Joseph Trovato doesn’t like the dense, almost-chewy style of gelato that’s in vogue now, and he doesn’t want it to be particularly sweet, either. His goal is to make light, good quality, basic Sicilian gelato.
Although Trovato’s cafe-gelateria stocks anywhere from 32 to 50 flavours there’s barely any innovation. The wildest creation is probably the white-chocolate and hazelnut croccante (an Italian-style nut brittle). The bright-green mint and a bubblegum flavour are for kids. Almost all the others are Italian classics: hazelnut, coffee, lemon meringue, vanilla – all produced with natural, quality ingredients.
Trovatino is one of the few gelaterias serving Sicilian-style granitas (a slushy-style crushed-ice dessert). They’re ubiquitous in Southern Italy; some people even eat it for breakfast with a brioche in the morning and a bit of panna (cream). Otherwise you can try the ultimate summer refresher, the gassosa, which is a glass of mineral water mixed with a dollop of lemon granita.
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