Grom is another gelato landmark, right near the Duomo. At Grom, they make gelato “come una volta” or “as it used to be made.” Grom began in Turin, Italy, when two friends wanted more gelato made the old-fashioned way, with premium ingredients and processed by hand. The pair decided that instead of just talking about it, they would start their own gelato company, and in 2003, they opened their first shop, and it was an immediate hit.
Grom’s approach to gelato epitomizes the “quality over quantity” spirit of the Slow Food Movement, which was actually started in Italy. Their spin is that every flavor contains all natural, seasonal ingredients, no food colorings or syrups, with all ingredients purchased directly from the producer, not through a broker or warehouse.
The small selection of daily flavors at Grom is listed on a sandwich board, and is scooped out of bins that keep the gelato fresh and creamy. Their signature ‘Crème di Grom’ is essentially an intense egg custard with flecks of chocolate. In the late spring, when fruits are in their prime, a good bet is to go with the ‘fragola,’ or strawberry sorbet. But you really shouldn’t take our word for it. Doing your own research is half the fun. So do yourself a favor, and get a scoop at every gelateria you see.
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