Questa

Bruno, an engineer in love with ice-cream,
and Simone, an ice-cream maker with
years of experience under his belt, opened this
parlor near Piazza Castello, bang in the center of
town, in 2007. They make and sell ice-creams, sor-
bets, granitas, fruit salads, smoothies and Greek
yogurt, plus, in winter, vin brulè and hot chocolate
and zabaglione. All fruit is fresh and seasonal,
no coloring agents are used and some products
are milk-free much to the delight of the lactose-
intolerant. Ice-creams range from traditional
chocolate, gianduia, cream, vanilla and fi ordi-
latte to the original ricotta and caramelized fi gs
and plain chocolate, orange and cinnamon. Then
come new cold takes on classic desserts, such
as tiramisù, bonet and panna cotta. Sorbets are
packed with seasonal fruit, such as persimmon in
autumn and local Pecetto cherries in June. Other
fl avors include stewed apples and cinnamon and
yellow peach and amaretto. Alcohol also appears
in desserts, such as apples with calvados and in
the mojito, daiquiri and piña colada granitas.
Always open in summer. Closed Monday in
winter.
ICE-CREAM PARLORS
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