✣ Top pick ✣
Based in Baltimore but now has several locations in nearby States. I’ve been to both the DC store and the Baltimore store. Both have the same friendly service and excellent quality of food. They use organic and top quality ingredients to produce their award winning artisan gelato and sorbet. This is how gelato should be made — not that junk with all sorts of artificial colouring (not to mention being mass produced and have been sitting in the freezer for god knows how many days already). Gelato is solid and creamy. Sorbet are uniformly mixed and doesn’t have the large ice crystals in it. Each taste is exactly like biting into the actual ingredient. Their coffee is also very good here, just the same quality as a top coffee house.
My ratings: ❤❤❤❤❤
Price range: $
Amarena is a traditional Italian sauce made with bitter cherries. The cherries are naturally sun-baked with sugar into a syrup, creating an intense and complex flavor. We produce our own all-organic Amarena using fresh Pennsylvania fruit mixed into our creamery Fior di Latte Gelato.
In Italy, Nocciola is the number-three gelato flavor after chocolate and Crema. You’ll see why when you taste this silky treat bursting with the flavor of hazelnuts imported from Italy’s Piedmont regoin.
Affogato with Sicilian Almond Gelato
Double espresso over a scoop of gelato
Sicilian Almond Gelato
In Italy, almonds symbolize good fortune, love and fidelity. We import ours from Sicily, where they have been cultivated for centuries; the local variety is praised for its strong, sweet flavor. Guaranteed to bring good karma.
We searched far and wide for the best melons we could find. Then we discovered the organic cantaloupes from California’s Double D Farm. After tasting out cantaloupe sorbet, we think you’ll agree that it was worth the wait.
Pistachio di Bronte Gelato
When it comes to pistachios, there is really only one undisputed king: Bronte, Sicily. Bronte’s pistachios are so unique that they have their own protective mark (D.O.P), very much like fine wines. This tough little nut grows in Sicily on the foothills of the active Mount Etna volcano and yields fruit only once in two years. After tasting these nuts, we decided to fly it in because there is simply nothing that comes close to its incredible flavor.
Click here (DC) and/or here (Baltimore) to see my other reviews on the local dining scene.