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Review Tue Sep 08 2009

Boystown's Latest Flavor(s)

When I stuck my nose in the door of the yet unopened Paciugo a couple of weeks ago, the manager made me a wager I couldn't refuse. After telling him I had indeed tried the ice-cream alternative before, in Italy, he bet me a years' worth of free gelato that his product would be better than any I had tasted in the old country. Wednesday, the cafe opened, and I finally got to take him up on it.

The space itself is pleasant, bright, and open; however, seating is limited, so don't be surprised if you have to take your gelato to go. Taste widely and freely; the friendly and enthusiastic servers didn't seem to mind.

Traditional Italian flavors--Bacio (hazelnut), Stracciatella (Chocolate Chip), and Tiramisu--delight, but don't ignore the less obviously appetizing. Vanilla Lavender Chocolate Chip was a surprise favorite, and Pepe Nero proves that black pepper and olive oil (!) are more versatile ingredients than I could have ever imagined.

Paciugo prides itself on its all natural family recipes, small batches, and premium ingredients, and even offers pamphlets with nutrition information at the counter. And, with prices in line with most traditional ice cream shops ($5 for a large with FIVE flavors), the smoother, lighter and more airy gelato could easily become an addiction. For the genuine experience, do like the Italians do and make it a daily afternoon snack.

3241 N. Broadway
Monday-Thursday 12:30-10:30
Friday-Saturday 11:30-11:30
Sunday 11:30- 9:30

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Jen / September 8, 2009 9:29 AM

You don't actually say whether you think the gelato is better than you'd find in Italy. I tried it and my first comment was, "Eh. Good, but not as good as what you'd find in Italy." (In fact, I've had better gelato elsewhere in the US.) But for a neighborhood place, it's not bad.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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