Gluten-free dining in Italy?
Yes, it's possible. Don't miss the The New York Times ultimate guide to Northern Italy for gluten-intolerants.
Read it here: http://t.co/7nuCHtDoh8
Guido & Federico on BBC
"I thought 'this guy is crazy' so ... we will do it"
- Federico Grom
Guido and Federico tell GROM story on BBC: best raw materials, high quality manure and a pinch of foolishness.
Grom is LA's best gelato!
According to the foodies LA guide Eater, Grom is the best gelato in town!
Guido and Federico on Men's Vogue
We have applied to gelato the rules of wine: a good raw material is needed. Ergo to make a good gelato a deep knowledge of agriculture is needed
Guido and Federico tell Grom Phylosophy on the pages of Men's Vogue - Italy Edition.
Keep reading: http://bit.ly/1hLR0WX
Yes, we are a serious eat!
"With espresso ice cream and whipped cream, it's decadent and supremely chocolatey, not too sweet, and affordable considering its indulgence"
Ed Levine, food critic and Serious Eats creator, sums up a year of eating and includes our affogato in the must-eats of 2013 in New York!
We can finally say - yes, we are a serious eat!