University-certified Master Gelataio Enzo D’Ambrosio makes Italian gelato every day, using only the best organic dairy and fruit. You won’t see any experimental hoo-ha involving bacon or cayenne pepper here, only traditional flavors such as nicciola (hazelnut), crema all’uovo (egg cream), and caffe scuro (dark coffee). It’s damn good, rich without being too heavy, it’s not at all icy, and unlike even the densest ice cream, there isn’t so much as a molecule of air whipped into it. It is 100 percent flavor.
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