By ROBIN DOHRN-SIMPSON
Centifonti’s Bar & Restaurant at 8365 La Mesa Boulevard is well-known for its nice meals and eclectic menu. However, ooh, the gelato. Right here’s a tip…. come for a meal, keep for dessert. Or simply pop over for a creamy gelato, a caramel apple, or a bit of the pie of the week.
Proprietor Carol Tolosko comes from a protracted line of restauranteurs and confectioners.
She defined, “My nice grandfather, Cosmo Centifonti got here from Abruzzo, Italy along with his spouse Carmela within the late 1800s; they got here from a village known as Centifonti. He landed in New Jersey the place he began a delicatessen named ‘One Cease Store’. He began making ice cream and sweet.”
Tolosko and her mom have continued the household custom.
“My mom simply absolutely retired a number of years in the past at age 90. She was the pinnacle sweet maker for years.” As we speak Carol and her daughter are fourth and fifth-generation chocolatiers. She and her employees take their gelato critically. One of many causes the gelato tastes so good is that it’s recent. “When you put it within the freezer too lengthy, ice crystals can type and gelato is now not good.
“We often make our gelato a few instances per week relying on the season and the recent components/inspiration which might be out there. We want to ensure the gelato case is full with recent flavors for Thursday’s Sizzling Rod Night time and Friday’s Farmer’s Market,” Tolosko added.
Tolosko rolls out her dough and makes recent pies weekly. No matter fruit is in season, you will see it made right into a pie and on her bakery shelf. Even the caramel for his or her caramel apples is an in-house manufacturing, making certain the healthiest components.
Utilizing solely top quality, native components, natural at any time when attainable, Tolosko has a wide range of native farms and farmers that she purchases from, permitting her to know what components she’s placing into her meals. “We prefer to help the Lady Scouts by providing Skinny Mint gelato when the cookies are in season.” At present, the peach gelato is spectacular. Within the fall, search for pumpkin and different fall fruit flavors.
For the vegan and gluten-free crowd, you can be completely happy to know that the restaurant has many choices for you together with some gluten-free pasta dishes.
Doesn’t some peach gelato sound good proper now?
For extra info on Centifonti’s Bar & Restaurant, name (619) 461-4434.
— Robin Dohrn-Simpson is an area meals and journey author. Attain her at robindohrnsimpson.com.
