Despite the Italian name, this small homespun outfit is simply dolce rather than Dolce & Gabbana. There’s a plot-to-tub ethos in the sourcing (organic milk, chocolate beans from the Ecuador National Plantation, enthusiastic use of Slow Food members’ ingredients) and a bohemian vibe to the decor, but slow and dopey service had us wishing for a dash of corporate slickness. Portions were unreasonably skimpy too, yet we couldn’t fault the ice-cream.
Quirky combinations are a mainstay, and flavours – including basil and chilli, and honey with rosemary and orange zest – were expertly balanced. Dark chocolate sorbet was also superb. We like the look of bakes such as white chocolate and peanut butter roll, and vow to return for cups of hot chocolate: there’s a choice including Ecuadorian 70%, Venezuelan 58% and Ivory Coast white chocolate. If service were improved, La Gelatiera might even become a regular haunt.