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Ice cream wars continue. My new favorite place: Caffe Italia (1704 India Street, 619-234-6767.) Maybe just because I’m feeling hotter than a cat on a hot tin roof. First good thing: in the afternoon, they’re on the shady side of the street.

Second good thing, according to Derek: they serve gelato from Gelato Vero, one of the pioneers in town.


They promise “real good milk, cream, sugar, egg yolks, and that’s just about it, no fake neon colors, no questionable gums, no unidentifiable fillers, no unpronounceable stabilizers, and therefore no funny business.”

“I’m pretty sure it’s better for you,” says Derek. “Having cream makes the difference.”


Chief gelato experts, Greg and Derek

He says the most popular is the espresso bean flavor. But I go for the spumoni.


Loaded with cherries and chocolate chunks in a vanilla flavor. I pay $3.84 (Could have had double size pot for #4.85), and here’s the pleasure part: taking it to a sidewalk table outside with a nice little breeze in the late afternoon swelter and letting the messy, melting gelato slide down as you chew the cherries and chocolate, and mix it all with a two-buck espresso I got. Hot and cold.

Feeling inside: Warm.

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Ian Pike Sept. 24, 2012 @ 6:58 a.m.

I find Gelato Vero to be the standard by which all other places are judged, so if they are serving GV's ice cream it's all good!


Ed Bedford Sept. 24, 2012 @ 1:03 p.m.

Yes, "passionate" is the word I keep hearing about the Gelato Vero guys. Creamy's the word for my little pot. And dreamy's the word for all those cherries. But, is gelato ice cream?


Ian Pike Sept. 24, 2012 @ 2:46 p.m.

Gelato is just Italian for ice cream. The technique for quality ice cream made in the Italian style usually involves less air in the ice cream and a higher ratio of sugar to cream, which helps give it that creaminess since the sugar inhibits freezing to some degree.


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