I didn't even know there's a university for gelato-making.
I'm not kidding you.
It's called Carpigiani Gelato University and it is in Bologna.
And the people behind Bono went to this university. They learned how to make gelato and brought the technology back to Manila.
Everything you need to know about Bono is right here on this wall, so I'm not gonna do a lot of
explaining, only eating. Hee hee hee.
I was too busy stuffing my face with gelato I forgot to take a photo of the handsome macho man who churned out all this goodness - Cattabriga Effe. (When you run to Bono after reading this post, please give this to him from me: Mwah mwah mwah!!!)
What I love about Bono (and what you are going to love about it, too) is that it doesn't scrimp on ingredients.
Oatmeal Cookie - look at all those raisins!
Cioccolato - made with 70% pure dark chocolate
Of course, they also have that thing everyone is raving about right now - Speculoos.
(Look at all that spiced cookie butter!)
My favorites are:
Chunky Ube
You all know of my steamy love affair with ube. And here at Bono, they use only the real root crop thing.
It's more grainy than chunky but I couldn't imagine anyone calling their gelato "Grainy Ube." Lol!
Under my newfound purple heaven is Pistacchio.
Soooooo gooooooood I went back for another cup in 48 hours.
See all those nuts?
Bono really is the best gelato in Manila.
Now I wonder if there is a tiramisu university...
Bono Artisanal Gelato: 2nd Floor, SM Makati (across Cafe France, next to the bridge that connects to Glorietta)
