Bloom Gelato

Having been in Italy for a few days now, mostly Milan, and eating gelato pretty much everyday, my wife and I whole-​heartedly agreed that we had never had any bad gelato here in Italy. Previous to Italy, we were in France, and the gelato was hit or miss. But here in Italy, all gelato we had was quite good.
And then we stumbled upon Gelateria Bloom. The gelato here is the difference between good and great. No, wait. It’s not just great, it’s magnificent. It’s wonderful. It’s a true delight to your taste buds.
The owner, Gian-​Luca — I hope I spelled that correctly — was so friendly and so generous in sharing his knowledge and his passion for top notch gelato. As he so modestly put it, he is just the catalyst that brings all of his fine quality ingredients together. The magic happens behind the scenes in whom he purchases his ingredients from. He gets nothing but the best quality stuff from local farms and dairies around the area.
To put it in perspective, his «fior di latte» flavour of gelato which typically just has a mild milk flavour at most gelato shops, was anything but mild. The gelato was oozing with flavour. This is because he uses milk from a breed of cow that is rarely used anymore for their milk. These cows are difficult to breed and don’t produce a lot of milk, so not many dairies breed them anymore. But the milk they produce is delicious, and therefore, so is the gelato that it’s used in!
All of the gelato here is natural, has no preservatives, and so evidently gets a lot of care and attention put into making it. The result is a flavour and texture that is so pure and creates sheer bliss in your mouth.
We ended up getting the ciliegia flavour, a type of cherry, and the fior di latte. And even though we had actually just eaten gelato from another place about five minutes before accidentally discovering Bloom, we enjoyed Bloom’s gelato so much more.
A tip for customers/​visitors: if it is not too busy, ask Gian-​Luca some questions about his work. His passion for gelato is contagious.
Thank you Gian-​Luca for doing what you do. Keep it up!