There's no loftier ambition than sharing your country's traditions with the world: the River Dancers thrilled audiences with Ireland's glorious talent for dancing, while Celtic Thunder's thrilling them with Ireland's glorious talent for not quitting when it's ahead. Bringing a much welcomed Italian tradition to Cali, the guy behind Gelato Bus Stop.

Bus Stop's headed up by a gent from Bologna, who graduated from Gelato University (seriously), then opened a shop in his homeland (Gelato Mania!) before gracing San Diego with Cali's first authentic 'lato machines: illegal in the States 'til six months ago, they require the maker to fold and remove the goodness using a giant oar (though given that the Italian "h" is always silent, maybe it's a giant something else?). Recipes for their 140+ varieties utilize local ingredients, and're constantly tweaked in pursuit of perfection; creamy works use a proprietary pasteurized-egg base, while fruit varieties are made with only sugar, water, and fresh fruit, with flavors ranging from kiwi, mango, pistachio, hazelnut, and sweet cream, to madness like olive oil, ricotta & basil, and even salmon, daring but delicious, so it won't swim back upstream. They're also doling out Gelato Frappes and Eclairs using your combo of choice; from fruity, to fishy, to additive-stuffed masterpieces stretching from the Columbus (mascarpone, vanilla, chocolate) to the yogurt/wild strawberry "Daly" -- thankfully not the "John Daly", since nobody wants cigarette/whiskey/hooker flavored gelato...except John Daly.

Because booze is good food, there'll also be liquor-infused treats from pina colada and margarita, to Guinness, Cabernet, and strawberry wine -- also a part of our musical tradition that should be sent to Ireland as a taste of their own croony medicine.

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Just know: we could have made a John Salmons joke, and abstained. GelatoBusStop.com is still in the works, so cruise by often to see what type of fruity/creamy/boozy mashups are in the mix.