Fizik Drop Bar Gel

Every Wednesday morning, the workers from the Selle Royal factory are released for an espresso & sweets break. They rush down to Pozzoleone’s premiere pasticcerie, to procure parcels of fresh bombolini. Steaming bombolini in hand, they cycle to the nearby cafe, drink espresso out of impossibly adorable tiny cups while gesticulating wildly, no doubt arguing over the previous night’s football game or the perfect texture of a good crema. As one should. After an extremely long coffee break, they pedal back to work. At the Fizik bar gel mold machine, Giovanni and Giuseppina squeeze the leftover bombolini into the mixer. The bubbling pastry boils and pops as it is reduced to a clear, essential goo. Giuseppini pulls the lever, which bears a passing resemblance to a magic wand, and the sweet Italian essence is pressed, ripping hot, into thin flat forms and left to cool in the gelato freezer. The next day, the cooled strips are dry cured in the Parma ham building at the back of the