After visiting an organic farm in California recently, we saw how the monk-like patience and work ethic of farming has a lot in common with the way we make Habitual jeans. Few others put as much attention to detail into such everyday things, which is why we became fast fans of Modern Farmer. The quarterly magazine, devoted to people who “care about where their food comes from,” also publishes a website (recently devoting an entire week to goats) where you can find the Bill Clinton interview from their last issue and many other great reads.
Walking into A.B. Biagi is like you never left your mother’s kitchen—that is, if your mother’s Italian and you grew up in Brazil. Owner Antonio Barros Biagi, raised in the Brazilian countryside by Italian immigrants, uses his aunt Giuliana’s recipe to bring creamy, but light gelato, to downtown Manhattan. The answer to sweltering NYC summers, this twist on the original comes from an adaptation featuring fruits and naturally lower-fat milk to withstand the heat of Brazil.
New York by way of Brazil through and through, Biagi takes pride in using farm fresh milk from upstate New York and organic sugar from Brazil, expertly combining ingredients with skills picked up from training in France and Italy with top gelatieri. The international influence shows up in the range of gelato flavors, from traditional chocolate, vanilla, and Bronte pistachio to more adventurous choices, such as goat cheese with orange or biscotti and port wine.
At the Nolita shop you can see the gelato spun before customers’ eyes in a traditional vertical freezer, the Cavttabriga EFFE, the first of its kind in New York. Housed in a welcoming environment in multiple shades of yellow and white, meant to replicate Biagi’s life in São Paolo, A.B. Biagi is a must-visit place for delicious frozen confections or simply to grab a cup of the finest Brazilian coffee.