Editor's note: This is the third article in a series written by students and faculty in a study abroad program — “Travel Writing through Italy and France” — a project-based immersive learning course to capture the flavors, culture, history and natural beauty of France and Italy. To read the rest of the series visit Class Act: Stories from the Classroom.

By Gracie Worrick

While traveling throughout France and Italy, I kept finding myself at the same gelateria called Amorino. Gelato artists invite customers to pick from among 36 flavors they expertly craft into a stunning rose. Customers can order as many flavors as there are petals in a rose, but I never tested the limits.

The first time I tried Amorino in Paris, I ordered a cone of coconut gelato with a passion fruit sorbet center. The robust passion fruit and the creamy coconut flavors made the perfect balance of sweet and tart. It was unlike any ice cream I had ever tasted, and I’ve tasted a lot. Ice cream may be my favorite food.

The night before we left Paris, I ordered what I thought was my last Amorino rose- a cone with raspberry, mango, and coconut petals. I assumed it was a boutique Parisian shop, but I was overjoyed to see one in Dijon and then Lyon and then Nice. I wanted to know its origin story.

I learned that two childhood friends from Italy founded Amorino in Paris in 2002. The City of Lights welcomed the brand, which expanded its focus on natural ingredients to 90 locations throughout France by 2006. Today, Amorino operates 250 stores in 18 countries, including the United States. Three locations in Chicago mean I can get my rosy cone when I head to Chicago for concerts or visiting friends.

In every city we’ve visited, I have tried other gelaterias, but they leave me longing for Amorino’s wide flavor variety because I knew any flavor I tried there wouldn’t disappoint.

I never paired more than three flavors in any one cone, but three flavors seems to be a good ratio of flavors and colors. My favorite flavor I tried was the mango sorbet. I love desserts with fruit in them so I was really pleased by the amount of fruit sorbets Amorino offers. I tried a few of the gelato flavors as well but the sorbets have my heart.

Some people might not want to frequent Amorino once they realize it’s a franchise. While traveling, tourists — myself included — often feel compelled to invest in local, mom-and-pop operations. But my Amorino experience has made me realize that franchises are pervasive for a reason. Amorino started as a small operation, but its quality ingredients, unique presentation and excellent customer service helped it grow into what it is today.

Class Act articles are written by students in a classroom environment with a faculty adviser.

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