Cadore Gelato

October 2, 2018 by · Leave a Comment 

The dulce de leche masters

Cadore storefront, staff, and small cone

It may not look like much, but the skinny maroon storefront that humbly sits within ground zero of Buenos Aires’ theater district on the historic Avenida Corrientes may just serve the best dulce de leche in the world.

Best according to whom?  Well, if their accolades in National Geographic and the BBC didn’t convince you, perhaps their prominent listing in the Gold Book of Argentine Ice Creams (authored by porteños, of course) or their frequent hat tip by local taxistas will.

Cadore won its way into the infamously discerning Argentine gelato aficionado’s heart thanks to their strict standards for fresh, natural ingredients and time-tested, artisanal techniques.  Using recipes dating back over 130 years to their original location in the village of Cadore in Northern Italy, current owner Gabriel Famá has stayed true to his Uncle Silvestre Olvotti’s methods, who founded the flagship parlour in 1881.

Gelato: an Italian “Slow Food” delicacy

And what do those methods entail for their award-winning dulce de leche?  The most Gabriel could tell us was that it involves a daily 14-hour process of slow cooking a vat of fresh, organic milk, saturated with sugar and whole vanilla beans, to evaporate every ounce of water and concentrate the sweet, creamy base that they use to churn out their 5 different varieties, including plain, bombón (chocolate), granizado (sorbet), negro (extra dark), and con nuez (with nuts).

Cadore owner and signage

Far from being the only flavors on offer, Cadore also dishes up a mean almendra (almond), chocolate amargo (semi-sweet chocolate), and crema de vainilla (vanilla cream), with new flavors being added every few months.  But don’t look for any funky offerings here; Cadore mainly specializes in the classics, with perhaps one or two non-standard selections per day (we spotted crema chai and naranja con genjibre, or orange ginger, during our visit).

Pizza, moscato, faina… and Cadore

Now the President of the AFADHYA, The Association of Artisanal Ice Cream Manufacturers in Buenos Aires, Gabriel proudly displays a plaque behind the counter that the city bestowed upon him when they declared his gelatería of Cultural Interest in 2014. Not far from it appears his TripAdvisor Certificates of Excellence for the last 4 years running, arranged in a neat little row underneath the main menu.

As in previous years, you can expect to find him front and center during Buenos Aires’ Artisanal Ice Cream week, held annually in late November and featuring open-air vendors offering delicious tastings around the obelisk that spill out onto Corrientes, the street he calls home.  His 2017 festival booth was indeed impressive, marking the 60th anniversary of the opening of his shop (established back in 1957).

So, stop by this little ice cream stand with a big reputation after you’ve had your slice of muzza topped with a slab of faina and washed down with some cheap, white moscato wine at Pizzeria Guerrín (just a couple of blocks away).  Then head off to take in a show on the Broadway of BA, Avenida Corrientes, and you can forever boast to your friends that you experienced the classic 1950’s-style Buenos Aires evening!

Plan Your Helado Visit

Address: Av. Corrientes 1695

Nearest subway stop: Line B – Uruguay

Phone: +54 9 11 4374 3688, +54 9 11 4373 9797

Website: http://heladeriacadore.com.ar/index.html

Top It Frozen Yogurt

February 20, 2013 by · Leave a Comment 

Buenos Aires: Is Fro Yo the new gelato?

Top-it-frozen-yoghurt
[Photo credit: from the Top It Facebook page]

At its hottest and most humid Buenos Aires can feel like a sauna and even a gentle stroll can leave you in serious need of a cooling pit-stop. But another ice cream? Really? Sometimes it is possible to have too much of a good thing, and if all those steaks and empanadas are making your waistband feel tight you might want to consider opting for a frozen yogurt from Top It in Palermo Soho. It’s fat and additive free and contains only 100 calories per portion.

top-it-cute-dog-buenos-aires
[Photo credit: from the Top It Facebook page]

You can’t top this

But a trip to Top It is not just for the pious. Not only is the frozen yogurt guilt free, it’s also delicious. There are only two flavors – original and a seasonal fruit flavor (e.g. peach or passion fruit) – but, as the name Top It suggests, the variety comes from the choice of toppings. Choose three or four revelations or the yogurt churning machine and then decide what you want on top. There are more than 20 different options, including fresh mango, kiwi, strawberry and chopped nuts.

Top-it-Palermo-Buenos-Aires
[Photo credit: from the Top It Facebook page]

Frozen Yoghurt delivery

You can order your frozen yogurt to take-away, enjoy the air conditioned coolness and eat inside the air conditioned shop in Palermo Soho with its bright seating area and shiny perspex covered walls, or bask in the sun on one of the pavement deckchairs. For those days when leaving the house is unappealing, there is also a delivery service. Top It has proved so popular since it opened in October 2010 that it is now available in two branches of sandwich joint Open Kitchen on Reconquista 620 and 1054 in the city center and there is talk of further branches. It seems like frozen yogurt is fast becoming the city’s newest (and fairly virtuous) addiction.

