No offense to anyone who loves soft serve, but it's a treat to see talented pastry chefs crafting gelato programs from scratch, many inspired by their travels and memories of Milan, Bologna, and Sicily.
'You're not working through the air. You don't have a lot of fat. That flavor melts on your tongue immediately,' says Jennifer Felton, pastry chef at Cotogna.
Gelato relies more on milk, so it's lighter in fat - between 4 and 9 percent, many sources agree - and it spins slowly so it's dense in texture and feels more intense in flavor.
Che Fico Mercato in Menlo Park threw open a Gelateria window at the beginning of the summer, which has already been a hit with the warm weather on the Peninsula.
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