Dolce di Primavera at Eataly Gelateria
Pastry chef Katia Delogu—who honed her confection skills in Turin, Italy—creates luscious small-batch gelato using milk from local dairy co-op Hudson Valley Fresh. For this new seasonal flavor, zabaglione (foamy egg custard made with marsala wine) provides an ultrarich base. The sophisticated treat is studded with crumbly bites of colomba cake—a panettone-like Easter specialty with nuts, raisins and vanilla—in a nod to springtime in Italy. 200 Fifth Ave between 23rd and 24th Sts (212-229-2560). One scoop $3.90.
Summer’s right around the corner. This season, a luxe Latin restaurant, neighborhood ice-cream parlor and fried-chicken joint are doing their part to keep New Yorkers cool. Whether you’re craving an old-fashioned sundae or jalapeño-spiked slush, here are the best new frozen desserts in NYC.
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