"WE ALL SCREAM FOR ICE-CREAM
Spring hasn't yet truly sprung, but you can fairly smell it. Tantalising; just around the corner. And, right on time, the guys from La Cremosa (''two guys from Rome", as their shop tells you) have opened their first gelateria.
Up until now, they've sold their true-blue, artisanal gelato at markets, events, and to a few restaurants, but last week they opened a bright and breezy shop in the Dainfern Shopping Centre. It's probably the only thing that would compel me to drive all the way out north.
There is, of course, good and bad gelato. Even in Rome and Bologna, two gelato hotbeds, there is more crappy, industrial frozen stuff than you can shake a stick at. But the La Cremosa gelato is right up there with the best.
The sorbets are so full of goodness that it's like eating pure frozen puréed fruit; the milk-based flavours are impossibly smooth, and so rich and intense that finishing more than two scoops is hard work (though with great discipline I always manage). The coffee, hazelnut, pistachio and chocolate flavours are particularly incredible, especially topped with whipped panna (cream).
Gelato resting atop one of their freshly made waffles is the answer to all of life's problems. For those with blood sugar worries, many of the flavours are available made with stevia instead of sugar and, unlike other sugar-free ice-creams I've tried, you can barely tell the difference. You can also get this glorious stuff to take away and, by the looks of it, the Italian community is driving from far and wide to stock up."
teaeats - blog
"Facebook Ads does a wonderful thing for promoting new and small businesses – that is how I found out about this little gem called La Cremosa in Dainfern Square. Their advert kept popping up on my newsfeed until eventually I liked their page. I have no regrets!
At the Doppio Zero Wine tasting, which you can read about here, while eating our last course, Laura and I were talking about the gelato and how creamy and smooth it was and it was then that I remembered about this persistent little advert that kept creeping up. I told her about it, and she had some deja vu from her time in Italy some years back and decided she wanted to come with me. So on Wednesday morning, off we went to find this little shop.
Now the distance from Alberton to Dainfern felt like we were driving for days! Gaily chatting away, we eventually arrived at Dainfern Square. By the way, Dainfern Square is awesome and I might just find myself making that trip over and over again! We found the little shop and from the outside it looked very unpretentious. We were welcomed with the hugest smile by the friendliest shop attendant I may have ever come across. His name is Ten Ten. Wow! My word! Any shop looking to train their staff on good service – take your staff to meet Ten Ten and let him encourage them a bit. He let us taste and taste and taste, there was no end in sight from all the tasting but eventually we decided we better actually order something.
At this point we wanted to order some coffee, but they don’t serve coffee. Not to fear, dear Ten Ten is here! He ran quickly to Vida e Caffee and brought us back each a cappuccino.
While he was away, his darling co-worker Zandi, who has the most charming smile under the sun, took to assisting us. She put our gelato into bowls and gave us some more taste tests. We found the top 2 flavours that day were Coconut and Caramel, so we each had a scoop of this, and my eyes were bigger than my stomach and I opted to have a scoop of hazelnut too.
By this time, Ten Ten had returned with our cappuccinos and we were all ready to dig in. Zandi took some pictures of us and then the pair left us to enjoy our ever so decadent ice-cream. The coconut gelato had shavings of coconut in it, it was my favourite and reminded me of a time I had on the beach in Mauritius some many years ago. The caramel gelato tasted a lot like creme brulle. It was so much better than we expected. The hazelnut ice-cream was exceptionally smooth, the smoothest gelato I have ever tasted.
We were also fortunate enough to meet the owner Mauro who told us he comes from Rome and has been in South Africa for about 18 months.
The decor was simple yet a little eclectic. I like the industrial lighting mixed with the beautiful orchids and the turquoise dinkum bus.
I would especially like to thank Zandi and Ten Ten for your exceptional service, your beautiful smiles, your fun-loving natures and your sweet hospitality! It makes a huge difference when you go into a store and recieve such good and friendly service!
