Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Oh Bobboi, it’s gelato season
La Jolla gelato maker bringing its small batches to Little Italy
Three kinds of nuts bring flavor to this smooth gelato: almond, hazelnut, and pistachio.
We’ve all waited patiently for sunny weather and daylight savings to return, and now that they have, we need to turn our attention back to ice cream. Rather, gelato.
Bobboi Natural Gelato, if I’m being picky. The couple behind Bobboi studied the gelato craft in their native Italy before moving here to set up shop in the La Jolla village.
Made right, gelato is more dense than regular ice cream, because there’s less air whipped into it, and a lower concentration of fat. Hence, a smoother texture, and more room for added flavors to shine through. Because Bobboi makes its gelato in small batches, always from scratch, it can produce an array of rotating flavors made from fresh and/or decadent ingredients.
Blood orange gelato and dark chocolate sorbet
For example, Bobboi’s pistachio della festa flavor features loads of pureed organic pistachios, Amarena cherries sourced from Italy, and dark chocolate shards made in its small kitchen at the back of the shop. It’s outstanding, but it goes fast, so count yourself lucky to find it on the menu.
Even if you do, take the opportunity to taste several flavors when it’s your turn at the counter. There are dozens to choose from, including vegan sorbets, and you’ll likely have to spend some time in line before you get there, so make the most of it. $3.95 will give you a single flavor in cup or cone, but for $4.60 you can get two choices, and three for a little more.
I had great luck pairing a dark chocolate sorbet with a pink gelato flavored with locally grown blood oranges. Another visit, I tried a truly nutty combination dubbed Mediterraneo, made with pistachios, almonds, and hazelnuts. It’s kind of amazing how smoothly the nuts blend into the frozen cream.
A line worth standing in at Bobboi Natural Gelato
Keep an eye on fruit flavors that change depending on season; most feature locally sourced, organic produce. One combination features dragon fruit and meyer lemon. Another blueberry and lavender. You might find ingredients such as caramel, vanilla, saffron, goat cheese, or activated charcoal.
During the summer, Bobboi gelato makers work 24 hours a day to keep up with demand. Fortunately, two new locations in Little Italy will make it easier for downtown residents to get some. A counter in the Little Italy Food Hall could open as soon as this weekend. A second, larger spot will open a few blocks north later this spring, adding yet more delicious food to Kettner Boulevard.
And if you’re wondering, yes, I believe Bobboi will then serve the best gelato in Little Italy. For $15.75 you can take home a 22-ounce container (about a pint and a third); just remember gelato is made to be enjoyed fresh, so if you’re thinking about saving it for a special occasion, make that special occasion today. The weather climbing back into the 70s sounds like enough reason for me.
Here's something you might be interested in.
Oh Bobboi, it’s gelato season
La Jolla gelato maker bringing its small batches to Little Italy
Oh Bobboi, it’s gelato season
La Jolla gelato maker bringing its small batches to Little Italy
Three kinds of nuts bring flavor to this smooth gelato: almond, hazelnut, and pistachio.
We’ve all waited patiently for sunny weather and daylight savings to return, and now that they have, we need to turn our attention back to ice cream. Rather, gelato.
Bobboi Natural Gelato, if I’m being picky. The couple behind Bobboi studied the gelato craft in their native Italy before moving here to set up shop in the La Jolla village.
Made right, gelato is more dense than regular ice cream, because there’s less air whipped into it, and a lower concentration of fat. Hence, a smoother texture, and more room for added flavors to shine through. Because Bobboi makes its gelato in small batches, always from scratch, it can produce an array of rotating flavors made from fresh and/or decadent ingredients.
Blood orange gelato and dark chocolate sorbet
For example, Bobboi’s pistachio della festa flavor features loads of pureed organic pistachios, Amarena cherries sourced from Italy, and dark chocolate shards made in its small kitchen at the back of the shop. It’s outstanding, but it goes fast, so count yourself lucky to find it on the menu.
Even if you do, take the opportunity to taste several flavors when it’s your turn at the counter. There are dozens to choose from, including vegan sorbets, and you’ll likely have to spend some time in line before you get there, so make the most of it. $3.95 will give you a single flavor in cup or cone, but for $4.60 you can get two choices, and three for a little more.
I had great luck pairing a dark chocolate sorbet with a pink gelato flavored with locally grown blood oranges. Another visit, I tried a truly nutty combination dubbed Mediterraneo, made with pistachios, almonds, and hazelnuts. It’s kind of amazing how smoothly the nuts blend into the frozen cream.
A line worth standing in at Bobboi Natural Gelato
Keep an eye on fruit flavors that change depending on season; most feature locally sourced, organic produce. One combination features dragon fruit and meyer lemon. Another blueberry and lavender. You might find ingredients such as caramel, vanilla, saffron, goat cheese, or activated charcoal.
During the summer, Bobboi gelato makers work 24 hours a day to keep up with demand. Fortunately, two new locations in Little Italy will make it easier for downtown residents to get some. A counter in the Little Italy Food Hall could open as soon as this weekend. A second, larger spot will open a few blocks north later this spring, adding yet more delicious food to Kettner Boulevard.
And if you’re wondering, yes, I believe Bobboi will then serve the best gelato in Little Italy. For $15.75 you can take home a 22-ounce container (about a pint and a third); just remember gelato is made to be enjoyed fresh, so if you’re thinking about saving it for a special occasion, make that special occasion today. The weather climbing back into the 70s sounds like enough reason for me.
Comments