In Search Of: The Perfect Gelato
The Wall Street Journal - Travel - Saturday, July 9, 2011
Shortly after I pull into Cerda, a small Sicilian town made semifamous by its yearly artichoke festival, Antonio Cappadonia hands me a brioche mounded with two flavors of gelato—enough to give it the size and heft of a softball.
It’s the last night of my Italian frozen-treats bender, and I have forgotten how many cups and cones I’ve consumed in the past 24 hours. I eye the sandwich and ponder bolting.
Instead, I devour it.
Seven perfect gelaterias, untold amounts of gelato ... read the rest here in The Wall Street Journal.
