Mainlining that la dolce vita, baby 


Frank Forsyth and his family create pleasure in tangible form, fresh every morning. From the back room of il Gelatone (8 N. Summerlin Ave.; 407-839-8825), on machines imported from Italy, Frank and his wife, Siska, make gelato, the dense, milk-based frozen Italian treat.

Forsyth studied with a 30-year master of the art in Verona, and for his all-natural delights, he brings in pistachios from Sicily, hazelnuts from Piemonte, fresh fruits and Belgian chocolate.

The fruit-flavored gelati are less than 1 percent fat. There's even a soy-based gelato with no dairy and no sucrose. On the other hand, the chocolate variety can end your diet happily. Sample tasting is not only encouraged but considered obligatory.

Il Gelatone's creations are luscious and sensual and, depending on how much youÃ?ve been depriving yourself of the sweet life, could become habit-forming.


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