Los Angeles Magazine – View Online
Best Gelato, August 2010
For whatever reason—our Mediterranean climate, our willingness to experiment—the most impressive gelati flavors this side of Rome are being made locally. At Ugo Café in Culver City, the Romeo and Juliet consists of mascarpone and sour cherry; Studio City’s Gelato Bar offers a bright blood orange with chocolate nibs. But the zenith of the Italian frozen treat, which has less butterfat than ice cream, is at Bulgarini, tucked below the San Gabriel Mountains off a pretty courtyard. Here sea salt gives a kick to Florentine chocolate, and whiskey spikes the creme de torró.