Seattle Met Taste Test: Gelato
Bottega Italiana: Chocolate
The Verdict The texture was uneven: at times it was light and perfectly smooth, other licks were chalky. Still, the intensely dark savor won over chocolate buffs.
ViaVita Cafe and Wine Bar: Fennel Pollen
The Verdict Initially put off by the jaundiced tint, the crowd was nonetheless intrigued by the creative flavor combo, and quickly wowed by the natural, fresh tang: "This is nature’s Good & Plenty," enthused one panelist. "Like licorice without all the fake stuff," echoed another.
THIRD PLACE WINNER!
Sirena Gelato: Chocolate
The Verdict The finish is just right, but it was the first-rate chocolate that excited taste buds with its vibrant undertones. A favorite in Bellingham, Sirena recently opened a Kirkland storefront.
D’Ambrosio Gelato: Chocolate
The Verdict Lots of potential, with an indulgent chocolate silkiness. Several spoonfuls in, however, and tasters were comparing the mixture to mousse and pudding.
SECOND PLACE WINNER! (TIE)
Fainting Goat: Pistachio
The Verdict Tasters heralded the purity of the pistachio ("dead on," "the perfect flavor," and "exactly how pistachio should taste"), made better by evenly distributed flecks of the nut.
Gelatiamo: Hazelnut
The Verdict Gelatiamo nailed this one, the most traditional of gelato flavors. A tad sweet for some, but all relished the spot-on taste—like eating hazelnuts without the crunch, they said. A close runner-up.
SECOND PLACE WINNER! (TIE)
Procopio: Pineapple Basil
The Verdict Though less traditional, tasters took to the icy, almost slushy texture, deeming this the most refreshing of the bunch. Points for the unique (and well-balanced) flavor combo; the lingering and delicate pineapple had us clamoring for rum.
Fainting Goat: Chocolate
The Verdict More of a mild chocolate, it paled in comparison to the richer submissions. Would be a good balance to another, more pronounced scoop.
Sirena Gelato: Sea Salt Caramel
The Verdict Commendable mouthfeel but quite buttery—a lot of caramel, not enough of the promised sea salt.
FIRST PLACE WINNER!
Gelatiamo: Chocolate
The Verdict Owner Maria Coassin brought from the Boot several generations’ worth of culinary study, which she masterfully applies to gelato. (Said one eater: "This tastes European to me.") The texture—creamy yet dense—coupled with a strikingly complex chocolate (the hints of dark were a nice surprise) made this a top-notch submission. Tasters couldn’t help but go back in for seconds.
D’Ambrosio Gelato: Pistachio
Considering D’Ambrosio’s rabid fan base, we were surprised when the Ballard Ave shop didn’t top our list. But the emphasis on ingredient wasn’t lost on the panel: tasters made note of the nutty zing of the pistachios (a Sicilian variety sourced directly from Italy), and their pleasing, lingering aftertaste. Points were docked for texture.
Bottega Italiana: Salted Caramel Chocolate Chip
The Verdict Too sweet. The caramel overwhelmed and imparted more of a butterscotch or toffee taste. “The flavor is so powerful you don’t really get the refreshing part.”
ViaVita Cafe and Wine Bar: Chocolate
The Verdict We couldn’t get past the consistency. Mudslides, French silk pies, and Jello snack packs all came to mind.
Procopio: Chocolate
The Verdict A muted, barely there milky chocolate. The texture was airy. (Little known fact: Gelato is supposed to have less air content by volume than ice cream.)