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Procopio's owner, Brian Garrity, snagged the recipes for 350 exquisite flavors of the Italian frozen dessert (don't call it ice cream) from a Milanese gelato master. Better still, he uses fresh, all-natural ingredients and makes everything on site. When this spacious downtown dessert-and-espresso joint, equipped with a patio, dubs itself Seattle's best gelateria, it's hard to disagree. Hours vary with the season (and sometimes, it seems, with the phases of the moon); if you're not going to be in the neighborhood anyway, call ahead.
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