CALL ME GELATO!

All About Italy (USA) - - Taste To Go - Alessandro Creta

The 2018 edi­tion of Gam­bero Rosso‘s guide to the best gelato to be found in Italy was pre­sented at this year’s SIGEP (In­ter­na­tional Ex­hi­bi­tion of Gelato and Pas­try) and it has been dis­trib­uted in book­shops since the end of April. In this year edi­tion of the guide there are 4 new Three Cones – in­di­cat­ing ex­tra­or­di­nary gelato -, for a to­tal of 40 through­out Italy. Emilia Ro­magna is the lead­ing re­gion with 7 Three Cones, fol­lowed by Pied­mont and Lom­bardy with 6, then Tus­cany and Lazio with 5, Lig­uria, Veneto, Fri­uli Venezia Gi­u­lia, and Cam­pa­nia with 2, while Marche, Basil­i­cata, and Sar­dinia have 1 each. The new Three Cones are:

MARCO SERRA GELATIERE, CARIGNANO (TO)

The tal­ented gelato maker, opened his first par­lor in the cen­ter of his home­town. The im­pres­sive 6 me­ters long counter presents about 20 silky, clean and taste­ful fla­vors thick­ened with baobab bark and maranta for a divine re­sult.

AMER­I­CAN BAR OA­SIS, FARA GERA D’ADDA (BG)

Can­dida Peliz­zoli, pres­i­dent of the As­so­ci­a­tion of Ital­ian Gelato Mas­ters, con­quers her Three Cones thanks to her pas­sion, stud­ies, ex­per­i­ments, and love for com­bi­na­tions of fruits and veg­eta­bles that turn into a light gelato with an in­tense taste.

GREED AVIDI DI GELATO, FRASCATI (RM)

Dario Rossi is a tire­less re­searcher, an aware pro­moter of his ter­ri­tory, and a care­ful crafts­man with a sweet tooth. He aims straight to the orig­i­nal taste of the sweet or salty in­gre­di­ents of his gelato, with­out al­ter­ations or un­nec­es­sary frills.

LA GOURMANDISE, ROME

Dario Benelli’s work­shop is wrapped in a unique alchemy, and there he cre­ates a gelato that con­quers the taste buds at the first taste; but strictly from a cup, be­cause Benelli’s cre­ations must be en­joyed in their whole­ness with­out adding the fla­vor of the cone.

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