GELATERIA DE MAMIO
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His name is Richard Ferrari and his ice creams and sorbets are absolutely gourmet. Whatever the flavor - 32 à la carte depending on the season - whether in a cup, coupette, cornet or by the liter to take away, the flavors are all there. At the height of summer, when the cicadas are singing and the mercury is reaching 30°C, the lemon basil yoghurt sorbet is a welcome treat, not very sweet and almost as thirst-quenching as a cocktail. At Christmas, we stock up on ice cream to garnish our homemade logs. The setting is simple, but the ice cream here rises to artistic heights.
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