“Working with Nancy was one of the major (and most fun) highlights of my career.
Everything she does she does with passion and perfection, and these ice creams are no different. Let's put it this way – I literally bribed my 2-year-old son into potty-trained submission with promises of Nancy's gelato at Mozza – true story!”
Suzanne GoinLos Angeles Chef and Restaurateur – A.O.C., Lucques, Tavern and Hungry Cat, Los Angeles
“Nancy Silverton, the woman who brought great bread to the masses is poised to do the same thing with gelato. How Dare She!!! How are we to resist? My advice, buy a larger wardrobe, clear space in your freezer and thank god for Nancy Silverton!”
Michael CimarustiChef of the two Michelin star Providence in Los Angeles
“Nancy is so focused on her craft and pours all of herself into everything she does. Having long been acquainted with her keen attention to detail and passion for quality product, I know her gelato will be the best in the States and probably better than anything that is made in Italy.”
Chef Michael TuskQuince and Cotogna, San Francisco
“Nancy continues to impress me with everything she touches, from perfectly baked breads to simple, delicious, focused Italian food with amazing depth and character. I can't wait to see what she does with Nancy's Fancy.”
Donald Link New Orleans Master Chef and Restaurateur
“OMG!!!! I cannot contain my excitement. Look, I hardly even like ice cream. I'm not a fanatic that keeps 10 pints in my freezer at once, but I'm nervous, because if Nancy is going to have readily available pints, I'm in trouble. Of any gelato I've had, Nancy’s is far and away the best.”
Naomi Pomeroy Chef of Beast in Portland
Nancy Silverton is the only chef in the United States to win the James Beard Award for Outstanding Chef in America and the James Beard Award for Outstanding Pastry Chef in America.