Current Obsession: Gelato Paradiso

Sensuous sorbetto, luxurious gelato, lingering on your lips like a lover’s passionate kiss. It’s just plain sexy and you’ll know it when you try it! Who but the Italians could emulate such rapture in a simple silken scoop? Gelato Paradiso, that’s who.

Authentic Italian gelato in Southern California? It’s true! Whether you’ve fallen in love with Pistachio or Bacio (chocolate hazelnut!) in Rome or prefer more Americanized flavors (S’mores, Cookies & Cream, anyone?) – Gelato Paradiso delivers true artisan-quality gelato. Let me tell you how and, more importantly, where. Trust me, you need this deliciousness in your life!

My fave: Pistachio! What’s yours?

Found on most every Italian street corner, the gelateria (gelato shop) is a place to gather, relax, and unwind. It’s a place to connect with family and friends and savor a bit of the sweet life. In 1999, after sampling gelato throughout Italy, Gelato Paradiso began with the simple desire to bring the quintessential experience of the Italian gelateria to their friends and family in California. True story.

How sexy is this! Rum Raisin – September’s Flavor of the Month.

Still, authentic, how so? Let’s start with EVERYTHING, from the colorful, dainty spoons to the actual ingredients, are from Italy. ALL the recipes, ingredients, methods, training, marble counters and tiles, display cases, artwork, down to the cups and spoons, are imported from Italy. Thus, the ideal of the authentic Italian gelateria made its way to the West Coast. To complete the picture, no one says it better than owner Steve Sherwood:

“At Gelato Paradiso, our gelatos and sorbettos are made in the authentic Italian tradition, using only the freshest, purest ingredients, imported directly from Italy. Blended with care at precise temperatures, using time-honored, artisan techniques, our gelato is sublimely rich and flavorful, yet is much lower in fat, cholesterol, and calories than traditional American ice cream. Our gelatos and sorbettos are hand-crafted each morning by skilled artisans in small batches, ensuring freshness and quality that is unsurpassed, and seldom equaled anywhere outside of Italy itself.”

Making Nocciolina Americana.

Gelato Paradiso’s gelatos and sorbettos are hand-made in small batches every morning, right in the shop where you come to eat it. None of this shipped from the distribution center stuff. Each flavor is rendered using old world recipes and traditions that have been passed down and improved upon through generations of master artisans. When they say “artisanal,” they’re not using the over-used term loosely. We’re talking hundreds of years of gelato history, knowledge, and expertise behind each bite.

Besides visiting their locations: Newport Beach, Laguna Beach, and San Diego; there’s another way you can have their gelato in your life! Helloooo! Gelato Paradiso designs custom made cakes! Serving a mini gelato cakes at your baby or bridal shower, birthday party, or corporate event is guaranteed to make your event stand out from the rest.  “We tend to appeal to a variety of clientele; from brides and grooms who don’t want to have the traditional cake at their wedding, to apartment managers and corporate companies who want to treat their tenants or employees to a sweet treat.”

Gelato Paradiso can make any flavor combination and personalize it with a message for any occasion. At the demo and tasting I attended at the Gelato Paradiso Fashion Island location, four lucky attendees went home with a cake. I didn’t win a cake…boo… but was able to capture a few pics.

Square “Love & Passion” Cake of Chocolate Gelato and Raspberry Sorbetto on a chocolate sponge cake.

I write this at 38,000 ft. on my way to Shanghai, where a passion for egg tarts (goes back to the days of British colonialism) predominates. Enjoy!

November Flavor of the Month: Biscotti
December Flavor of the Month: Gingerbread

GELATO PARADISO