La Conchiglia @ Gelateria Capo Horn in Lecco
I would be lying if I didn't say that it's a relief to be on the last leg of gelato 5 times a week for July. A lot of work in making and/or tasting what's out there, and the extra couple inches on my mid-section is solid proof! I'm actually not a big fan of sweets (cheese and wine much better), but when I come across forums discussing really good gelato in Italy, the best places to find them, the perfect flavor combo, and if whipped cream/panna montata comes for free or as an extra charge, I am propelled to do my own tasting tour in regards to this country's delectable treat. What I've come away with thus far is that what's awesomely fabulous to one person might be simply okay to another, and that as long as you snub the artificially-colored fake stuff and go straight to gelato artigianale or produzione propria, there is no way you could possibly go wrong. Today makes 5 more months until Christmas!
Via Flickr:
Five flavors of your choice. Conchiglia means seashell which is a pretty way to call this edible wafer bowl from Gelateria Capo Horn in Lecco. Their dark chocolate with chile pepper (just a hint) is incredibly good if you like something a little more exotic. The coconut had flaked bits throughout making it creamy/chewy in each bite. Strawberry and pistachio flavors were also excellent but I couldn't quite figure out the crema amalfitana. It was like a regular cream and eggs type of gelato. Maybe lemon zest was in there but I couldn't taste it (or maybe that chocolate&chile pepper had taken over my tongue).
CAPO HORN Gelateria Artigianale
Piazza Cermenati, 9
Lecco
Labels: gelato
scribbled from the chestnut forest by Rowena... at 2:56 PM
9 Comments:
I think the best gelato I was trying was on island of Sicily. They served my gelato in a bun! I was shocked but that is the best ice cream I have tried! Really!
So if you are going to passing by you can try one and see it for yourself.
UC - aha! You haven't seen my post on Breakfast in Castelbuono!! Granted, it was on Sicily itself and not one of the surrounding islands. The only other time I've had gelato in a brioche was in Friuli-Venezia, at a shop called Paradiso dei Golosi. Both places so rockin' good!
nom nom!
I love when chocolate is combined with unexpected favours! Paprika, sea salt, chile pepper, chili flakes all are so delicious and bring out the complexities of the chocolate.
Yay Xmas!
The Wanderfull Traveler
Kat - you know...after I'm done with all this I won't be looking at gelato in the same way again (the usual 2 scoops ritual). They should also offer sweetened azuki beans to add to the mix.
WT - and don't forget garlic! I did a choco-garlic mix once...definitely an interesting combo.
OMG! You weren't kidding about the whole seashell comparison! That's a shell I can most certainly enjoy!
Midge - a light bulb moment! It just occurred to me that maybe someone might want to know how to pronounce the italian word for seashell, so...conchiglia = kohn-KEE-l'yah. In my opinion we still need ube flavor!
Have you found any decent gelatos without gluten or lactose? Just wondering...I know it's not easy.
Saretta - the next post will contain mention of a milk-free and a soy milk gelato, but the only other gelateria that I know of who does gluten and lactose free gelati is the brand guys named GROM. Yes it is so hard to find flavors adapted to special needs, and I'm disappointed for not having come across more.
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