Dare we call this Emilia-Romagna's best gelateria? Yes, we dare. Owner Gianluca Degani is fiercely devoted to chemical- and additive-free gelato and achieves his creamy magic by adhering to a farm-to-table philosophy, working directly with farmers who specialise in ancient fruits (such as Monettina and Buttina pears or 147 types of as-yet-unnamed apples).
Of course, the classics like pistachio and almond (mandorla) do not disappoint, but Degani's seasonal creativity is where Bloom shines. In winter, look out for Take 5, inspired by the Dave Brubeck Quartet (fior di latte, cardamom, vanilla, grapefruit marmalade and Schezwan pepper) or Zabajone (eggnog) with Caluso Passito wine and candied Sicilian tangerines. In summer try 2788 (fior di latte with Tonka beans, lime zest and juniper-infused peach jam). A more spacious second location also serves coffee and Bloom's complete line of artisanal chocolates.
