Fat Lorenzo's blood orange gelato: 100 Favorite Dishes, no. 13

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Gelato is the reason Italians can strut around with their cravings happily sated and still button their skinny black pants: the creamy frozen treat is just as satisfying as ice cream, but has a fraction of the butterfat.

After a few slices of pizza or after a jog around Lake Nokomis, the house-made gelato at Fat Lorenzo's will satisfy the need for something sweet, but won't leave you feeling weighted down.

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How to choose from among the array of flavors in the case? Try a few samples--mango, chocolate/coffee, Banana Pompei--and ask for a recommendation. Blood orange was suggested as a staff favorite and it was, indeed, fantastic: creamier than a sorbet, but with just as robust a citrus-y bite.

One tip: be patient with your gelato and don't dig in right away and wait a minute or two until the stuff just starts to soften (as pictured above). Gelato's texture is best when it's ever-so-slightly melted and has the same soft, whipped delicacy of a French mousse.

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