Ciacco Lab

This experimental farm-to-table gelataria wants nothing to do with additives, preservatives, hydrogenated vegetable oils, added fats or starches, and works directly with Emilian producers to concoct ace flavours. The pistachio is the best we've had in Emilia-Romagna, and surprising choices like green-tea matcha or nero ardente (with Trinidadian cacao, añejo rum and habanero peppers) have some serious bite!