Owner Paolo Pilano, from Agrigento, Sicily, ensures that all of the bread, pastries, and gelato at Pane and Gelato are made in Sicily or with Sicilian ingredients. Breads made with rimacinata flour come in a variety of shapes ($1 to $1.50 each) including the lunetta, shaped like a crescent moon, and the max mafaldo, which is shaped like a coiled snake. Other treats include focaccias, biscotti, and cookies ($18.99/lb); cakes; and 24 flavors of gelato ($10.99/lb, or about $3 for a cup or cone) daily. Open every day, 8 am to 11:30 pm.
Warning to ice cream and frozen yogurt fans; one lick of the velvety made-fresh-daily gelato at Pane & Gelato and you’ll soon be addicted to its ubiquitous essence and subtle complexities. In other words, there’s no going back. Owner Paolo Pilano, whose thick accent speaks of years raised in Sicily, recreates the tastes of his home country. He imports all ingredients from across the pond, giving you the purest, most authentic Italian gelato around. Of the 24 flavors presented each day (of over 100 possible combinations), each is a little miracle in its own right. You’ll find it’s a tough call between the pistachio, peanut butter, tiramisu, and stracciatella (chocolate chip).