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The best ice scream in the latin Quarter in Paris

The best ice-cream in the Latin Quarter is definitely to be found at…

…45 rue Mouffetard, at Chez Alberto.

Their shop is called Gelati d’Alberto, open seven days a week for six months of the year, from May until the end of October (12.30pm – 12.30am). No seating room available.

The cornet is 3 euros for two scoops, 4 euros for three, 5 euros for 4 scoops. You can also buy tubs of ice-cream to take home and eat.

Enough of the boring details; the ice-cream is beautiful, divinely delicious and really original. Let me explain…

Each cornet is prepared in front of you, with the ice-cream forming the petals of a rose (an ancient custom in Parma, which – alas – exists no more). At Alberto’s, they take care with the presentation.

The ice-creams and sorbets contain no colorants, additives or conservatives, and they are freshly-made every day.

The flavours are just mmm…

…refreshing, like blood orange, litchi, pineapple, lemon, mango, apricot, kiwi, melon…

…or unexpected like Bacio (mil chocolate and hazelnut), Panacotta (like crème brulée), Straciatella (vanilla with bits of chocolate and walnut); Amarena (vanilla and morello cherries), coconut, tiramisu, After Eight, natural yoghurt, dates and cinnamon, oriental rose…

Loads of yummy creativity! We tried some flavours out with our kids and they loved them: Rocher (chocolate), cookies, Bounty, Kinder egg flavour, Nutella, frosted chestnuts… We avoided thinking of the calories and innocently enjoy this childish pleasure. All along the rue Mouffetard we bumped into people doing the same, enjoying their flower-shaped treats.

And how about a bit of history to finish up with?

Several centuries ago, Italy introduced fruit-flavoured ice-cream to the world. Catherine de Medicis of Florence served some to the court of France in 1533. In 1660 an Italian called Procopio de Coltelli opened a café, the famous Procope, where you could choose between twenty-four different flavours of sorbets. In the 18th Century, whipped egg and milk was added to the recipe. They say that Napoleon was a big fan.

Master cook Alberto, proud of his Italian heritage, hand-produces a subtle range of flavours in both sorbets and ice-creams, making sure that they are authentic and all-natural.

Brighten and sweeten up your day by paying him a visit!