Serious Eats - seriouseats.com

I was born in Turin, worked in Milan in the last 2 years, and now in NYC. Grom was my favourite gelato in Torino, always long lines but excellent flavour. I'm addicted probably so I continued in Milan the consumption of their gelato and again long lines with very good quality. When I left Italy to start to work in NY I was dubious about Grom in the UWS, but I discovered the same quality they have in Italy. I was impressed about that and I wonder how they can do. It's not the classic arthisanal italian method, but for the moment it's my favourite gelato. I cannot eat anything else. The only problem? It's very expensive, even more here in NY. But I prefer to pay a bit more when I decide to eat something looking for quality.The perfect combination? Raspberry with whipped fresh cream