GELATERIA DE MAMIO
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His name is Richard Ferrari, and his fruit-rich ice creams and sorbets are absolutely gourmet. Whatever the flavor - 32 à la carte depending on the season - whether in cup, coupette, cornet or by the liter to take away, the flavors are all there. At the height of summer, when the cicadas are singing and the mercury is reaching 30°C, the lemon basil yoghurt sorbet is a welcome treat, not very sweet and almost as thirst-quenching as a cocktail. At Christmastime, ice cream is a popular choice for topping homemade logs. Here, ice cream is elevated to artistic heights.
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