On Saturday we drove to Genova. We went to the old port and visited Eataly before heading off to Piedmont to stay with friends. Even if the weather wasn't great, it is always a nice and interesting area to walk around.
As usual we got lost in the orderly and colorful rows and rows of pasta, cured meats, chocolate, beer, wine, jams, dairy products.
We decided to stop for a quick lunch so little guy could nap on our drive to Piedmont. I had a lovely carne al coltello (hand chopped raw meat of Piemontese breed) because I am avoiding carbs for a few weeks as you know. Husband had pasta di Gragnano with a fish ragout which he said was delicious. Little guy had a bit of both.
They also brought a basket of warm bread freshly baked in the wood oven. Ok, I admit I had some. Delicious.
Except we had some dessert first. I shared with the little guy because I am avoiding sugar and dairy for the next week too.
On Friday I had read about a new gelateria they recently opened in the Eataly of Genova. What a perfect coincidence! It is called Lait, Gelateria Artigianale. The ingredients are top quality, the cream base is made in the mountains of Piedmont and brought to the stores (2 for now I believe) and then mixed with the flavors upon ordering.
Churning the ice cream when serving means the ice cream does not sit in tubs for long periods of time, thus not requiring the addition of preservatives or additives (food coloring, aroma). The end product is fresher, creamier, lighter. And it ensures a higher level of hygene. Apparently a special ice cream maker was designed by an internationally renowned chef just for this purpose. Our curiosity was piqued.
There are less than 10 flavors, two of which are fruit sorbets made with Lurisia water (the same water Grom uses). F got nocciola di Piemonte (hazelnut) and Pistacchio di Bronte (pistachio) in a cup. Little Guy and I got gianduja (a chocolate hazelnut mix) on a cone.
Our opinion. It was good, the ingredients certainly shone through. The pistachio, my meter for ice cream, was delicious. It was light yet creamy. Light as air because it has a lot of air in it.
It was basically gourmet soft serve, soft ice cream made with top quality ingredients. Soft serve reminds us of our childhood, so why not indulge in it with adult expectations and standards? It is a great idea, one nobody has had before, but not revolutionary. It is a classic revamped to appeal to foodies sprouting all over the world, a group of people who want and expect more from their food. It is a great marketing idea, I'll give you that.
Will it be the new Grom? Maybe not, but it is sure to draw a crowd.