At the Gelato Festival award-winning Gelato North, 5501 Yonge St., there is a most distinct couple operating the shop. Gisella Zomparelli, whose family came from south of Rome, and her husband, Justin Chung, of Korean background.

They met when she was learning Tae Kwan Do. He’s a seventh-degree black belt and she’s now a third-degree. Justin’s father holds Grand Master status, having reached the pinnacle, ninth degree. After they married, they opened Chung’s Tae Kwon Do in Richmond Hill. Then Covid came. Gyms were shut down.

Gisella’s sister Daniella had already been in the artisinal gelato business for some time at Lola’s, 14B Brookers Lane, Etobicoke, also a Gelato Festival award winner. Growing up Italian, gelato was in their DNA. One sister taught the other.

Gisella took Gelato North toward an Italo-Korean fusion that must be unique in the Toronto gelato landscape. She’s responsible for flavour development and recipes, and he is in charge of production.

On a recent visit, there were many outstanding Italian classics, Ferrero, Pistachio, Nocciola (even a non-dairy version), gluten-free Vaniglia, cappuccino (that tastes just like the drink itself) and a host of strong fruit forward sorbets, including Asian pear, raspberry, mango, mojito and a classic tangy lemon sorbet I just loved.

Then there is the Yuzu Cheesecake, a Citrusy Yuzu married with creamy Ricotta and Mascarpone topped with a cookie crunch, which also can be had as a slushie. It reflects Gisella’s particular flavour genius and the Asian fusion that makes Gelato North so unique.

“It has the traditional Italian ingredients of Mascarpone and Ricotta cheese,” says Gisella, “And then it’s blended with just the right amount of tart Yuzu and sweetness and is topped with sweet cookie pieces. I can barely keep it in stock.” When Ricardo’s visited, there was just one pint left in the freezer and a tiny bit in the serving tray. Justin was hard at work producing more. It’s one of those flavours that you can’t get enough of, it’s like so sensual. Creamy, tart, and sweet all at once. I just had to bring some home!

Yuzu, an East Asian bitter citrus fruit, first grown in the Chinese highlands but now mostly associated with Japan. It’s the most cold-resistant citrus, growing at high altitudes just above freezing. It has golden-yellow bumpy skin, large seeds, and pulpy flesh and seldom grows much larger than a tennis ball. It was introduced to Japan more than 1,000 years ago and tastes like a cross between an orange, lemon and grapefruit. It’s probably most often encountered as part of Ponzu sauce, bright citrusy flavor of yuzu juice and the salty, smoky flavor of soy sauce and katsuobushi, or bonito flakes

This year, it brought Gisella to Los Angeles, where it earned her entry to one of the most important events in the industry, the Gelato Festival World Masters 2023 where she was a North American Semi Finalist. She was one of three Canadian stores selected to exhibit their flavours to the public at the Festival.

On the Asian side of life, and with Gelato North in the Yonge and Finch Korean village, there are very unusual flavours for a gelateria, such as the bubble tea shop favourites Taro and brown sugar milk tea and Black sesame. The most unusual is Hotteok, like a walnut and cinnamon pancake, a classic Korean street food and an outstanding flavour combination.

In short, out of quite a small space on Yonge St., about a block south of Finch, Gisella and Justin produce very unusual, and on-target flavours, with letter perfect texture and colour. Highly recommended.