A question arises as you stand in front of Giotto gelateria: how do you possibly choose between Piedmont hazelnut and marsala tiramisu ice creams, or pear and Syracusa lemon sorbets… Or perhaps you can just let yourself be inspired by the color of the walls: Sicilian pistachio! “Everybody loves the 75% Tanzanian dark chocolate ice cream,” suggests Christian Wu, who trained with Karen Tran in Italy under the maestro Antonio Mezzalira, and who won the Best Belgian Ice Cream Maker award at the 2024 Gelato Festival World Masters for a complex ice cream flavored with forest honey, infused with Baltic pine, and enveloped in a honey-lemon sauce, all sprinkled with a cep mushroom crumble. Fine art in a cone! // Rémi Nigaut