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  • I have adored Mercurios, their family story of learning the trait of gelato and the success over years growing from their former shadyside location over Girasole restaurant to the corner of Walnut and Filbert street. They recently [within the new location] have expanded into woodfired Pizzas, something I am in sore need to trying, but right now we will talk about Gelato. Gelato, the real stuff not the crappy Rita's version, when done right, is a form of art. Not only must you source your ingredients with great care and combine flavors for unique tastes, you must cream it just right, giving it a density and hardness that will slow the melting process but also soft enough to easily scoop into your cup or homemade waffle cone. If you ever make it to the annual SIGEP Rimini Gelato and Confetionary Convention or watch it's documentary you will understand the art that goes into this wonderful desert. And Mercurio's does it well. Not only do they offer a daily assortment of around 30 gelatos and ices at once, they rotate frequently from standard staple chocolate, the better Death-by-Chocolate to American favorite creations such as Strawberry Cheesecake or Turtle. The baristas [I guess that is what I would call them] are friendly and efficient and will gladly serve you little spoonfull in case you cannot make up your mind. Next, they make milkshakes. OMG too amazing, they are liquid crack. but incredibly filling, so beware and save for a very hot day. Additionally, I love that the gelato is offered by weight, something that bothers me about other places in the city where you can get a spoon full or gallon serving depending on who sits behind the bar at that point in time, making the whole experience very affordable when you just want a little bite or treat on a hot Summer Day. I cannot wait to come and try out their Pizza one day so I can judge this establishment in it's entirety.
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