PLUS HILARIA BALDWIN,

KELLY KILLOREN BENSIMON,

CHUCK SCARBOROUGH,
ROSANNA SCOTTO
PLAYING PRIVATE
The Hamptons 10 Toughest
Golf Courses
Gabby Karan and
Gianpaolo DeFelice
The duo behind Tutto Il Giorno expands
their portfolio with an inn in Bridgehampton
BY DONNA KARAN
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hamptons-magazine.com
NICHE MEDIA HOLDINGS, LLC
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Freeze Frame
ITALIANINSPIRED FROZEN TREATS ARE THE DELIZIOSO WAY TO COOL DOWN DURING
SUMMER IN THE HAMPTONS. BY MATTHEW WEXLER
T
here may be no experience as quintessentially summer as having an
alfresco dinner followed by a creamy scoop of gelato. The East End
is becoming known for these classic Italian dessertsdelectable no
matter the occasion.
Sant Ambroeus (30 Main St., Southampton, 283-1233; santambroeus.com)
has been in the gelato business since 1982, when its founder, Hans Pauli,
opened a location on Madison Avenue in New York City. The Southampton
outpost, which debuted in 1992, offers more than 20 f lavors, including
frutti di bosco (mixed berry), chocolate chip, and pistachio, all prepared
using the same process as the original Italian gelaterias. While passersby
can grab a cup or pint to go, its worth dining in to get the benefit of execu-
tive pastry chef Chris Hereghtys Nostri Gelati menu, which he describes
as a celebrated tradition of Sant Ambroeus for the past 30 years.
George Chavez of Scoop Du Jour (35 Newtown Lane, East Hampton; 329-
4883), owned by his wife, Lori, says gelato and ice cream should never be
stored in the same dipping cabinet (those glass-walled cases). Because of its
lower fat content, gelato is typically served about 10 degrees warmer than ice
cream, which is why its often seen in small batches and perched higher in the
case. For this reason, Scoop Du Jour sticks to Italian-inspired sorbet, offering
a rotating assortment of fruit flavors like tropical mango and local blueberry.
A well-crafted scoop is just the beginning for Rachel Cronemeyer, the
new pastry chef at Nick & Tonis (136 N. Main St., East Hampton, 324-
3550; nickandtonis.com), who says gelatos creamy, lingering mouthfeel
sets it apart from traditional ice cream. Expect innovative flavors in her
first season, such as olive oil, brown sugar, and ginger, as well as her lat-
est experiment, Fernet-Branca, which incorporates the Italian digestive.
At Fresh Hamptons (203 Bridgehampton-Sag Harbor Tpk., Bridgehampton,
537-4700; freshhamptons.com), chef-owner Todd Jacobs combines traditional
recipes with high-quality ingredients, like organic cane sugar, Madagascar
vanilla, Valrhona chocolate, and locally sourced fruit from organic farm-
ers Dale Haubrich and Bette Lacina. The flavor that Jacobs is most excited
about is pawpaw, an indigenous fruit he describes as having a pale orange
color and sweet flavor, somewhat similar to cherimoya.
In terms of authenticity, it doesnt get more Italian than the dark chocolate
sorbet and frozen pistachio nougat at Roberts (755 Montauk Hwy., Water
Mill, 726-7171; robertshamptons.com). The recipe was given to owner Robert
Durkin on a piece of paper more than 20 years ago by a sous chef who had
traveled to Italy to master traditional techniques. On one side was the sor-
betto recipe, on the other, the nougat, Durkin says. It was in Italian and
measured by weight; weve been making them ever since. H
The gelati at Sant
Ambroeus come
in a variety of
pastel-hued flavors.
74 HAMPTONS-MAGAZINE.COM
THE DISH
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