The impossibly smooth consistency is what hits you first. Then it’s the flavor that holds back, only to fly forward in an intense rush. A scoop of frozen dessert doesn’t seem the sort of dish to carry such nuances or inexplicable excellence, but this is authentic Italian gelato crafted by an award-winning chef from Rome. Simone Romano’s gelato, served for years at Gelateria San Pancrazio, enjoyed an impressive reputation in a city with high expectations. Now his work takes place in Baton Rouge at Latte e Miele (Italian for milk and honey), the Highland Road shop that opened in April to an almost instant following. Get the scoop on Romano’s fresh yet decadent treats by clicking here.—Maggie Heyn Richardson (Photo by David Gallent)
Gelato paradiso
