Torreglia Restaurants

Located within the centre of town, immediately across from the spurting decorative water fountains, lies the site of Naturalmente, la Gelateria and Buddineria. They serve only 'all natural' flavoured gelato (no artificial flavouring here), and creamy smooth pudding, topped by imported maple syrup from Quebec.

Everything is made on site from the finest, and freshest ingredients, by the owners themselves. A quick tour confirmed up-todate equipment, perfectly sterilized, with no visitation expected.

The gelato is processed twice, the second time in order to further reduce the size of the ice crystals which make up the composition of gelato, therefore rendering the consistency to a silky smooth, creamy delight. In Canada, cream is 'added' to provide that sensation. Only in Italy, could less be given, in order to allow 'more'.

The interior is very pleasing to the eye in festive primary colors, the seating sectioned, rather than set in rows, so you may easily find a quiet area to sit and indulge, with lots of room to roam about if you are accompanied by young children. Bathrooms are absolutely spotless.

The Mantovani family, in all their wisdom, have even assembled a 'party area' so birthdays may be held in relative privacy, with their own helium machine to allow bouquets of floating baloons to be affixed to the birthday boys (or girl) chair.

Favorite Dish: We pigged out, after all, Mr. Mantovani, the owner, assured us that his gelato is "a food, not a dessert", and who are we to argue.

I had a banana split, the first that has passed my lips since I was a boy, and Ma Kettle had a fruity bowl of various flavors of Gelato, surrounded by a layer (or two) of fresh fruits.

We sampled a plate of their homemade pudding, covered with real maple syrup, and once again surrounded by fresh fruits of varying types. Because this was 'food', we felt no guilt at all.

Ma Kettle and I had never heard of 'puddings' being offered as a staple item on the menu before, other than as a lone dessert item. Here, a choice of 'over' two dozen are offered to the consumer. They are a major draw throughout the cooler winter months.

As an alternative, try gelato made from soya, great for lactose intolerant diners.

Even if you don't care about the Italian countryside (now that's a silly comment), you must make a point of visting this gelateria...worth every ounce you gain.