If you haven’t been to Gelatiamo, you should visit—it’s like taking a little trip to Italy! Located on the corner of Third and Union in downtown Seattle, the artisanal gelateria has bins of scrumptious colorful gelato that will bring to mind gelaterias from dreamy vacations in Florence, Venice, or Rome. And it doesn’t stop there. Owner Maria Coassin who moved to Seattle from Italy to open Gelatiamo also specializes in cookies and cakes.
We were so impressed with Maria’s gelato that we started carrying it almost 20 years ago. Due to rising customer demand, we began adding more traditional Italian flavors. Then as Thanksgiving neared, we wondered if Maria would consider trying pumpkin. She was skeptical, but she applied all her Italian expertise in gelato, and the flavor became one of our best-selling seasonals.
Now, by special request, she has mastered another American favorite: Chocolate Chip Cookie Dough. This flavor combines both her skills as a gelato maker and a baker! The silky smooth sweet cream gelato base gets an addition of brown sugar, which gives it that classic cookie dough flavor. The cookie dough itself is studded with mini Guittard semi-sweet chocolate chips. Maria makes it without raw eggs for food safety, yet still manages that indulgent cookie dough texture. A touch of Madagascar vanilla and just the right salt balance round out the flavor. Order a pint to see how this Italian interpretation of the American favorite tastes. You won’t be disappointed!
Our Rosemary Potato seasonal pizza draws inspiration from an Italian classic. In Rome, they’re called _patate al rosmarino. A_nd yes, they also put them on pizza. Romans love to roast potatoes with rosemary, and so do we. Throw them on a pizza with some of our tender marinated chicken—slightly sweet with a touch of heat—a few pickled red onions, fresh parsley, mozzarella and kasseri cheese on an olive oil base sprinkled with red pepper flakes, and you’ve got one of our favorite winter pizzas!
Based on the classic New York White Pizza, which is based on the classic street pizza in Rome, we call our version the Bianca Piccante. It starts with a sprinkle of oregano on a olive oil crust followed by a rich blend of three fine Italian cheeses: mozzarella, parmesan, and ricotta. Mozzarella adds structure, nutty parmesan adds flavor, and soft pockets of creamy ricotta add richness and texture. The pie gets a bit of heat from chili flakes. After baking it, we top the cheese with a dash of coarse sea salt.
We hope you like these new seasonals as much as we enjoyed tasting the test kitchen’s samples. Happy New Year!