Rachael Ray’s magazine, Every Day with Rachael Ray, featured The Gelato Fiasco in the October 2010 issue. Chef Peter Pastan of Obelisk and Two Amys in Washington, D.C, listed The Gelato Fiasco as a hands-down favorite spot in “The Italy Lover’s Guide to America.”

He said, “This stuff is better than 98 percent of the gelato you find in Italy. They do the traditional flavors — nocciola, stracciatella — as well as interesting ones, like stout beer or olive oil, which is really good. The gelato is always at a perfect temperature, and there are no additives.”

The magazine also featured a recipe for Olive Oil Gelato from The Gelato Fiasco’s kitchen. (Note: This is a special recipe made for home kitchens. The gelato base that we make in-store does not include eggs.) Thanks to the team at Rachael’s magazine for featuring us!