Questa

ICE-CREAM PARLORS
Branches of Florio, a historical gelateria with over 200 centuries of history behind it,
are popping up all over the city. But for lovers of the philology of taste a stroll down
Via Po, where the old café is and where you breathe a Cavourian atmosphere, has a par-
ticular significance. To make ice-cream it takes bravura, but also quality primary ingredients
— milk from a small farm in the province of Turin, eggs, fresh seasonal fruit and cacao.
Nothing else! No flavorings or preservatives or coloring agents. The gianduia, always Flo-
rio’s star turn, crema and fruit flavors have all the softness, compactness and creaminess
that are among the hallmarks of the house. Another is a love of the classic: meaning clear-
cut, recognizable flavors and no over-the-top combinations. Sitting at Florio’s tables you
can also sample other house specialties such as zabaglione with ice-cream, gianduiotto
(an ice-cream of gianduia chocolate, crema and cream), fruit filled with ice-cream, taglio,
affogato and traditional tubs and fruit cups. Always open.
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