My corner of Dublin 7 is a mix of the traditional and the new. We have an independent publisher and bookshop, which backs onto a working stable. You can get a cheese toastie and pint of Guinness in Frank Ryans, or clams with sherry vinaigrette and a glass of Txacoli at Fish Shop next door. In April, one neighbour had a notice up in their front window with the local mass timetable. Two doors down, there was a poster urging people to vote yes in the same sex marriage referendum. Sorrento, the chip shop on Arbour Hill, is the perfect mix of traditional and new. It has the same 1970s tiled decor of my grandparents kitchen, and serves traditional chipper fare, with whirly burgers and battered sausages advertised on star shaped neon cardboard handwritten signs. hey also sell the best ice-cream you will ever eat.
I’m not a big ice-cream/gelato fan normally, I find it a bit bland. I’m the type to buy Ben and Jerry’s and then fish out all the non-ice cream bits with a spoon and leave the rest in a puddle in the bowl. My first time trying Talento Gelato was after a few pints in Mulligans, when himself decided on a midnight snack. I have to admit I was sceptical about the sign advertising freshly made gelato. Cristiano, the maker of the gelato was working behind the counter, and apologetically answered our request for pistachio ice cream by explaining the good pistachios were not in season yet, and instead he could only offer buffalo milk and Sicilian blood orange ice cream. Himself bought a large portion for €4. I spent the rest of the walk home trying to wrestle the spoon out of his hand. The gelato was something else altogether, rich and light and full of flavour. If I hadn’t been told it was buffalo milk, I would have spent days trying to figure out what the rich,tangy taste of the gelato base was.
The next time we stopped by the gelato on offer was pistachio, rosewater and saffron made with tender pistachios the size of pinenuts. It was delicate and perfumed, exactly the kind of thing to end a meal with. When we asked him about the gelato he was making, Cristiano explained that growing up in Romania he had never even heard of it, but from the day he first tried it, he was hooked. He studied to make gelato at Carpigiani Gelato University in Bologna and has been making it in Dublin using traditional methods for the past year. He showed us the ingredients he used, including different varieties of vanilla pod and chocolate from Madagascar and Tahiti which he used to flavour his gelato. It was impossible not to be impressed with his passion for what he did. I should add he did not know I had a food blog when he talked us through all this, he was just happy to explain his craft to anyone with a bit of interest. Talento di Gelato ice-cream is also on sale at the Temple Bar Food Market. Cristiano is planning to set up his own gelateria in the next year, and to run gelato making classes.Until then, it’s worth a trip to Arbour Hill just to get a taste of the best gelato in Dublin.