Summer time is nearing now, and I promise you, you will not be disappointed! Do yourself a favour and head on over to La Cremosa. Have a little burst of joy in your life!
**Disclaimer** La Cremosa was not aware that I was doing this blog, although we did tell Zandi at one point. We paid for the ice-creams ourselves and the opinions are my own."
"In fact, the word gelato does not even appear. The differences between all these cold creations are mighty.
First up, and perhaps most importantly, gelato is generally not made with cream. It is ice-milk, to be exact. The absence of cream allows flavours to come through more intensely. Cream, though it has a voluptuous seductive mouth feel, tends to mask flavour.
And gelato isn't airy; it should be dense, intense and almost chewy. It's so different in texture to creamy puffy harder and colder American-style ice creams that scoops don't even work. The gelato gets stuck and smeary. All over Italy, a metal spatula is used to gently shape the stuff into a cup or cone.
Of course, there's gelato and there's gelato. Nowadays, much mass-produced so-called gelato follows the industrialised ice cream method of most other countries.
You've heard of Nike Air? You should know that what you're generally eating is ice cream air. As much as 50% air! (the industry calls it "overrun"). The presence of air dilutes flavour because you're eating less ice cream per bite.
Italians have been making iced sweet things since the 1600s so it's hardly amazing that descendants of these first gelato makers are pretty bloody good at it. Those in Rome and Bologna seem particularly gifted. Of course, there is also lots of crap out there: tourism plus food technology is a combination that has very rarely done anything good for food.
If you aren't going to be visiting the great gelaterias in Rome or Bologna, then you can still wrap your mouth around the glory of great gelato with a visit to Mauro Benedetti and Sandro Tomassetti's mobile gelateria, La Cremosa, appearing at Joburg's Neighbourgoods Market on Saturdays and Market on Main on Sundays.
"Two guys from Rome" their mini billboard tells you. If they didn't have the sign up, one spoon of the ice cream would have told the same story.
They arrived last year, with machines from the family's gelato business in Rome in tow, and their gelato is of the sort Johannesburg hasn't seen since the great Monte Cristallo closed more than two decades back. Actually, this is probably better: they use organic milk, with high levels of conjugated linoleic acid (how kind and clever are cows to make fats that are great for our health and give gelato-perfect texture?). Flavours are ever-changing and slap-across-the-face intense.
Incredible gelato from charming Roman boys. What more could you ask for? To get more info, go to www.gelatocremosa.com"
The Best Ice Cream in Joburg - "A family that has been making homemade gelato in Rome for more than 30 years decided to bring their legacy to Johannesburg. They’re obsessed with quality ingredients and following the traditional methods of Italian gelato-making. You’ll taste the love. Try the green apple and guava sorbets, the black cherry and Nutella gelato and their legendary banana split for serious indulgence. Find their delectable treats at Market on Main, Jackson’s Market, The Local Grill, Social on Main, Origin Coffee Roastery, The Leopard, Dolce Café, Piera Store 27 Boxes, order online or pop into their laboratory in Newtown-Carfax, where they’re also happy to show people around and teach them a little bit about their production process."
"In Newtown there is a real gelato factory, La Cremosa, started by two Italians who moved to Johannesburg from Rome and decided to live here and continue their family tradition of making ice-cream; I love the less-creamy gelato style, and they really do it properly. The flavours are amazing."
"La Cremosa has brought a taste of Italy to Joburg. Their artisanal Italian gelato is divine and is made using traditional and authentic Italian family recipes. Honestly, the pistachio ice cream that these guys create is enough to make you lose your mind and eat the whole tub (it happens, okay?). La Cremosa even changed our mind about sorbet – we were never fans until we tried their mango and strawberry flavours… let’s just say we’re hooked!
Where: La Cremosa has a stand at Market on Main every Sunday – 264 Fox Street, Maboneng Precinct, Johannesburg.
Jackson’s Real Food Market, 317 Bryanston Drive, Bryanston, Johannesburg."
"Or the winner might be glossy gelato, densely green with pistachios, from La Cremosa"