Morano Gelato

57 S Main StSte 101 – Hanover, NH 03755 • (603) 643-4233 • moranogelato.com
When our friends implored that we simply must go to this “amazing” gelato place in Hanover, you can imagine that this was met with a healthy dose of ferocious skepticism. I didn’t tell them this at the time, obviously, but they read the blog, so I guess the jig is up.

Well, I’ll be damned, because it just might be the best gelato I’ve ever had. The Almond Rum Crunch being an Ultimate and a firm glove across the face of lesser gelato peddlers. You heard me Grom! I don’t think I have ever tasted the presence of the rum in any other ice cream that bears its name like did at Morano. Just wow.

In fact, this place was so good, I made my friend take me back for seconds! Not on the same day mind you. I do have someself-control.

My only gripe on day two is that about 80% of the flavors changed, which has its plusses, but the loss of Almond Rum Crunch was a rough one for me, I’m not gonna lie. Still going through the loss, so I kinda don’t wanna talk about it right now. Need my space.

Fortunately, Morano crushes it on a bevy of other flavors like the Dark Chocolate which is so rich it probably doesn’t get hit with the AMT.

Equally strong, but wildly different is the Wild berries flavor, bursting with fruity brightness that leaps off of your spoon into your mouth. Same can almost be said for the Black Raspberry, but it’s a touch less unique, so I wouldn’t quite put it at the same level.

Of the nutty persuasion I gotta give it to Pistachio. Always a gelato crowd pleaser and Morano handily delivers. The hazelnut is also strong, but just not quite as flavor-forward as its greener compadre.

On par with the nutters I would place the Espresso, which manages to toe the line masterfully between creamy dessert and powerful coffee kick, paying faithful homage to the drink from which it hails.

A notch down from there would be the Stratacca or Chocolate chip. It’s still VERY good mind you, but when you are choosing amongst diamonds, gold starts to lose a bit of its luster. You feel me?

In fact, the only two flavors that were just okay for me were White Chocolate and the

Strawberry, Nutella Crunch. I know, right? Would’ve expected those to be winners too, but it’s kinda hard to complain when so many other flavors are lit.

Not too shabby for a woman who just decided to visit Italy for a few months to learn how to make gelato and winds up schooling everyone!

Oh, and if you don’t live anywhere near Hanover, fret not. She has two other locations. One in Chestnut Hill, MA and the other in Westfield, NJ. Sadly, there are none near Westport, CT, but I’m working on that. 😉

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Chocolat by Adam Turoni

323 W Broughton St. Savannah, GA 31401 • (912) 335-2914 •  chocolatat.com

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If only one could actually eat with their eyes, then perhaps Turoni would be worthy of its price tag, not to mention its colossally inflated rating on Yelp. But unfortunately the best part of the experience ends the moment you exit the shop. And it is an experience, I’ll given ’em that.

Tall, gorgeous glass cases filled with these delectable looking jewels (pictured) flank you as you enter. Each grouping of chocolates accompanied by a card that describes the complexity within. Then, armed with a steel tray and tongs, you are sent out to collect your own box of goodies throughout the shop. It really is terrific concept.

But here’s the rub… Only about two of the ten we purchased were worth the calories, as the overwhelming majority fell way short of their promise. The flavors just lacked the impact one hopes for when you bite into a morsel of chocolate. The habanero wasn’t spicy enough. The caramels weren’t gooey enough. And the chocolates weren’t rich enough. I don’t know about you, but subtlety has no place in the land of desserts as far as I’m concerned. Go big or go home. Now I’m not saying that all desserts have to be heavy or rich, but I AM saying that if I’m going to put my health at risk to try your dessert, the least you could do is send my endorphins on the ride of their life!

So personally I would say skip Adam Turoni and walk a few more blocks over to Leopold’s Ice Cream, a dessert that will easily be worth every last calorie. Plus, the exercise will help compensate for the added poundage.

If you do stay, go for the one with musical notes on it. It’s half white chocolate, half dark, with hazelnuts in the middle. And proceeds from its sale go to the local philharmonic. A distant second was the one made with Brazilian coffee. Beyond those, it’s amateur hour. So load up on those two, or be warned.

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Piccolo

5 Dudley Ave. Venice, CA 90291(310) 314-3222 • piccolovenice.com

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Move over Capo, Valentino’s and Georgio’s. There’s, well, technically not a “new” game, but “new to me” game in town.

Decor is clean and simple. Basically dark wood and white.  The service, and particularly our waiter, was very authentic and very passionate about the restaurant’s offerings. So passionate that I think it took nearly 30 minutes for him to explain the burrata caprese alone. That said, the burrata caprese is phenomenal. So inventive. Easily the best I’ve ever had.

Another incredible dish is the tagliatelle with venison ragu. Seasoned with cinnamon and clove. Such incredible flavors layered in every bite. It was truly masterful and like nothing I’ve ever had, before or since.

Some other solid dishes were the carbonara with quail egg and the seared scallops with truffles. But while very good, they just weren’t at the same level as the first two.

And then came dessert. A make or break for 5 stars. And with me not typically being a fan of Italian desserts, save the cannoli, an improbable task to say the least. But Piccolo delivered. Two different desserts rocked my world. The dark chocolate gold leaf cake was insane. So intensely rich, but not overdone. Handled with complete elegance on the palate. And the crowd favorite, the chocolate cream filled pastry balls. Sort of a variation on a profiterole. Like a bomb of chocolaty, creamy goodness exploding in your mouth.

I think I’m in amore.

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Wholey Sh*t!!!

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Now, hopefully you’re sitting down for this one, because I’m not sure if you’re aware that one of the finest chocolate morsels you will ever stick in your puss just happens to be made by the one and only Whole Foods.

Yes, you heard me correct. Whole Foods makes caramels covered in a wonderfully bitter dark chocolate, which they then top with a very pure sea salt. And as these three painfully simple ingredients collide inside your mouth it’s as if Mozart were resurrected, turned into a chocolatier, and told to play a symphony for your taste buds.

This is no exaggeration. They are THAT good. Up there with Rich Art and Anna Shea- granted nowhere near as visually stunning.

That’s it. There’s really nothing else for me to say other than…World. Rocked.

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