The perfect gelato cannot be rushed. It begins with the freshest, highest-grade ingredients, is slow-churned under the watchful eyes of chefs, and matures to allow the flavors to develop to their full potential. And this is exactly what is done to the gelato at Amorino, a Parisian-born gelateria created by childhood friends Cristiano Sereni and Paolo Benassi. With gelato in their heritage, Sereni and Benassi were passionate about ensuring their gelato was the highest quality possible, just like frozen treats they would feast on as children. And so, every batch of their gelato is slow-churned with natural ingredients, organic eggs, and never any added coloring or artificial flavors. At Amorino, customers feast on their frozen treats in flavors from lemon to chocolate.