If you like real gelato, run, don’t walk to Bulgarini, hidden away in the courtyard of the Pacific Asia Museum, says revets2. Recently raved about in LA Weekly, these guys studied with some of the best gelato makers (I’m sure there’s a particular Italian word for such people) and churn it up in the old style.
Hazelnut gelato is made with Oregon nuts, and the complexity and texture are just unreal.
Pistachio uses northern Italian nuts, ground to a paste; it’s incredibly intense and not too sweet.
Mango is pure fresh fruitiness. Might bring you to tears.
Limited availability, though: Open Friday-Sunday only, 11 a.m.-6 p.m..
Bulgarini Gelato–The Best