Amorino

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Amorino

Photo: Editrrix

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Contact Info:

Address: 60 University Pl (10th St)
City: New York, NY
Zip: 10003
map: View the Map
Phone: (212) 253-5599
Website: http://www.amorino.com/en/

Food Info:

Menu: View the Menu
Cuisine: Gelato
2nd Cuisine: Ice Cream/Ices

Cititour Review:

Whether or not the temperatures are soaring, you’ll want to stop by New York’s first-ever Amorino, the Italian ice cream maker that originated in Paris. The shop, which opened on University Place at Tenth Street, sells unique frozen confections that may be customized to your exact flavor combinations.

After beginning with a base flavor, each supplement flavor is added in sections like little petals on a “flower” of delicious all natural gelato, making for a unique experience each time you’re tempted. And the flavors, all of which are made daily, are seemingly unending. For once you’ll be glad for the long line in order to have a moment to perfect your individual combination.

If you’re feeling adventurous, try the more unusual flavors, such as Speculos Biscuit, which is made with bits of Belgian biscuits, caramelized sugar cane, cinnamon, and nutmeg; Caramello al Burro Salato (caramel with salted butter); Amaretto; Passion Fruit; Indian Mango; and the ultimate: Stracciatella — vanilla striped with ribbons of dark chocolate. Extra long sugar cones (filled to the end with the smoothest ice cream ever) kept the treat satisfying to the very last bite.           

We enjoyed a small Cioccolato Grand Cru (71 percent Grand Cru chocolate from Ecuador) with subsequent additions of Caffè puro Brasile (Coffee), Nocciola Tonda e Gentile (Hazelnut), and Banana dell’ Ecuador (Banana). The result was heavenly. The ample-sized treat was more than enough to sate any ice cream desire and the complex flavor combinations enable adults to finally reclaim the beloved frozen confection from the sticky hands of small children. Of course, amorino is an Italian word derivative of love, which is perfect because in love with this ice cream you will be.

 

Review By: Joann Jovinelly

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