My friend Maria Coassin, who opened Gelatiamo in 1996 (my how the time flies!) was celebrating a recent remodel of her small, bright space at the bustling corner of Third and Union in Seattle. As a special guest for the festivities, her mentor in the art and craft of making gelato–Pino Scaringella–came from Italy to join Maria in the celebration.
Her gelato case was a thing of beauty, as artful and jewel-like as any case we saw in Italy on our trip last year. I was trying desparately to not ruin my dinner later that evening at Dahlia Louge, but couldn’t resist sampling a few gelatos as an appetizer. I nibbled a couple longstanding favorites, coconut and frutti di bosco(mixed berry). But I also couldn’t resist trying the two flavors made exclusively for the celebration: gorgonzola and the limey-refreshing caipirinha.
I loved the gorgonzola gelato enough to eat it unadorned. But Maestro Scaringella sauteed some pears as its accompaniment, which would make for a killer dessert to serve at a dinner party. In my case, it had to suffice as an amuse bouche before sprinting up the street for dinner.
Get yourself downtown for a taste of Maria’s amazing gelato creations, if you haven’t yet indulged yourself in that delicious artisan product. Or here’s a hint: next time you order a pizza from Pagliacci, add a pint of Gelatiamo gelato to your order. No more decadent way to cap off your AGOG primo than with a pint of primo ciaccolato!