USA Today – View Online
These gelaterias make small batches with premium ingredients:
–Bulgarini, Pasadena, Calif. Highlights include Valrhona chocolate-rum and zabaglione made with marsala from Sicily.
-Gelato Bar, Los Angeles. Besides Italian classics such as Nocciola, Straciatella and Gianduia, flavors include English toffee, cinnamon basil and rosemaryl-emon among the 24 daily varieties. 818-487- 1717; gelatobar-la.com
-Divino Gelato, Waukesha, Wis. Hand-crafted gelato and sorbetto with 24 flavors daily, including candy bar and cookie mix-ins. 262-446-9490; divino gelato.com
-Pitango Gelato, Baltimore. Uses organic ingredients and traditional Italian methods. Flavors include Italian chocolate-hazelnut androasted pistachio, as well as kiwi-yogurt and chocolate infused with hot peppers. 410-702- 5828; pitangogelato.com
-Grom, New York City. Uses all-natural, premium ingredients with 20 flavors offered daily. The most popular is Grom Cream: an egg-cream base mixed with corn biscuits from Italy and chocolate flakes from Ecuador. 646-290-7233; grom.it/eng
-Il Laboratorio del Gelato, New York City. Twenty rotating flavors from a repertoire of more than 175. Unusual combinations include honey lavender, tarragon with pink pepper, and bourbon pecan. 212- 343-9922; laboratoriodelgelato.com