Mizzica Gelateria is the family shop Denise and Paolo brought from Sicily and Abruzzo to downtown Toronto: gelato made fresh daily in-house, cannoli piped to order, espresso. The official house is blunt about the difference. We make gelato, not ice cream, writes chef Paolo Di Lallo, maestro gelataio. Bronte pistachio, Amalfi lemon, hazelnut from Piemonte.

The downtown room sits on Queen at John. A midtown shop on Yonge, north of Eglinton, opened in 2024. This May line is the house, not a flavour-by-flavour review. The photograph is the official pistachio still — a cup, a layered bowl, the heart on the chocolate disc.

The statements came back in June and July. Same gelato, one post. The line on Queen is how you enter.