The sweet taste of gelato at Bottega Italiana
Satisfy your gelato cravings at Bottega Italiana, with locations near Seattle's Pike Place Market and Green Lake.
Seattle Times staff reporter
409 N.E. 70th St., Seattle; 206-524-4416
Hours: 7 a.m.-9 p.m. Mondays-Thurdays,
7 a.m.-10 p.m. Fridays,
8 a.m.-10 p.m. Saturdays and Sundays. (These are midseason hours through October.)
Etc: Street parking; no obstacles to access; major credit cards accepted for purchases above $5.
I fell in love with gelato during a trip to Italy.
Gelato, or Italian ice cream, is usually made with less butterfat and air than American ice cream. The result: clearer, more intense flavor than one typically gets with ice cream.
Thankfully, back in Seattle, I was able to satisfy cravings at Bottega Italiana, which opened a gelateria near Pike Place Market five years ago (1425 First Ave., 206-343-0200).
Last year, Bottega Italiana added a Green Lake location — a perfect excuse for a post-workout treat.
The menu: Gelato, of course — made daily, with about 20 flavors to choose from. Some are changed seasonally; others are year-round staples. The store's Web site notes that its gelato is gluten-free, and some flavors are dairy-free. Gelato in a cup ranges from $3.20 (for two flavors) to $5.20 (for four flavors). There are also slightly more elaborate desserts such as a gelato-filled croissant, and some panini options.
What to write home about: My lunch companion and I tried eight gelato flavors. Two truly amazed: The orange-with-chocolate was a perfect blend of fresh-squeezed citrus flavor and luscious dark-chocolate pieces; the pistachio was bold and nutty. The pear was excellent, tasting like a concentrated version of the fruit. The melon and plum were milder and subtler. The chocolate and tiramisu were solid renditions. Only one flavor disappointed: the hazelnut, which was too sweet and bland with not enough robust nuttiness.
The Parma panini — with mozzarella, Parma ham and arugula on grilled focaccia ($8.49) — had just the right amounts of each ingredient so that the flavors and textures complemented each other.
The setting: The décor is casual and minimalist: warm gold walls, dark wood tables and white cloth-covered block stools. Speed of service depends on the number of people in line. The day we were there, service was prompt.
Summing up: Two large gelato cups and a Parma panini came to $20.57 including tax. Not the most nutritionally balanced meal, but my taste buds were singing on the way out.
Janet I. Tu: 206-464-2272
Copyright © 2008 The Seattle Times Company
Sam and Sara Lucchese create handmade pasta out of their kitchen-garage adjacent to their Ballard home. Here, they illustrate the final steps in making pappardelle pasta.