by Silvia Donati   Any season is good for eating gelato, but of course summer is the time when we eat even more of it...so, if you're going to be around Italy this summer and want to try gelato in each place you visit (which, of course, you should!), here's a handy guide to ordering gelato in an Italian gelateria.   Look for two signs...

by Chad Lawhorn Gelato. Sorbet. Cannoli. Am I showing off my bilingual skills here? Of course. Am I pointing to stains on my tie? Well, yes, but neither of those are really the point. I'm mainly working up to tell you that a new dessert shop — with a specialty in Italian dishes — is coming to downtown Lawrence.   Lawrence businessman Dan Bl...

by Jonathan Bazzi   Starting from the ancient custom of storing food in the snow, over the centuries a taste developed for sweet drinks and cooled mixtures consumed at the beginning or end of a meal. A key step came with Eastern insights into artificial freezing methods.   With its resounding passion and interest in research from dist...

by Natascia Ronchetti & Ilaria Vesentini   The made in Italy artisan gelato industry holds a record that no one else has yet managed to touch. An historic tradition, artisanal knowhow, training and a highly specialized industry of non-finished components, machinery and equipment make it a world renowned force that earns a wealth of more...

by Carla Torres   If there's one thing that's always in order after a day at the beach, gelato is it. And now, with Gelato-Go's third location, you don't have to travel all the way down to Fifth Street and Ocean Drive and fight flocks of tourist for a scoop of nocciola. Alessandro Alvino and his two partners, Antonio Armino and Domenico D'A...