Flavors made from scratch every morning. Natural, organic ingredients, some sourced from Italy. A dude with a wicked knack for the delicious. That's D'Ambrosio Gelato. At the helm is master gelataio Enzo D'Ambrosio, who trained at a gelateria in central Italy and is now bent on bringing Seattleites the type of stuff you'd only find touring the Boot. Meaning there's none of that runny ice cream sludge here—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.