Where? Bella Gelateria located at the corner of Burrard & Cordova. Check the map.
When & Why? After we ate at Hokkaido Ramen Santouka, one of us wanted dessert. Probably Jamz.
Who? Meet James Coleridge.
He is insanely passionate and shows great dedication to his craft. To him gelato making is an art, not a mindless industry designed to squeeze every last penny out of the consumer. His friendly demeanor and willingness to explain and demonstrate exactly WHY he believe his gelato is the best in Vancouver will blow you out the water. He comes with great credibility, having received formal training at both the Italian Culinary Institute and advanced masters training at Carpigiani’s Gelato University.
Come on, he went to Gelato University. How’s that for serious business? A university solely dedicated to the art and craft of making GELATO.
What? Sorbetto, gelato (cake, desserts) and drinks (coffee, chocolate, etc).
Made with fresh, all natural and organic ingredients, many which are sourced within 100 miles of the shop (to keep with the philosophy of the 100-mile diet), except special imported ingredients as you’ll see below. Not only that, but gelato is made daily and so flavours change constantly.
All the gelatos and sorbettos are made back here in this tiny space! He said that even though his hours are posted on the door, he’ll stay behind if you bring a bottle of wine and an appetite for knowledge for gelato.
One of my personal favorite flavours of sorbet is lemon. I don’t have much of a sweet tooth, I much rather prefer sour, so even in desserts, I’ll look for something sour like a lemon. However…there were two lemon flavours to be had here!
James was more than happy to show us the difference between a Californian Myer lemon and an Italian Sorrento lemon. First, we started off trying the two different sorbets side by side. Myer lemons are sour, just the way I’m used to, and the Sorrento lemons are..sweet, pleasant, surprising.
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