la.foodblogging

Tujunga Avenue in Studio City (just south of Moorpark) is rapidly becoming LA’s very own Little Italy (at last!), what with Caioti Pizza (so-so) and old-skool Italian joints like Vitellos (the death restaurant – just ask Bonnie Lee Bakely). Village Gourmet has an array of wonderful imported goodies too.

Now we have a cosy little breakfast and dessert place called Gelato Bar, from the creative brain of Gail Silverton, sister to Campanile and La Brea Bakery’s Nancy Silverton. You can have an espresso and a muffin or pastry from sis’s bakery here in the morning, then return in the afternoon or evening to sample their superb gelati, hand made by an Italian guy named Alessandro, whose family has reportedly been in the gelati business for the past century.

Italy has a long tradition of ice creams and frozen ices. ‘Gelati’ simply means ‘frozen stuff.’ Apparently Catherine de’ Medici, of Florence, introduced this novelty to the French and then the luscious fad took off in Europe.

Here at Gelato Bar, they’ve gone to great lengths to achieve a friendly, neighborhood trattoria vibe, with its gaily painted striped walls, funky light fixtures and indoor plants on terra cotta tiled floors.

With twenty four flavors on display at any one time, they actually rotate twenty five of some of the creamiest and tangy tastes you could ask for. Coco (coconut) is so pungent, it makes you feel light-headed, like Keith Richards. Tiramisu competes with Zabaglione for creamy sweetness. Their Caffe e Ciccolato (chocolate and coffee mixture) is sinfully dark and rich. The Stracciatella is vanilla laced with chocolate chips and they have a few chocolate ones with nuts, such as hazlenut (Nocciola). They have a sherbetty Aranciata Rosso (blood orange) flavor which is delectable and various other fruit flavors such as Ananas (pineapple), Fragiola (strawberry) Banana and, of course, Limone (lemon). Mango is delicious too (if only they had Passionfruit *sigh*).

I was seduced by their Dulce de Leche (caramel) in a sugar cone ($4.50). Pricey but delicious, I’m going back for a pound (a pint) of four flavors in a styrofoam container — $16. That might work out cheaper than the little plastic cups and cones ($3.50 and up), but my waistline may hate me in a few week’s time.

Actually, they say gelati is less fattening than ice-cream, seeing as it is made with water or milk (but loads of sugar, naturally) rather than cream or buttermilk. So there is 50-60% less butterfat and a third fewer calories. Also gelati generally has 35% less air than ice cream, which means you get a dense and extremely flavorful product that melts faster.

If you don’t see Pistacchio (pistachio) at Gelato Bar (their most popular flavor) it’s probably out the back waiting for a free spot in the case.

So creamy, so divine – so damn close to where I live…

Gelato Bar Wholesale & Retail

4342 ½ Tujunga Ave

Studio City, CA 91604

818 487 1717

Open from 10am ’till 10pm, ’till 11pm on Friday and Saturday evenings.

Be advised, parking could be tough in the evenings.

By MaxMillion (see more of her posts). Max Million is the nom de 'net of Pauline Adamek. Born in Sydney, Australia, Pauline has lived in Los Angeles for the past thirteen years and finds it agrees with her. She has been reviewing films and filing celebrity-based interview articles since 1991, and has filed stories from various international film festivals, including Cannes, Venice, Berlin, Toronto and Sundance. She completed a family cookbook and has also written novels for 8-12 year olds. She is the creator and host of ArtsBeatLA.