Gelato: The Neoclassicist Dessert

Standing before her milk-white canvas, dark chocolate mountains are cleaved by rivers of caramel while salt clouds drift over the horizon. On the palette, paints are replaced with culinary curiosities: cucumbers, rose, and bacon. For Jessica Oloroso, her artistic genius is captured best in gelato — a confection that transcends the frozen-treat milieu of florescent sherbet and means-to-an-end ice cream. [...]