By Karen Brooks
While other food businesses are scrambling for media coverage, Sandro Paolini is too busy actually crafting his goods to field a phone interview about his new gelateria: "I can't talk. I must go. The gelato is making!!" Click. Never has getting hung up on felt more inspired.
Here's the deal. The day before, I had rampaged through a small collection of compelling flavors at Pinolo Gelato, Paolini's new shop at 3703 SE Division St, next to Xico. His pistachio tasted like a journey to the center of the earth, nutty and salty to the core.
