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Chef Ryan Pera's gelato comes straight from Coltivare's Heights garden.

It’s an Italian affair in the Heights this summer as two neighborhood Italian culinary businesses join forces. The limited-edition gelato flavor for the month of June is the brainchild of the team at Dolce Neve and Chef Ryan Pera of Coltivare. The seasonal flavor is made with locally sourced ingredients highly representative of both Dolce Neve and Coltivare’s culinary approaches. Pera selected Mexican marigold from Coltivare’s garden, Texas blackberries, Maurin Quina liqueur and tellicherry peppercorns, and will be available to try at Dolce Neve and on the Coltivare dessert menu.

The traditional approach that Dolce Neve—which means "sweet snow" in Italian—uses to craft its gelato appealed to Pera. “One of my fondest memories from living in Siena, Italy is the passeggiata,” said Pera. “This is when the shops opened their doors for a pre-dinner evening stroll, and we all ate gelato. Dolce Neve brings me back to the passeggiata—the creamy texture, the intense flavors and the feeling of community. We’re glad to have Dolce Neve as our neighbors.”

The Austin-based gelateria opened its doors to the Heights in March. The storefront boasts a variety of flavors that are crafted by a team of gelato enthusiasts. The creamy creations are created by co-owner Francesca Silvestrini who received formal training at the Carpigiani Gelato University in Bologna, Italy.

Francesca’s brother and co-owner Marco Silvestrini mentioned that he is also excited to work with Pera and his team at Coltivare. “We hope to grow our Houston community and truly make Dolce Neve a local Italian gelato shop,” said Silvestrini. “We’ve created a really beautiful and unique gelato flavor that we can’t wait for everyone to try.”

In Austin, chef collaborations have become a regular part of what fans expect from Dolce Neve. In Houston, gelato aficionados can expect more Pera: Dolce Neve and Coltivare have concoctions in store for the July and August months as well.

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