The Italian native, who just celebrated 10 years in business at Dolci Gelati, was in the midst of finishing his application when he realized he had to tell the selection committee what flavor he wanted to make.

On a whim, he remembered the saffron pistachio he'd recently made to present to a Persian chef as part of a catering job. He settled on that flavor, with the addition of some candied lemon peel.

Read more

Source: https://www.washingtonpost.com/