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"Founded in 1996 by Maria Coassin, Gelatiamo has become practically a Seattle institution — chances are a local restaurant’s gelato comes from here. The chocolate gelato is dark, rich, and decadent; the pistachio is deeply nutty with a properly faint, barely-greenish tint (a bright seafoam green would indicate artificial coloring). If riso (rice-flecked sweet cream) is available, you have to taste it — the rice gives a toasty sweetness that’s better than it might sound." - Mark DeJoy