For more about Top It take a look at this post on the BSAS ARGENTINA blog.

Location of Top It in Palermo Soho

Top It Frozen Yogurt, Gorriti 4721 (near corner with Malabia), Palermo Soho

Telephone: 4833 2260,  Website: http://topit.com.ar/

Un Altra Volta Ice Cream

July 16, 2007 by · 11 Comments 

The best Helado / Gelato / Ice Cream in Buenos Aires?

Cuarto Kilo of Gelato from Un Altra Volta in Recoleta

Out of all the ice cream parlors in Buenos Aires, Un Altra Volta in Recoleta is certainly up there in the cream of the crop. And this is in a city where the ice cream is some of the best in the world, due to the heavy Italian influence here. If the picture above does not convince you, read on for more information on Buenos Aires’ grand ice cream tradition.

Buenos Aires and the Italian Connection

The entrance to Un Altra Volta, RecoletaIn related articles reviewing Banchero Pizzeria and Caminito street, both in the ‘Italian’ barrio of La Boca, you can read more in depth history regarding the huge amounts of Italian immigration into Argentina around the turn of the 20th century. Of course, they brought with them Pizza and Pasta, two staples of both the diets of Italy and Buenos Aires, but also Ice Cream, or gelato (the version more common in Italy), the third prong of the proud Italian food triumvirate.

It has been dared to say that Un Altra Volta (known by most simply as Volta) boasts better ice cream than anywhere in Italy… though that is a bold statement. At this point, it must be clarified that Volta serves gelato, and there is a slight difference between this Italian concoction and your common ice cream or helado.

Ice Cream v. Gelato

So what is gelato anyway? Here, Buenos Aires foodie Saltshaker clears things up in his own review of Un Altra Volta:

“…the nutshell difference between gelato and ice cream…? Gelato has no air whipped into it, even top of the line premium ice creams have some, and lower quality ones have lots. Gelato does not generally contain cream, it uses whole milk, and contains more eggs. This results in a treat that is lower in fat (generally 3-6% versus ice cream’s 11-15%) but denser in texture, more intensity of flavor, and it’s served at a slightly warmer temperature to make it soft enough to scoop, yet, because of the egg versus cream thing, it doesn’t tend to drip all over as quickly.”

For the ice cream fanatic, Saltshaker also has an excellent page dedicated to an overview of Ice Cream Parlors in Buenos Aires.

Counter at Un Altra Volta, Recoleta

Another well-known Buenos Aires foodie, La Otra Dimension, adds the following about the difference of gelato

“…gelato flavours are often wonderfully intense thanks two factors. First of all, gelato has a lower fat content than ice cream; and fat, by nature, coats our tastebuds and dulls our perception of flavour. More importantly, gelato is made with a much higher proportion of fresh and natural flavouring agents such as ripe fruits or nuts.”

Note that the lower fat content in gelato makes it less filling, so you can eat a lot more, and make up for the fact that it is less fattening than regular ice cream.

Gelato from the gods

Dulce de Leche flavors at Un Altra VoltaWhatever your choice of flavors, Volta does not disappoint. If you’re looking for a real taste of Buenos Aires, try the extreme sweetness of dulce de leche flavored gelato. Mix in contrasting strong flavor like chocolate amargo (dark chocolate) to balance the flavors. Both of these choices are just heavenly at Un Altra Volta.

Futuristic ice cream at Un Altra Volta

The ice cream parlor is also a fantastic place to slowly enjoy your gelato, with a very white, futuristic, clean-looking interior that makes you feel like you have been transported into the future where the secret of 100% perfect ice cream has finally been cracked.

It is also a great place for a coffee with friends, especially on a nice spring or summer day when you can sit out in the lovely shaded patio at the back. There is always a nice mix of people there, always quite busy, with a chatty atmosphere, typical of the cafes in Recoleta. Plus, the staff are extremely courteous and attentive. And if you don’t feel like ice cream, then a nice alternative is coffee with a few of their finely crafted chocolates, which although they don’t quite reach the heights of the gelato, are certainly very tasty.

Coffee and chocolates in the outdoor patio at Un Altra Volta

Location of Un Altra Volta

Avenida Santa Fe 1826, between Av. Callao & Riobamba, Recoleta
[see website for other locations]

Delivery Tel: 0810-88-VOLTA,  Website: http://www.unaltravolta.com.ar/

Tour del Gelato

Tour del Gelato – discovering the world’s best gelato.

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