15 June 6 - 12, 2024 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents Cool Down Italian Style The passport office is way overrated. Here’s your guide to the best Italian ice cream in Dallas. BY AAREN PRODY W ho wouldn’t like to be spending the summer whizzing down the Amalfi Coast complete with a cherry red Vespa and mysterious love interest? All in favor say “I.” But if the pebbled beaches, generous pours of aperol spritz and vibrant scoops of gelato have graced your social media feed rather than your passport, this roundup is for you. For less than ten dollars, you can get a scoop of the legendary Italian summer at these delectable gelato shops around Dallas. Botolino Gelato Artigianale 2116 Greenville Ave. & 5959 Royal Lane Blending the techniques of gelato masters and the legacy of the owner’s nonna, Boto- lino Gelato Artigianale is the cornerstone of Dallas’ gelato scene. The scratch-made ge- lato is enclosed in traditional stainless steel wells known as “pozzetti,” a tell-all that their scoops are the real deal. They offer about 16 flavors, some that rotate seasonally, and all can be sampled generously before or- dering. Cup or cone. One or two scoops. Sat- isfy your sweet tooth like a true Italian with Don Pistachio, gianduia and stracciatella fla- vors. Or branch out with peanut butter and jelly sandwich, white coffee or Key lime pie. Il Gelato 8687 N. Central Expressway (inside Eataly Dallas) Claiming to have some of the best gelato in Dallas inside NorthPark Center is a touch heinous, but Eataly is the city’s Italian epi- center filled with authentic recipes, restau- rants and imported goods. At Il Gelato, all the gelato is made in-house using milk from Mill-King Creamery based in Central Texas. It is flavored with imported ingredients like pistachios from Sicilia and Venchi Fine Ital- ian Chocolate from Torino. You can order any flavor in a cup or cone, affogato style or coppe style (basically a gelato sundae). Gelato La Boca Delivery Gelato La Boca started delivering in Dallas last year and the Observer’s Argentine music and culture editor, Eva Raggio, might not be able to order all of their gelato, but she’s giv- ing it her best shot. Basic flavors like cookies and cream and milk chocolate are sold with a characteristic ribbon of dulce de leche wo- ven throughout, alongside other uniquely Latin flavors like passionfruit and sam- bayon. A $30 splurge gets you a 35-ounce tub of gelato with up to four flavors. The best part is that orders come with little Lionel Messi stickers. Check Gelato La Boca’s web- site for the delivery area. Palmieri Cafe 920 S. Harwood St. & 307 N. Bishop Ave. Palmieri Cafe is another authentic gelateria from the southern boot heel of Italy known as Salento. A commitment to crafting Italian favorites without compromise is Palmieri’s trademark. All of the gelato here is made from scratch and highlights classic Italian flavors like nocciola (hazelnut), amarena (black cherry), stracciatella (chocolate chip) and pistachio. If you want to bring your sugar rush to the next level, try the affogato, a single shot of espresso poured over your flavor choice(s) of gelato. Amorino Gelato 8413 Preston Center Plaza, University Park This international chain sold its first scoops on the streets of Paris, bringing the finest Italian gelato recipes to the City of Light. Now, Amorino Gelato has brought its care- fully sourced ingredients to Big D. The es- sence of Italy is evident upon walking in, with 36 flavors of gelato to peer at through the glass cases. What separates Amorino from other gelato shops is that the gelato is formed in the shape of a rose; the flower can be formed with a single flavor, or each petal can be a different one. No extra charge and truly Instagram-worthy. Try their staple tra- ditional flavors, award-winning sorbets and limited-edition offerings. Don’t be shocked if one of their gourmet pastries makes its way out the door with you too. Le Rêve Gelato & Pâtisserie 12817 Preston Road La Rêve Gelato & Pâtisserie is an unassuming confectionary shop that brings a duo to be reckoned with: authentic French-style pas- tries and Italian gelato. Twelve flavors line the stainless steel bins. Creme brulee, mas- carpone fig, Italian cream and red velvet are highlights, to name a few. Any will pair per- fectly with their rare, heirloom coffee to cre- ate a rich and creamy affogato. As you order, the glassy pastries to your right can’t help but catch your eye. Go ahead and treat yourself. Kokopelli Sweets 1718 N. Market St. Nestled in Dallas’ Historic West End, Koko- pelli Sweets has the charm of an old-school candy shop. With eclectic wall art, an entire wall of self-serve candy and enough freshly baked goods for a sugar-induced coma, it of- fers virtually anything under the dessert cat- egory. After being greeted by Abraham Lincoln, a T-Rex, Julius Caesar and Lady Liberty, you can take a trip across the pond through a scoop or two of their gelato. All are crafted the Italian way with freshly pas- teurized cream, pure cane sugar, fresh fruit and triple-filtered water. Fig & Favor 2850 N. Harwood St., No. 110 This European-style grab-and-go market in the Harwood District offers wine, light snacks, souvenirs and gelato, of course. Fig & Favor sits in the Harwood District’s cute strip next to Poco Fiasco and Harwood Arms. If you want to Instagram your gelato run, this is the place to do it. With the loyalty program, you earn a stamp with every gelato order and get a free one after eight stamps. Zero Gradi 2000 Ross Ave. Zero Gradi, originally from Melbourne, Aus- tralia, is the work of Johnny Di Francesco. He’s the champion pizzaiolo and founder of 400 Gradi, which is right next door to this downtown location. As is the case at some other spots, the pastries here are also amaz- ing. Get those to go, but while you’re there, pair together scoops of the cookie butter and chocolate, or Ferrero Rocher and vanilla. Car- amel pecan and eggnog would make good dance partners too. They offer toppings like Nutella and white chocolate, but we’re get- ting into illegal territory here. Some interna- tional treaties are certainly being broken at that point. | CITY OF ATE | t Dish Aaren Prody Botolino Gelato Artigianale is the cornerstone of Dallas’ gelato scene. >> p16
