From Our Editors
Paciugo Gelato & Caffe’s gelato case boasts row after row of creamy confections, their silken swirls laced with sprinklings of pistachios and shavings of hazelnuts. The recipes are the result of Paciugo founder Cristiana Ginatta’s travels across Italy, which allowed her to sample hundreds of regional ingredients and dream up new flavor combinations. Now, stateside, her gelaterias churn hundreds of flavors fresh daily. The desserts’ sumptuous appearance belies their relatively wholesome nature, though—Paciugo’s experts craft their gelato with all-natural ingredients and 70 percent less fat than can be found in ice cream. The gelateria also boasts soy-based gelato and sorbets for a dessert as frozen and wholesome as an ice sculpture of Mister Rogers.