From Our Editors
At Paciugo, you quickly find yourself right in the middle of Italy. Dark, rich espresso pours into cups, and a display case reveals velvety gelato flavors, each handmade onsite from fresh ingredients and amid fresh oxygen.
The vision for this sweet alcove comes from founder Cristiana Ginatta, an Italian native who fell in love with her grandfather?s handmade gelato at a young age. Cristiana grew up in Italy, where she also attended culinary school with an emphasis on gelato making. In the late '90s, Cristiana and her family moved to Dallas, Texas, and she opened the first Paciugo Gelato & Caff?. The shop's sorbetto is fat- and dairy-free, and many of the shop's gelatos have up to 70% less fat than traditional ice cream, and all flavors of gelato and sorbetto may be made into shakes or espresso frappes.
The business has now expanded into dozens of locations across North America, each one filled with coffee, shakes, smoothies, frappes, and gelato cones in more than 300 flavors.