From Our Editors
A surprising amount of chemistry goes into frozen treats. Gelato, for example, traditionally is churned more slowly and contains less cream than ice cream, making it thicker and lower in fat. Sorbet relies heavily on fruit rather than dairy products, leaving it with a drastically different texture.
The Grippo family, owners of Gelateria Dolce Amore, have been mastering those minute distinctions for generations. They craft each flavor of sorbetto and gelato by hand in small batches, whether it's one of their seasonal specials or a regular daily offering. For a celebration centerpiece, customers special order cakes made from these icy treats, upon which the staff can write messages such as "Happy Birthday!" or "Sorry I replaced the fire extinguisher with a cake!" in icing.