BEST GELATO - 2005
www.gelateriaparmalat.net Once upon a time there was a traffic accident involving a Carvel truck, a Häagen-Dazs truck, and a Vinnie's Italian Ice truck. Moments later an unassuming man, who was fortuitously carrying an empty waffle cone in hand, passed by the messy scene and instinctively scooped up some of the melting debris. It became immediately apparent to him that he had stumbled upon a new taste sensation that was softer and fruitier than regular ice cream. After much experimentation, the ecstatic passerby gained a lot of weight, but more pertinently he came up with a recipe that duplicated the product, and called it "gelato" (which a prankster friend convinced him was Italian for "lucky occurrence"). The concoction became an immediate success, and the now obese billionaire -- um, well, perhaps we're getting off message. What we're trying to say is that we love rich, delicate gelato, especially when we get it at the bright, clean Gelateria Parmalat. You can find the choice of local, tropical fruit (guava, papaya) and traditional Italian flavors (cioccolato, crema, stracciatella, giandula) at other gelaterias, but the fruits here taste fruitier, the nuts nuttier, the creams creamier, all imbued with fresh and natural colors and tastes (the base ingredients of sugar, eggs, and milk come from Parmalat's own dairy). Try a flavor combo of white chocolate/hazelnut. Divine.