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“So... Italian gelato. Take the deliciousness of a regular ice-cream cone, times it by a million, then sprinkle it with crushed-up unicorn horns.”
― Jenna Evans Welch, Love & Gelato

“Hey what's the matter? Are you crying?"
I shook my head, slowly opening my eyes and smiling at him again. "No, it's nothing."
But it wasn't nothing. I didn't want to ruin the moment by explaining to him, but suddenly it was like I had a zoomed-out view of this moment and I never, ever (ever) wanted it to end. I had Nutella on my face and my first real love sprawled out next to me and any minute the stars were going to sink back into the sky in preparation for a new day, and for the first time in a long time, I couldn't wait for what the day would bring.
And that was something.”
― Jenna Evans Welch, Love & Gelato

“The end of the world made gelato taste a lot better”
― Rick Riordan, The Blood of Olympus

“You're baking?"
"Yes."
"It's almost midnight."
"I specialize in late-night kitchen disasters.”
― Jenna Evans Welch, Love & Gelato

“You know, people come to Italy for all sorts of reasons, but when they stay, it's for the same two things."
"What?"
"Love and gelato.”
― Jenna Evans Welch, Love & Gelato

“I scowled. "Shut up."
"We should play Go Fish later."
"No."
"Mah-jong? Bridge?"
"What are you, an old lady?”
― Jenna Evans Welch, Love & Gelato

“I spent the next couple of hours either walking around with a gelato in my hand or on my knees in church asking to be forgiven for the sin of gluttony.”
― Mark Leslie, Beyond The Pasta: Recipes, Language and Life with an Italian Family

“The dessert was tartufo, a dark chocolate gelato dusted with cocoa.
Eighty-five percent of the world's chocolate is made from the common or garden-variety Forastero cocoa bean. About 10 percent is made from the finer, more subtle Trinitario bean. And less than 5 percent is made from the rare, aromatic Criollo bean, which is found only in the remotest regions of Colombia and Venezuela. These beans are so sought after that, pound for pound, they can command prices many times higher than the other local crop, cocaine. Having been fermented, shipped, lightly roasted and finally milled to a thickness of about fifteen microns, the beans are finally cooked into tablets, even a tiny crumb of which, placed on the tongue, explodes with flavor as it melts.
A tartufo is a chocolate gelato shaped to look like a truffle, but it is an appropriate name for other reasons, too. Made from egg yolk, sugar, a little milk, and plenty of the finest Criollo chocolate, with a buried kick of chile, Bruno's tartufo was as richly sensual and overpowering as the fungus from which it took its name---and even more aphrodisiac.”
― Anthony Capella, The Food of Love

“True to its name (gelato spelled backwards), Oletag is swimming against the tide of cost-cutting convenience that dominates Italy's ice cream industry. Sixty flavors at a given time, rotating daily- most rigorously tied to the season, many inspired by a pantry of savory ingredients: mustard, Gorgonzola with white chocolate and hazelnuts, pecorino with bitter orange. He seeks out local flavors, but never at the expense of a better product: pistachios from Turkey, hazelnuts from Piedmont, and (gasp!) French-born Valrhona chocolate. Extractions, infusions, experiments- whatever it takes to get more out of the handful of ingredients he puts into each creation. In the end, what matters is what ends up in the scoop, and the stuff at Oletag will make your toes curl- creams and chocolates so pure and intense they must be genetically manipulated, fruit-based creations so expressive of the season that they actually taste different from one day to the next. And a licorice gelato that will change you- if not for life, at least for a few weeks.
Radicioni and Torcè are far from alone in their quest to lift the gelato genre. Fior di Luna has been doing it right- serious ingredients ethically sourced and minimally processed- since 1993. At Gelateria dei Gracchi, just across the Regina Margherita bridge, Alberto Monassei obsesses over every last detail, from the size of the whole hazelnuts in his decadent gianduia to the provenance of the pears that he combines with ribbons of caramel. And Maria Agnese Spagnuolo, one of Torcè's many disciples, continues to push the limits of gelato at her ever-expanding Fatamorgana empire, where a lineup of more than fifty choices- from basil-honey-walnut to dark chocolate-wasabi- attracts a steady crush of locals and savvy tourists.”
― Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“Thursday night is pasta night," I say. "I left you guys a lasagna Bolognese, garlic knots, and roasted broccolini. Ian is going to make the Caesar salad table side." Thursday is the day I come in only to train Ian, so on Wednesdays I always leave something for an easy pasta night. Either a baked dish, or a sauce and parboiled pasta for easy finishing, some prepped salad stuff, and a simple dessert.
"Awesome. Does the lasagna have the chunks of sausage in it?"
I narrow my eyes at him. "Robert Adam Farber, would I leave you a lasagna without chunks of sausage in it?" I say with fake insult in my voice.
"No, El, you totally have my back on all things meat. What's for dessert?"
"Lemon olive oil cake with homemade vanilla bean gelato.”
― Stacey Ballis, How to Change a Life

“Costanza non capiva sino in fondo, ma non poneva domande, tanto le piacevano quelle passeggiate in carrozza, seduta orgogliosa accanto al fratello maggiore, su e giù per il lungomare. Da un lato c'erano i grandi palazzi nobiliari con le loro terrazze lussureggianti. Sul marciapiede gremito di gente benvestita per la passeggiata si aprivano i caffè della Marina, davanti ai quali si fermavano le carrozze per il gelato. La strada costeggiava il mare limpido, tranquillo, su cui si rifletteva a occidente, magnifico, il lare protettore: Monte Pellegrino. I camerieri li servivano in carrozza. Si facevano strada in mezzo ai clienti seduti ai tavolini e alla gente che passeggiava davanti a loro tenendo in bilico sul braccio teso in alto, sulle teste dei passanti, grandi vassoi rotondi con sopra bicchieri d'acqua e coppette di metallo argentato piene di gelato rasato al bordo. Su ognuna era infilzato un biscotto tubolare, croccante. Costanza era golosa: assaporava con voluttà persino l'acqua dolce e rinfrescante, che sorbiva a piccoli sorsi dopo il gelato.”
― Simonetta Agnello Hornby, La zia marchesa

“Eating a big bowl of ice cream for breakfast is every kids dream!”
― Steven Magee

“Whoa."
"Whoa what?" My cheeks flushed.
"You look so..."
"So what?"
"Bellissima. I like your dress.”
― Jenna Evans Welch, Love & Gelato

“Whoa."
"Whoa what?" My cheeks flushed.
"You look so..."
"So what?"
"Bellissima.I like your dress.”
― Jenna Evans Welch, Love & Gelato

“Whoa."
"Whoa what?" My cheeks flushed.
"You look so..."
"So what?"
"Bellissima. I like your dress.”
― Jenna Evans Welch, Love & Gelato

“Whoa."
"Whoa what?" My cheeks flushed.
"You look so..."
"So what?"
"Bellissima. I like your dress.”
― Jenna Evans Welch, Love & Gelato

“They have flavors like Hong Kong milk tea and ube and Vietnamese coffee. Spiced persimmon. Mango lassi. Jasmine tea."
There's something sexy about Mark listing off gelato flavors for me.”
― Jackie Lau, Love, Lies, and Cherry Pie