the scoop on nyc gelato

by Kathleen Squires and Claire Lui, 06/05/2012

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  • When one thinks of the Italian Renaissance, the creations of Leonardo da Vinci, Raphael and Michelangelo usually come to mind. Lovers of the culinary arts may have another genius of the era to be thankful for, however: Bernardo Buontalenti, a Florentine who purportedly created gelato for the discerning palates of the de' Medici family, which produced several popes. Contemporary New York is experiencing a dessert renaissance itself, with numerous gelateria openings in the past few years. And when the summer swelter settles on the City, there are few things more refreshing than a cone or cup of the chilled treat. Sure, ice cream does the trick, too, but less air in the mix gives gelato its denser texture and richer, more intense flavor. Plus, less butterfat means it's lower in fat and calories. So for those who think that ice cream is better, let's pose this question: does the pope go to Häagen-Dazs? Beat the heat this season at these top NYC gelaterias. —Kathleen Squires

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