baCiO di latte The art of Italian gelato
I
t only took 10 years for Edoardo and Luigi Tonolli, the founders of Bacio di Latte, to build their empire of authentic Italian gelato with 140 points of sale around the world. It all started with a great passion for gelato and a high-end shop in Sao Paolo: an instant success. With less fat and a higher density than ice cream, the gelato and its creamy, silky texture require a unique savoir-faire and raw materials of the best quality: “We source the best organic milk and cream from the best family farms in Sonoma and select local fruit producers with the highest commitment to quality.” With chocolate from Belgium and Italy, pistachios from Sicily and hazelnuts from the Piedmont region of northwestern Italy, Edoardo and Luigi create delectable, healthy, authentic Italian recipes without artificial flavors or preservatives. Furthermore, all the gelatos, sorbets and waffle cones are made fresh every day in every shop.
Westfield Century City +1 310 272 7800 Fashion Island Newport Beach +1 949 520 7538 baciodilatte.us
76 | THE CIRCLE MAGAZINE - LOS ANGELES 2021
You can enjoy the art of traditional Italian Gelato any day of the week at Westfield Century City and at Fashion Island in Newport Beach.
Photos: courtesy of Bacio di Latte
BACIO DI LATTE
Designed as Italian country kitchens, Bacio di Latte’s shops offer a true “gelateria experience” with 22 flavors including Giandujotto, Vaniglia & Rosa, Crema & Biscotti and Cioccolato 70%. You will also find their signature waffle cone filled with Nutella and seasonal specialties like their Cookie Butter, Red Velvet and other delightfully surprising flavors.