Frosty's Italian Ices & More satisfies sweet cravings with a bounty of handmade italian ice, ice cream, and fudge. Frosty's cheerful exterior includes large windows, which allow guests to peek at the shop's sugary treats. Once inside, diners can nibble on hunks of creamy milk-chocolate fudge with almonds or fill bowls with glistening blueberry, pineapple, or strawberry italian ice.
Although Cathryn “Chef C” Matthes began life as an overweight child, she favored healthy cooking early in her culinary career. She turned toward nutritious foods and recipes, and eventually earned recognition from Southern Living magazine, SpaFinder magazine, and the New York Daily News for her healthful and delicious foods. Today, Chef C helms DelisheeeYo, adhering to her health-conscious mission while preparing light lunch fare and frozen yogurt.
DelisheeeYo’s frozen yogurt menu includes one flavor: tart original. Packed with probiotics, this low-fat and lower-sugar yogurt swirls into 3-, 5-, and 7-ounce cups or 10-gallon cowboy hats when no one’s looking. A toppings bar, packed with everything from fresh fruit to housemade chocolate-chipotle-cinnamon syrup, dresses up yogurt to each customer’s liking. The chef and staff hand-select organic apples, strawberries, and blueberries from local and organic sources when available, and avoid high-fructose corn syrup by importing all of their chocolates and caramels.
Though the yogurt is DelisheeeYo’s specialty, Chef C doesn’t stop there. Organic greens, peppers, garbanzo beans, and cheeses fill a vegan salad bar. Whole-wheat flour tortillas wrap themselves around nut butter, banana, and honey, or transform into a Trojan Horse to surround hummus and Greek olives. The chef helps customers wash down meals by concocting refreshing specialty drinks from ingredients such as organic Italian lemon juice and agave nectar.
Ramona Fantini tasted her first spoonful of gelato while vacationing in Florence, Italy, in 2002. She was immediately taken with the cold, smooth dessert, and knew that people back home in America would love it too. So when she returned from her vacation, she left her corporate position and opened Pino Gelato. At her shop, artisans use a precise technique and special equipment to concoct small batches of the Italian dessert, blending fresh fruit, actual espresso, and other wholesome ingredients with milk. The result is a treat that is denser and lower in fat than ice cream, and unlike ice cream, doesn't cause everyone to scream.
In the years since Fantini starting making gelato, her business has expanded to multiple locations throughout the Southeast. At each shop, her baristas scoop gelato and dairy-free sorbetto into cups and cones and brew specialty café drinks to pair with pastries. At lunchtime, patrons can bite into an unconventional snack lauded by the Food Network: handheld cones of pizza crust filled with mozzarella, tomato sauce, and other savory ingredients.