It has been 14 years since two brothers set out from their native Milan to discover the secrets of great gelato – and found them. Today, their “gelato puro” at Bacio di Latte is produced in each chic store daily according to ancient Italian recipes. Nearly 180 locations include the newest at Irvine Spectrum Center.
Fruit for the gelatos and sorbets at Bacio di Latte is sourced from local producers; organic milk and cream come from family farms in Sonoma County. Pistacchio and Giandujotto flavors use pistachios and hazelnuts, respectively, from Italy. Among other favorites are the namesake Bacio di Latte (vanilla) and 3 Cioccolati (three chocolates).
A pair of brothers on the other side of the world became fascinated with great gelato while traveling in Italy 23 years ago. Using Italian techniques, highest-quality Australian ingredients and a flavor-obsessed approach, they opened Gelatissimo in Sydney, Australia. Now there are some 70 locations, the newest at University Center.
Artisans make Gelatissimo’s gelatos on the premises, too. Flavors such as mango and Salted Macadamia Dulce de Leche consistently win gold awards; Wicked Double Choc Brownie is also a standout. The Irvine store is run by Rey and Sarah Maninang; Sarah’s grandparents founded Thayers, a famed ice cream company in the United Kingdom.
