{"id":223,"date":"2017-07-05T10:49:34","date_gmt":"2017-07-05T17:49:34","guid":{"rendered":"http:\/\/icecreamtravelguide.com\/blog\/?p=223"},"modified":"2017-07-05T11:03:45","modified_gmt":"2017-07-05T18:03:45","slug":"amorino-gelato-las-vegas","status":"publish","type":"post","link":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/07\/05\/amorino-gelato-las-vegas\/","title":{"rendered":"Amorino Gelato Las Vegas"},"content":{"rendered":"

“A single rose can be my garden… a single friend, my world.” – Leo Buscagli<\/p><\/blockquote>\n

When I began research for Ice Cream Travel Guide<\/a>, ice cream lovers happily shared photos of their ice cream experiences. One particular struck me: a rose topping a cone. “I had it at this shop in Paris,” the ice cream lover would dreamily describe. “I don’t know the name, but it was amazing.”<\/p>\n

Due to constraints, I couldn’t include Paris in the current version of the book. But for years, I always wondered where it was and especially how it tasted. Despite having a rule against reviewing ice cream shops, I can tell you upon taste whether something is naturally made\u2014without the use of syrups or powders. Obviously, I prefer the natural kind. Gelato shops, especially those in the United States, often opt for syrups and powders. “I got the real stuff,” a gelato maker once said, pointing his tins and bottles imported from Italy. “I am making authentic Italian gelato.”<\/p>\n

When I came across Amorino Gelato in Las Vegas, of all places. I was hesitant. But that rose. That gelato rose. And the 100+ degree heat. I headed inside and tried the flavors. The shop was nearly empty at 1 PM in the middle of the week. But we were here for a brief respite (from walking 300 feet in the desert heat) and in need of a recharge, we came here. I tasted the gelato. I typically choose the fruit flavors, because I believe that they represent the quality of the shop. Obviously, I knew that barely any produce could be grown locally, but Las Vegas is the epicenter of direct flights from all over…so they needed a repeatable process.<\/p>\n

And it was quite good.<\/p>\n

And the rose? It had to do with the presentation. Why have a circular ball of gelato when you can see each slice of gelato on a cone? Not a fan of macarons, I chose to have a small cone.<\/p>\n

What is authenticity anyway? What this embodied was gelato in its pure form. For me, capturing the strawberries, lime and basil. <\/p>\n

Las Vegas, you surprised me with the quality of food. Keep it coming.<\/p>\n

\n
\n
\n
<\/div>\n<\/div>\n

That rose petal thing. Small cone with strawberry and lime & basil gelato . . . #dessert #foodie #icecream #food #desserts #foodporn #instafood #sweet #dessertporn #gelato<\/a><\/p>\n

A post shared by Jenn Ng (@jennism) on