Word: gelati
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...rely on the freezer. Because it will break your heart. In season after season, the freezer door has been a gateway to icy-cold disappointment. Or, often, insufficiently icy-cold disappointment: gelati that fail to set, premature melting and empty refrigerators that are mistaken for freezers. Nobody wants to eat a vanilla-bean-flecked puddle...
...little bite of heaven to Hong Kong, his home for 13 years. The Canadian-born trader studied the art of making authentic gelato under an Italian master before opening his first gelateria, XTC On Ice, a year ago in Hong Kong's trendy SoHo district. Since then, Ackler's gelati have gained a reputation as the best Italian ices in Asia. His mandarin-hued outlet on Cochrane Street, tel: (852) 2541 0500, is thronged even on chilly afternoons with bankers on break, schoolkids off for the day and gym rats looking for a postworkout pick...
...promise of “Live Soccer Televised Weekly” and the loud Italian pop playing outside. In the back, where the TV is located, men smoke cigarettes and laugh uproariously at frequent intervals. There is more of a family feeling in front, where clients enjoy gelati and pastries under the old Christmas decorations. The Sport has been going strong since Angelo Cataneo opened it 18 years ago. He can still be spotted in the store, hanging out with “the oldies,” as barman Zaza Nakaitze calls them. Behind the counter and taking orders...
...slice of home. Chocolate-chocolate chip is still tops: so rich, they named it twice. Gelateria (Mt. Auburn St.): This new-wave addition to the list of summer palate-coolers may not be stealing the ice cream clientele, but it's an interesting alternative. Real Italian Gelati (richer and fruitier than ices, less rich and creamy than ice cream), and the prices are even steeper than the chic ice cream parlors
...skin of the teeth from the ravages of tide, effluent, mass sightseeing and economic slump. One's awe at Piazza San Marco is mingled with pity and even impatience, and the child in the tourist impertinently wonders how soon the whole peeling confection, gold, Istrian stone, gelati and all, will be swallowed at last in the lagoon...