Twentysomethings Bruno Tropeano and Joshua Davis hated the poorly made, mass-produced gelato they regularly sampled.
The Maine residents decided to open their own artisanal gelateria in 2007, featuring the state’s best local, natural ingredients.
Some 500 flavors later, The Gelato Fiasco is a regional fixture that consistently makes the list of Maine’s top ice cream shops.
Thirty flavors of gelato and sorbetto are featured each day—from Bourbon Vanilla and Cinnamon Honey Graham to Lemon Buttermilk and Sugar Baby Watermelon. During a recent “Meet the Farmers” event with Small Wonder Organics, Tomato Ginger and Balsamic Black Russian Tomato made the menu.
Locally produced milk, fruits, roasted nuts and candies are used, and Tropeano and Davis have substituted natural cane sugar for the corn syrup on which most gelato manufacturers rely.
In addition to the company’s flagship store in Brunswick, Gelato Fiasco pints are available at community markets, local coffee shops and restaurants, co-ops and nearby Bowdoin College. Gelato and sorbetto are also freshly scooped at Whole Foods Market in Portland.
More Artisanal Ice Creams
Photo: The Gelato Fiasco
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