Crema di Grom and Pistachio

Grom, 2165 Broadway (@76th), New York.

  • ulterior epicure 8y

    Hey! I was just there last week - I tried the yogurt (my standard by which I judge gelati and usually, as at Grom, the best), gianduja, zabaglione (not enough Marsala and too eggy for my taste but nice texture), and cassata siciliana (custard with citrus rind).

    I found thei gelati at Grom to be too hard. Only zabaglione came close the creamy consistency I've experienced in Italy.
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Taken on May 15, 2007
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