gelato bravado

Chocolat Cremerie, situated in San Diego’s Hillcrest neighborhood, was the prime place for me to sample my first West Coast gelato. I had been asking around for recommendations of San Diego’s best, and Chocolat came with the most emphatic recommendation. A Sicilian waiter told me that it was the best gelato he had ever had in his life, including the twenty years he spent in Italy. Translation: I needed to have it.

After trying Lemon Poppy Seed, Cinnamon Chocolate, and Sweet Basil, I settled on Grand Marnier Chocolate combined with Cioccolato di Peperoncino, or chili chocolate. Orange and chili are two of my favorite chocolate accompaniments, and since I have been in San Diego, I realized the merits of pairing chili powder with fruit, so this combination was perfect for me.

This gelato was the creamiest, densest I have ever had. It was the consistency of cold batter for really chewy brownies, necessary to hold up the rich chocolate flavor and its complements. It was so filling and fulfilling that I could barely finish it, especially since I had just eaten dinner at La Pizzeria Arrivederci. The pizzeria had high marks on the UrbanSpoon iPhone app, and boy, did it deliver! My aunt, cousin, mom and I split a small Pizza Margarita, the standard marinara-mozzarella-basil trifecta of perfection, and a small La Bianca, a white pizza baked only with mozzarella and parmesean, then topped with cold prosciutto and arugula. The crust was superb — light, with appropriate amounts of crunch and give — and the toppings were fresh. I couldn’t ask for much more.

There are times when I am proud to be Italian. Most of those times come from experiencing really good Italian food. That night, with three members of my family in San Diego, our bellies full of Italian wine, fantastic and authentic oven-charred pizza, and unreal gelato, I was the most proud I’ve been in a long time that my last name is Cherichello.

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2 responses to “gelato bravado

  1. could not have said it better – maria valvano clayton

  2. You’ve certainly made me proud to be a Chiappetta with this entry.

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