Gelaterium restaurants in Lombardy & The Lakes
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A
Grom
This Torinese chain’s gentle attempt at world domination (there are branches on Broadway and Bleecker) is no reason to dismiss its wares. The pale and fragrant pistachio is made from nuts sourced from the slopes of Etna, a rich gianduja mixes roasted Piedmontese hazelnuts with Venezuelan chocolate, and all sorbets and granita come from organic, seasonal fruit. Don’t be afraid to ask for a taste, and do upgrade to Battifollo biscotti in lieu of spoons.
reviewed
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B
Chocolat
As this slick-interiored gelateria’s name suggests, it plays flavour favourites. Variations on the chocolate theme include milk, dark, white, chilli, gianduja (chocolate- hazelnut) and cinnamon. People have been known to eat a crusty smoked salmon panini or a slice of fragrant home-baked almond cake here, but the crowds that queue out on the road come for the cups and cones.
reviewed
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C
Riva Reno
The gelati at this bright Bolognian gelateria has a uniquely soft, smooth texture, and flavours are similarly innovative: praline and amaretti, toasted pine nuts, and saffron crème with burnt caramel sesame seeds. Can’t choose? The persimmon sorbet is soothingly simple.
reviewed
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D
Gelateria Marghera
Concerted queuing is often required at this famous gelateria. Its range of ice-cream cakes and liquorini - layered gelati or sorbet with fruit or nut toppings and, you guessed it, liquor - are worth the wait.
reviewed
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E
Gelateria Chocolate
Gelateria Chocolate does gelati- filled brioche.
reviewed