If there is something I have learned from my time in gastronomy school is that good, natural…read moreingredients are the very cornerstone of good food. You can't expect great results if the base of your recipe is sub-standard. I find this to be particularly evident in the case of gelato. How many times did I enter a new gelateria to have my heart broken by the sight of that horrid blue "puffo" gelato, or the equally horrible and unnatural shade of green food coloring (among other things) many shop owners add to pistachio to make it look more appealing to some.
Before we met, my husband believed all gelato was a mixture of a premade powders and milk. He is italian and once had a job making gelato in a very popular shop. This is a cheap, very shelf- stable product that any teen in a summer job (as he was at the time) can easily do.
But true artisan gelato is an entire different breed. It doesn't rely (or at least it shouldn't) on any chemical flavors or texturizers. It requires art and patience to create a treat out of seasonal ingredients, and that's the promise you get from a committed company like Grom: all ingredients are natural, either locally grown in their own farms or fairly sourced. Never an additive, only fresh stuff that makes something truly decadent, natural and a thousand times better for your health too.
My favorite flavors are Crema di Grom and fresh fruit sorbets that are so creamy it's hard to believe they don't contain any milk.
Extra kudos for their socially and ecologically responsible practices and good service. Tip: if waiting in line for half an hour for your gelato doesn't seem that appealing, try the second location on Via Roma. It's usually less busy.
