Food and Travel (UK) - - Hotels -

Pas­try chef Anna Camp­bell launched Af­fogato af­ter head­ing to Bologna to learn her ice cream craft. Her shop has only 18 flavours avail­able at any one time, served from a hand­made ro­tat­ing ta­ble that en­rap­tures younger guests as they se­lect their scoop. The reper­toire of flavours here changes reg­u­larly, with an ex­cel­lent chai tea serve and a caramelised milk gelato that’s just the right side of sweet. All the choco­late used is Val­rhona and Camp­bell isn’t shy about ex­per­i­ment­ing with in­ter­est­ing com­bi­na­tions such as an icy mo­jito cock­tail scoop or laven­der with honey. It also serves a fine line in the epony­mous af­fogato: a shot of Illy es­presso poured over your gelato of choice. What’s more, it even has an ice cream for dogs – low in sugar and with a peanut but­ter flavour.


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