Summer is gelato time. With the added benefit of being spoiled for choice on a national territory that benefits from the mix between traditional craftsmanship and technological innovation. In addition to the great products of each area. But Italian gelato is also popular abroad, and there are still those who focus on a quality product self-proclaiming as ambassador of Made in Italy even thousands of kilometers away from the Bel Paese.
In New York the answer is Polosud, a gelateria and Sicilian coffee shop that’s due to open soon in Little Italy. The project is of Palermo native confectioner Giacomo d'Alessandro, known in the United States with the curious name given to him by the Wall Street Journal: the cannoli scientist. Polosud is an artisan bakery workshop with a laboratory for the daily production, seasonal ingredients imported from Italy, milk of a selected farm in upstate New York.
Twenty-one tastes in production, with some concessions to US habitual flavors, like "Americano" with banana and peanut butter. And the inevitable cannoli, made with sheep's milk ricotta and a crispy waffle. Definitely a tasty address when visiting the Big Apple.
Polosud – New York (USA) – 160 Mott Street – 869, 9th avenue (Belsley Park) - +1(0)6464766172 - polosudnyc.com
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