Questa

ICE-CREAM PARLORS
At the end of June, in an article about Turin, even the New York Times pointed to
Alberto Marchetti’s ice cream parlor as the place to taste “superior scoops of pista-
chio and torrone”. Well done, Americans, you’re spot on. Of course, there’s more than just
pistachio and torrone to taste: here they are inventing delicious new fl avors all the time. Like
the idea of ice cream all round the clock developed in collaboration with Igor Macchia, the
brilliant chef at a Michelin-star restaurant nearby: for breakfast toasted barley malt ice-cream
with rice and chocolate wafers, as a snack bread and orange marmalade and fi ordilatte milk
cream ice-cream, after dinner smoked milk ice-cream (in lieu of a cigar, which has gone out
of fashion). The parlor also serves all the classic fl avors, exquisite Sicilian granitas, affogati
(go for the zabaglione) and fresh fruit salad with ice-cream. For the Turinese who go to the
seaside — and not only for them — Alberto Marchetti opened a parlor in Alassio a few
months ago. Always open.
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