Buono e Sano – Gelato italianoA source of pride for Marco Nicolino is his range of ice creams made without milk, enjoyably creamy but lactose-free. There are about 20 flavors, including “new entries” Gentil Mondina, a homage to Piedmont made with PGI hazelnuts, self-produced rice water and wild cherry honey from Caluso, and Fiori e miele, made from cold infusions of herbs and flowers from the Gran Paradiso National Park and the rhododendron honey from Mario Bianco’s bee farm in Caluso, a Master of Taste. One very original flavor is milk with Pancalieri mint and matcha tea. A firm favorite is Terre di Sicilia, a blend of pistachio, almond milk and orange essential oil. The bakery in Favria supplies the shop with a line of breakfast croissants leavened for 12 hours: they come with 15 different fillings, one of which vegan. Worth a final mention are the semifreddi (of which there are a dozen or so different types) and freshly prepared coupes, which are also served at the tables: flavors range from Regina delle Langhe to Oro verde di Sicilia.
