I have a friend who now lives in Florence. When the sun is out, she heads to her balcony and enjoys a meal all by herself with the fabulous Cattedrale di Santa Maria del Fiore right in front of her.
“Or just Duomo,” she said seconds later, soon after I had typed in the long-form and made sure it was “Cattedrale” and not “Cathedral.”
Well, long-form or not, it doesn’t change the fact that she lives in Italy, a country that has won me over for its cinematic charm, culinary clarity and a penchant for the color blue.
Then, I have another Italian friend who is based in Shanghai. He does business with my brother here in Cebu and we try to go out whenever he’s in town. One time, he walked a good kilometer from Cebu Business Park to get to a small pizza place which, for him, serves the best authentic Italian pizza in town.
We suggested to him having chicken and pasta with the pizza. He reacted with a righteous indignation that felt like he tapped into all of his five senses. “No!” He flipped in fortissimo repeating one word 14 times. “You just have pizza on its own.”
Since I haven’t yet been to Italy, I try to live vicariously through these friends of mine when I come across something Italian in town. My learnings from them, coupled with my over a decade of experience trying out Italian cuisine and writing about it through the years, give me some sort of basis as to what tastes “closest to home.”
One Tuesday afternoon, I found myself with media friends during an event which showcased Bacio Gelato Gourmet—a local gelato shop that uses authentic Italian gelato recipes with fresh and premium ingredients sourced straight from Italy; except for the mango, which people behind the brand instead use the ones here in Cebu.
They offered us six flavors: Pistacchio, Coconut and Passion Fruit, Stracciatella, Strawberry, Mango and Bacio—the brand’s take on hazelnut chocolate gelato. No question, all of them were great. My favorites are the Pistacchio and the Coconut and Passion Fruit, and this, coming from someone who feels neutral about nuts and fruits when it comes to gelato or ice cream.
I appreciated all the flavors that were present but weren’t intrusive. Subtle. Delicate. Tasteful. Bacio partnered with Tightrope Coffee that day to present coffee-pairings as well: Coffee Float (Gelato, Espresso, Milk), Affogato (Gelato, Espresso), Bacio Frappe (Gelato, Milk, Cream), Cookie a la Mode and Waffle & Gelato.
The brand goes on saying how it’s proud of using authentic Italian gelato recipes plus using the traditional Italian method of gelato-making. I don’t question them at all. The colors are muted and aren’t bright. They lay flat inside containers with lids. The gelato aren’t displayed in whirled mounds (the Florentine shared a reference as to how some gelato offerings are usually whisked up and get more air in them in the process—which shouldn’t be the case).
Currently, Bacio is only available for direct orders online. It also has a cart in Jpark Island Resort & Waterpark, and plans to expand with more carts and a gelato shop in the near future. By the way, “Bacio” is Italian for the word kiss. Probably a name fitting of its gelato made with utmost love, care and passionate intent.