Chef Fabio Ceschetti (Fabio on Fire and Fabio on Fire Panini and Gelateria) takes pride in every aspect of his two restaurants, from the authenticity of the food to customer satisfaction. “We are very proud of what we do, and we’ll never change the quality because that’s just the way we cook,” he says. “Everything is fresh and imported from Italy.” We recently dished about the gelato he’ll be bringing to PHOENIX magazine’s annual Best of the Valley Party on Saturday, October 18. Tickets available here.
What will you be sampling at the BOV event?
I’m bringing 60-70 pounds of gelato. We’re going to have Dubai pistachio – it’s pistachio from Sicily with pistachio cream in the middle, and chocolate; stracciatella – vanilla with chocolate drizzle; sea salt caramel; Fabbri Amarena cherry; strawberry; and chocolate. Dubai pistachio is my best seller.
What’s your favorite gelato flavor?
This question is kind of tricky. I have 200 recipes for gelato, so I have a lot of favorite flavors. Whatever you can imagine, you can turn into gelato. I would say my very favorites are hazelnut and Dubai pistachio.
How many flavors do you make each day?
We make 12 daily. Every week we have a rotation. Some flavors are chocolate mint; meringue; cappuccino; hazelnut; white chocolate; lemon cake; strawberry; pineapple; and mango. There are so many.
Is there anything else you’d like people to know about you or your restaurants?
The authenticity we keep in our restaurants is the main thing and the love and passion that we put into the food and how much we care about our customers. I’m very proud of what I make.
