Amorino Gelato - Cambridge Harvard Square

The most distinctive feature of this ice cream was its texture; it strived for an extremely delicate and creamy consistency, almost to the point of being viscous. This is why the gelato and sorbet were so polarizing: the former was stunningly delicious, while the latter was barely palatable. Four flavors favorite: Coconut from Sri Lanka: I generally avoid coconut because the sweetness and thickness of Chinese coconut milk seemed artificial. But after mustering the courage to try it, I was completely blown away! This one had a very natural flavor, with the main note being the natural sweetness of coconut water, along with a slight tartness; the coconut milk wasn't overly sweet, but it had a surprisingly subtle sticky-rice aroma, providing a solid foundation for the flavor. Yogurt with 0% Fat Yogurt: A very pure tartness and rich milky aroma, like eating zero-sugar yogurt. It had a similar feel to Xinjiang yogurt shaved ice, but without the harshness or sourness, so no honey or sugar was needed. Vanilla Bourbon from Madagascar: You can see many vanilla seeds. Although it's a classic ice cream flavor, it's exceptionally rich, creamy, and sweet, making it anything but bland. Salted Butter Caramel: Made in France, fleur de sel was milder and more delicate than regular sea salt. The light salty aftertaste complemented and balanced the sweetness of the caramel, while its delicate aroma added layers of flavor with the caramel notes. This one was relatively sweet, but still quite interesting. Four flavors secondary: Blueberry Cheesecake: The focus is on the "cheesecake," with blueberries just a garnish. In terms of taste, the outer layer of creamy cream envelops the inner layer of blueberries with a subtle fragrance and tartness, which does help cut through the richness. However, overall it was still quite sweet, sweeter than a typical blueberry cake, and subjectively, it had a slightly artificial flavoring taste. Pistachio Mawardi Sublime Gelato: A must-try flavor at every gelateria. To be fair, this pistachio flavor wasn't particularly strong or unique; it's only passable. However, pistachios are rarely made badly. Hazelnut: This was my first time trying hazelnut gelato. If comparing the two nut flavors, I would recommend hazelnut. Compared to pistachio, hazelnut's nutty aroma was more subtle and smooth, and the touch of salt enhanced it considerably. Tiramisu Gluten Free: A normal, classic tiramisu flavor (without alcohol). Three flavors I don't recommend: Strawberry & Organic Lemon Femminello from Syracuse: If sorbet was as sticky as gelato, you can imagine what a disaster it would be. The freshness and sweet-sour taste of the fruit were completely lost. Dulce de Leche: Milk caramel. Without the added salt, it was just unbearably sweet. p.s. Waiters there kindly offered samples with nice patience. Remember to ask them before placing the order! Absolutely amazing gelato, I'm back! This time, I've updated with a new flavor. Stracciatella: Rich in milk flavor, but the dark chocolate crumbs were a bit hard and crunchy, affecting the smooth texture. I can only give this one 4/5. Coconut from Sri Lanka, Salted Butter Caramel, Yogurt with 0% Fat Yogurt: My three favorite flavors, still perfect. Updated 260716 Ice cream is forever my favorite! This time, besides the classic Dulce de Leche and Coconut from Sri Lanka, I also tried some new flavors. Fior Di Latte Gelato & Exotic Fruits: A refreshing, fragrant, and sweet blend of mango, passion fruit, and pineapple. The mango flavor is dominant, while the other two add a touch of lively tartness. Perfect for summer!

Tasty and delicious gelato. The best part is that you can ask for as many flavors as you like. Cool eh? All are gluten free as well.