EditorialShop owner John Codara, whose gelato bar is located right next to the “Leonardo” ferry along the Adda River, in Imbersago, Italy on April 18, 2023. (Alessandro Grassani/The New York Times)
EditorialShop owner John Codara, whose gelato bar is located right next to the “Leonardo” ferry along the Adda River, in Imbersago, Italy on April 18, 2023. (Alessandro Grassani/The New York Times)
EditorialShop owner John Codara, whose gelato bar is located right next to the “Leonardo” ferry along the Adda River, in Imbersago, Italy on April 18, 2023. (Alessandro Grassani/The New York Times)
EditorialThe 10th and final course of the private cannabis dinner prepared by the chef Miguel Trinidad: crepe cake with pumpkin crema, poached pears, spiced pepitas, lemon-brown-butter gelato, topped with sage power, in New York, Oct. 28, 2022. (Gabby Jones/The New York Times)
EditorialA stracciatella gelato sundae with shavings of Neapolitan rainbow cookies at Mel’s, a pizza place that opened in March, in Manhattan’s Chelsea neighborhood, June 2, 2022. (Rachel Vanni/The New York Times)
EditorialDeva Hazarika with Talenti gelato containers he uses to store his spice rubs, at his home in San Francisco, Sept. 17, 2021. (Gabriela Hasbun/The New York Times)