seven “best places for a cool summer treat” in the nation The Dallas Observer’s ‘Best Ice Cream’ in Dallas for 2004 The Dallas Observer’s ‘Best of Dallas 2003, “Movers and Shakers” The Dallas Observer’s ‘Best Ice Cream’ in Dallas for 2002, as with its readers Park Cities People’s ‘People’s Choice Awards 2002’ for ‘Best Ice Cream’ Dallas Home & Garden Magazine’s ‘Best Sweet Treat for 2002’ DMagazine The Best of Big D: Annual Food and Wine Awards 2001 Dallas Morning News’ ’10 Best Restaurants of 2000’
What They Are Saying:	“…I chose to live in my current apartment because it's three blocks away from a Paciugo shop…” Chicago Now – Feb. 2010 "..Paciugo is the ideal sweet spot to finish off the evening" Star Telegram Feb. 2010 "I like Paciugo, it offers sophisticated flavors, like black pepper and olive oil. It’s good. Really good!"  Advocate Magazine - Jan 2010 "Paciugo has crafted a trio of sophisticated floral-infused gelatos that are oh so delizioso that are miraculously creamy, considering they are made the old-world way — without cream or butter.” San Diego Tribune – Jan 2010 “Ugo and Cristiana are making toward winning over mainstream America to their quintessentially Italian treat” D. Magazine July 08 “ The Black Pepper Olive…. Like Fireworks against a night sky….” The Chicago Tribune Aug. 08 “… makes delectable holiday flavors!”  – Dallas Morning News/Susan Taylor “… tantalizing … adventurous … sits lightly!” – The Dallas Observer “… has all the tasty, cooling benefits of ice cream less the fat and with a fresher taste!”  – Where Dallas “… to die for!” – Dallas Business Journal “… a schmear of black cherry swirl could bring peace to the Middle East!” – Texas Living “Paciugo gelato will make your dream dessert come true!” – D Magazine “This is an absolutely superior product!” – Liener Temerlin (Temerlin McClain) “We bet liras to doughnuts these shops will be as ubiquitous as Starbucks.” – Dallas Home and Garden Magazine “… a luxurious Italian version of ice cream that is smoother and denser than the American standard!” – The Dallas Morning News Guide “This place draws crowds all day long, but the line moves fast!” – Avid Golfer “The obvious solution? Try a new delizioso flavor every day!” – Texas Monthly “Everything was s-o-o-o good … luxuriously creamy!” – The Guide “Paciugo’s treats also offer weight-conscious consumers a lower-fat dessert alternative.”   – Entrepreneur “where people can linger without feeling pressured to order.” Chain Leader “Even desserts are changing.” – The Wall Street Journal

The History of Gelato & PACIUGO®

Historical Perspective

Throughout history, humans have tried to create the coldest and most refreshing desserts in our warm seasons, simply by using water, fruit and, if possible, ice or snow. There are many differing stories and beliefs about how and where gelato and ice cream originated.

• There is evidence that the Emperors of China indulged in frozen delights made from snow and ice flavored with fruit, wine and honey, over 3,000 years ago. King Tang of Shang is believed to have had over 90 'icemen' whose jobs were to create frozen desserts made of fermented buffalo and goat milk mixed with rice. The first frozen dairy dessert maybe?
  
  
• During the Roman Empire, in the winter the snow was stuffed in deep cellars and during the summer mixed with honey to form a sweet refreshing treat. Also spices would be added, leaves and fruit, creating an early version of gelato.
  
  
• Marco Polo, the Italian explorer, discovered flavored ices on his travels to the East and introduced it back to Europe where it was instantly popular with wealthy society.
  
  
• Charles I of England claimed it was actually he who invented ice cream. During his English reign, his cook was sworn to secrecy and would not divulge the recipe until the death of Charles.
  
  
• Modern gelato was created in Italy by Bernardo Buontalenti for the de’ Medici of Florence in 1565. After becoming queen of France, Caterina de' Medici summoned Buontalenti to introduce the unique Italian delicacy to the French court. Gelato has been a formidable success ever since.

