Customers advise Kim Zanni to elevate her artisan gelato, but she dismisses their suggestions.
Zanni has owned Gelato di Babbo, a little store located at 16 E. North Alley in Hummelstown, for about 20 years.
The homemade gelato comes in sugar cookie, pistachio, peanut butter, and tiramisu flavors. Fresh, natural ingredients are used in Zanni’s recipes, albeit some are imported, such the pistachios that are cultivated in the volcanic rock of Mount Etna in Sicily.
Zanni launched her gelato into the world nineteen years ago, selling it from a cart in Lititz. Later, it developed into a full-fledged brand that is available in twenty-five states at Giant and Whole Foods. In 2014, she had the privilege of participating in the Gelato World Tour from Italy.
The self-taught Zanni’s trip to Italy, where she consumed a lot of gelato and discovered its ideal flavor, had served as inspiration. She began modifying her previous mother-in-law’s recipes and adding her own additions.
Zanni was the first American to compete against 34 expert chefs at the Calabrian dessert festival, Scirubetta, in September. She finished the competition in second place.
She claimed it’s just trial and error.
Name of restaurant: Gelato di Babbo
Address: Hummelstown, 16 East North Alley
Hours: 3 to 9 p.m. Sundays and Saturdays
We took pictures of the signature dish, Vanilla Fig Walnut.
Why is it so well-liked?After adding the sweetness of caramelized figs and crisp walnut pieces, vanilla is the most popular flavor in America.
How is it made?Caramelized figs and crumbled walnut pieces on top of a vanilla foundation
The dish costs $7.
How does it taste?Let me hear it from you.
What inspired you to create the highlighted dish?inspiration from customers.
How many of these do you sell on average every week?A great deal.
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