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Gelato has been described as "baby food for angels," and this Argentine gelateria proves it. Gelato contains a lower ration of butterfat and air than regular ice cream, which makes it denser and more intensely flavored. Your first bite into any of Dolce Vita's bold chocolate offerings will confirm this -- Swiss chocolate, chocolate mousse, chocolate amargo (dark), chocolate with almonds, white chocolate, or mint chocolate, to name a few. The pistachio gelato is so subtle, and so honest, you can almost taste the salt on the nut. Truthful flavors also burst forth from fruit-based gelati sorbetti. Peach is a favorite, and a very glossy, meringue-like lemon stands out by dint of being different than the rest, but cantaloupe, mango, apple, cherry, strawberry, and raspberry are equally refreshing. And forget the old traditions about what season is the best time to like gelato -- every day should be food for angels day.
Julio Bertoni is a third-generation Italo-Argentine ice cream maker. So he knows what he's doing. From the fresh ingredients -- he buys his fruit from the gourmet Epicure market -- to what he calls his secret recipe, Bertoni and his workers maintain strict quality control as they squeeze out creamy, smooth tubs of chocolate roche (hints of hazelnut), dulce de leche granizado, chocolate suizo (chocolate chunks), and Bertoni's personal favorite: Super Sambayon, from the Italian zabaglione, a... More »
I have to admit my appreciation for Arab culture skyrocketed when I discovered that they invented sorbet. It's true -- the Chinese taught them how to make sweet syrup from puréed fruit, and the Arabs took this knowledge to Sicily, combined these... More »
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