Italian Gelato

Italy has long been considered as the country of choice when it comes to food. Italians pride themselves on the simplicity and freshness of all their foods, and gelato is no exception.
It’s a country famous for having perfected over the centuries thousands of unforgettable recipes, made with simple, high quality ingredients. We are very proud of our recipes and techniques, and we keep working tirelessly on perfecting the quality of our food. European Union recognizes Italian peculiarity about ingredients, recipes and food by regulating DOP, DOC and IGP standards according to regional ingredients, processes and techniques. Italy is the home country of “Slow Food”, a movement that wants to preserve and defend culinary traditions and hand-made, high quality foods. Paciugo has been selected by Slow Food Dallas Convivium as one of the delegates to Terra Madre the international Slow Food conference "Terra Madre: World Meeting of Food Communities" which was held Oct. 20-23, 2004 and again Oct. 26-30, 2006. Terra Madre is a forum for those who seek to grow, raise, catch, create, distribute and promote food in ways that respect the environment, defend human dignity, and protect the health of consumers. Paciugo gelato was served at the “2007 Slow Food World Congress” in Puebla, Mexico. To learn more information, visit the following links: www.slowfoodusa.org and www.terramadre.org.

In Tuscany, modern gelato was originally made with milk, eggs, sugar, cream and natural flavors. In Sicily, because of the hot weather, gelato was meant to be very refreshing and was made with water, fresh fruit and sugar. This gelato without milk is called 'Sorbetto'.

As the years passed, recipes have changed and been refined and new machines are now used to allow for a smoother consistency by quickening the freezing process. The Italians are very passionate about their gelati and sorbetti that they enjoy during unforgettable Italian summer evenings.

The Ginattas

Fast forward to the year 2000, when Ugo Ginatta, his wife Cristiana and his son Vincenzo arrived in Dallas. Inspired by their love and understanding of authentic Italian cuisine, the Ginatta family wanted to bring the real and refreshing Italian gelato experience to the U.S., where the ice cream industry was dominated by trendy, heavy, cream-based products. Their plan was simply to provide an authentic Italian experience based on the wonderful taste of Italian ice cream, known ubiquitously throughout Italy as gelato (the word gelato in Italian means ice cream).

On April 5, 2000, Paciugo was incorporated as Dallas' first and only Italian gelato company. September 9, 2005 the first Paciugo gelateria opened near the corner of West Lovers Lane and Inwood Road. Paciugo began by offering over 80 traditional Italian gelato flavors made with natural and fresh ingredients. Word spread quickly around the Dallas Metroplex that not only was authentic Paciugo gelato incredibly delicious, but it also represented a lighter alternative to standard ice cream fare.

Ugo, Cristiana and Vincenzo worked tirelessly to create new authentic American flavors of gelato to their following and today offer over 300 flavors of Paciugo gelato! The variations include a ‘no-sugar-added’ product and a spectacular soy-based product, in addition to their traditional milk-based and water-based flavors.

Paciugo has introduced multiple stores to the Dallas Metroplex to satisfy demand. Today, Paciugo has forty-one locations in United States and three locations in Mexico, offering a unique Italian experience, each rotating over 300 flavors of gelato during the course of the year.

Paciugo feels strongly that in America there will be at least as many gelaterie as there are in Italy. Paciugo could indeed be the first entity to introduce many more Americans to this Italian delicacy. International expansion will be part of the growth.

Ugo Ginatta has produced some amazing fine liquor and spirits gelato combinations that are delicious for home use. Though Paciugo does not serve these in the stores, customers can take home the gelato in our imported take-home coolers and then serve their Paciugo gelato with the following spirits for an amazing after-dinner experience while entertaining.

Paciugo also has introduced a set of stainless steel gelato serving ware that includes (1) an authentic Italian egg-shaped gelato scoop, (b) four elegant serving dishes, (c) four elegant serving plates which sit under the dishes and (d) four classically shaped square pointed gelato spoons.