Excerpt from the guide
But fewer people know that Piazza Cisterna also contains a small work of contemporary art: saffron and pine-nut ice cream. Sergio Dondoli of the square's ice cream parlor prepares it with milk, egg yolks and sugar that are all beaten together and cooked until they form a thick cream to which he later adds the threads of saffron and pinenuts. A provocation? A gastronomic mess for tourists? Absolutely not. Rather it is a harmonious wedding between the delicacy of cream and pine nuts and the strong, pungent and slightly bitter taste of the powder token from the pistils of Crocus Sativus, the bulbous flower that produces saffron.