As “ice-cream” rolled off the imaginary tongue of my mind, thoughts of warm halcyon days arose, equipped with the generic flavoured frozen water we call gelato. Few understand the full potential that ice-cream can have within gastronomy, with notable names such as Heston Blumenthal being one, but it seems Mantovani 1946 also understand that this can truly be an art.
Despite attempting to live a life guided by fitness, virtue and endless sarcasm (as I say this, Ginsberg’s “Howl” comes to mind, with endless…), one needs to be able to indulge every now and again. Indulgence being a rarity (of sorts), it should hence be done properly and with the best there is – you don’t want to waste your cheat day on garbage. Finding a good desserts place isn’t easy, but there is plenty of hope.