Flavors made from scratch every morning. Natural, organic ingredients, some sourced from Italy. A dude with a wicked knack for the delicious. Say hello to D’Ambrosio Gelato, which opened over the weekend on Ballard Avenue.

At the helm is master gelataio Enzo D’Ambrosio, who trained at a gelateria in central Italy and arrived here November 8 bent on bringing Seattleites the type of stuff you’d only find touring the Boot. Read: there’s none of that runny ice cream sludge. D’Ambrosio avoids the pitfalls of americanized gelato by sticking to old-school recipes—his varieties are additive-free and produced via slow churning, which results in optimal airiness and just the right density.

Bonus points also go to D’Ambrosio for introducing what is essentially a happy hour. Come in during the last hour of business and what’s left of the to-go pints sell at a way discounted price. D’Ambrosio is such a stickler for freshness he wants old ones out before a new day begins.