According to the event organizers, 2017 has been a record year for gelato-eaters as well as makers, with gelato consumption up ten percent from last year.  We’re so ready to say bye-bye to overwrought soft-serve concoctions in favour of simpler, cleaner (and lower-fat) gelato.  As gelato aficionado Ada Palmer writes, “Gelato is naked ingredients instead of clothed ingredients, so you can see all the imperfections in it.”

A visit to Ottawa has never seemed so urgent.