As the story goes, Fiorello Anthony Bonviso, Tony as he’s known, had a reputation as the Bay Area’s Pied Piper of Desserts. Around San Francisco, he was known to lead friends on field trips to find new treats at local sweet shops.
Then in 1982, Bonviso turned his passion for sweets, specifically gelato, into Fiorello’s Artisan Gelato – a small-batch gelato business where he slow-churns his gelato, still answers the phone himself, and comes up with yummy gelato flavors made from all-natural ingredients, without any additives or preservatives.
You can start with Fiorello’s Pistachio or Chocolate Hazelnut. For the more adventurous, there’s Caramel Balsamic (which I think can only be described as "Out of this world") and Tony Spumini, a gelato based on the traditional Italian meringue dessert. And for the those who like a bit extra with their dessert, Fiorello’s gives you Knob Creek Butter Pecan. Because if a butter pecan base isn’t enough to kick-start your craving, I’d like to point out that Knob Creek Kentucky straight bourbon is perfectly laced into this particular flavor as well. In case that makes a difference.