Ice queen: Giovanna started working in marketing, but turned to gelato after a career break. Lonati Fotografia/ItalianGourmet Different strokes: Giovanna uses science to create her flavors, where Santo used his palate. Giovanna Musumeci Explosively good: Randazzo sits on the northern slope of Etna, an hour from the coast. ollirg/Adobe Stock Trailblazer: In 1967, Santo Musumeci opened the gelateria in Randazzo against his family's wishes. Giovanna Musumeci Don't judge a book by its cover: Gelato heaped up on display is often of worse quality than that not on show. ChristiLaLiberte/iStockphoto/Getty Images Gothic: The gelateria is in Randazzo, a town known for its buildings made from black lava stone. Giovanna Musumeci Raw goodness: Giovanna uses local produce like pistacchios to make her gelato. Lonati Fotografia/ItalianGourmet Morning glory: Sicily is famous for its granita, often eaten with a brioche at breakfast. Sergio Amiti/Moment RF/Getty Images Cold stuff: Musumeci takes local ingredients like prickly pears and turns them into gelato and granita. Lonati Fotografia/ItalianGourmet Important neighbors: The lava-stone church of Randazzo overlooks the gelateria. AndreasJ/Adobe Stock Prev Next