Handcrafted here in Toronto using seasonal and sustainable ingredients, Death in Venice is all about taking unexpected flavours and putting them together. That's largely down to co-owner Kaya Ogruce, who's found a novel use for his background in chemical engineering. Take it from the experts: Ogruce won Chopped Canada with his ricotta, rosemary and lemon flavour in the dessert round. (Yep, that's a $10,000 gelato.) Other fantastic concoctions include mustard, boozy pear and walnut, and vegan strawberry, coconut and Thai basil.