|Wild berry sorbet|
Co-owner Luca Meacci spoke to me as he worked a small batch into its final stage, softening thick, creamy ribbons of` hazelnut gelato, pausing to add whole nuts along the way.
All 20-25 traditional flavors are made on the premises, using all natural, seasonal ingredients. So the colorant free-pistachio, won't be mint green, but a soft beige from using the finest Italian pistachios from Bronte. Results yield a just sweet enough dessert that allows the soft nuttiness to shine.
|Decadent cheesecake gelato|
Gelato dates back to the Renaissance. The technique uses few ingredients and differs from ice cream in three main ways: a lower butterfat content, a slower churn and a lower storing temperature. The result is a denser, creamier consistency with more intense flavor.
A handful of non-dairy (and non-fat) sorbets taste equally rich and luscious. The outstanding lemon is intense and refreshing. And the mango tastes just picked.
All of the packaging is biodegradable from the spoons to the cups ($3.80 - $7.30) and elegant to go containers ($12.80 - $25.80).
68 Second Ave (at 4th St)
Open daily 11 am - 12 am