Let Go My Gelato

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I’m a big fan of gelato. Creamy. Delicious. And, an added bonus, lower in fat content than ice cream. But less fat does not mean less flavor. Gelato has a higher density than ice cream, and its lower butterfat content means it’s less solidly frozen, melting in your mouth faster, allowing its full flavor to be experienced immediately. Speaking of experiencing something immediately, I suggest going to the recently opened Spoon Santa Barbara Gelato. Now.

After years searching for the best gelato, proprietor Erin Casey scooped up the artisan product distributed by The Gelato Bar of Studio City, the gelaterie of Joel Gutman and Gail Silverton (sister of THE Nancy Silverton). It is custom-created in small batches by Italian gelato genius Allessandro Fontana. Spoon dishes up the traditional nocciola (hazelnut) and cioccolato (chocolate) into colorful, recyclable cups, but taste the adventurousness of other flavors, such as fig mascarpone, zuppa Inglese, and pink grapefruit. You’ll soon swoon for Spoon.

4•1•1

Melt at Spoon Santa Barbara Gelato, 1222 State Street. Call 962-1838.

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