How time flies.. It’s been 10 months since my first (and last) visit to Pozzetto! Back in February, I made a (very) short comment about how the marron glace was not so good and Paolo, owner of Pozzetto, sent me an open invitation to taste marron glace version 2.2 if I happen to be in Paris again. And so there I was a couple of weeks ago, yay!
39 Rue du Roi de Sicile, Paris
Paolo lives in Italy so he arranged for Maura, his co-partner, to meet me. But alas, I dropped by a day later and didn’t have the chance to meet her in person. Instead, Micaela, the lovely lady manning the shop, took great care of me, and even phoned Maura to let me talk to her!
My first taste of true French hospitality 🙂
Micaela let me sample all the flavours available that day and after some internal dilemma (many of the flavours like lemon, pear, dark chocolate, yogurt, hazelnut etc etc are soooo good!), I chose my top 4 choices:
Pistachio at Pozzetto is a must-try and must-have; it’s as wonderfully nutty as I remember.
Fig itself is highly seasonal and not commonly consumed in Singapore. And it’s even harder (if not impossible) to find a black fig gelato made with the real fruit here. I always get my fix in Italy whenever possible so it’s such a rare treat to taste this refreshing late summer classic flavour in Paris during winter!
When Paolo told me that there’s gonna be pumpkin gelato in the house this time, I was thrilled. Imagine, pumpkin gelato! But after tasting it, I’m still undecided after getting over the “it’s interesting cuz it’s my first time” factor. After checking with Paolo, it turned out that the pumpkins they sourced for this times were not as tasty as the previous ones. Guess that’s why I found it too mild and bland~
And now, please let me rave about the marron glace! It’s freaking brilliant. Using a balanced mixture of real chestnuts and chestnut paste, version 2.2 was a huge success! The intensity is spot on, and the many bits of chestnuts in it add some fantastic texture to the otherwise smooth gelato. I really love it; this may very well beat pistachio and be my favourite here!
I literally wiped out those 4 huge scoops, my biggest and best compliment to the
chef people who believe in making seriously awesome gelato.
Thank you, Paolo, Maura and Micaela! 🙂
P.S. I love this pic, especially the look in their eyes as they gazed at the gelato. I suppose all gelato lovers will have the same “I can’t wait to eat that” look in their eyes?
Read Full Post »