Who doesn’t love a good ice-cream or to be more precise a good gelato? I can already hear you asking aren’t they the same thing? Actually, they are not. That’s not to say that I don’t enjoy both of them!
On my trip to Italy this year I made a concerted effort to eat gelato as often as possible. After all I had to do research for this article or at least that’s what I told my husband. Somehow I don’t think that he was convinced, but he happily went along with it.
Where did gelato originate?
There is a bit of confusion about this. Some believe that it dates back to desserts made from snow and ice in ancient Egypt, Sicily and Rome. The more popular story is that Bernardo Buontalenti, who was from Florence, served his creation to Catherine de Medici in the 16th century. By the 17th century gelato had become popular and as a result became more widespread. During the 19th century was where the real growth happened and the whole world fell in love with gelato, which actually means something frozen in Italian.
What’s the difference between gelato and ice cream?
There are three main differences
- Gelato is made with milk and not cream. It has much less butter fat at around 7-12%. This means that the gelato is not as solid when it freezes. The “creaminess” is a result of its density
- It is also served slightly warmer than ice cream so the texture is soft, silky and decadent as it melts in your mouth.
- Gelato is churned less than ice cream so it has less air in it. This helps to intensify the flavour.
How to tell artisanal gelato from commercial gelato
The easiest way to decide is to look at the colour of the gelato. In a gelateria that uses fresh, natural ingredients the colours are much paler. If a pistachio gelato is lime green then there is a very good chance that artificial colour has been added.
Look at the display. This is something I always do before deciding on what to choose. If the gelato is piled high and looks sculpted then it has been whipped to add air to it. I usually walk away at that point.
Certain fruit, like bananas are available all year round. Other fruit is seasonal. If you are eating peach gelato in the middle of winter then that should trigger alarm bells.
Artisanal gelato is made in relatively small batches and should be eaten within a couple of days of having been made.
Commercial gelato is usually sold by liquid volume and not weight so the amount of air incorporated into the product is important. An artigianale gelato may cost more, but it’s worth every cent.
What does produzione propria and gelato artigianale mean?
This means that the gelato is homemade. It does not necessarily mean that is made from fresh ingredients. It can be made from a premix.
This is made from scratch, in the traditional way, with fresh ingredients.
Now that you understand how to choose the perfect indulgent gelato I’ll share some of my favourites with you. This is naturally a total subjective choice simply based on the fact that I enjoyed the gelato from these shops and in some cases went back a few times to try other flavours.
Remember that gelato does not have to be sweet. There are many gelaterie making savoury gelato that can be served as an appetizer or instead of cheese. There are some really interesting flavours that are worth trying if you dare!
Tip : You can ask for a taste of the gelato before buying it
This is probably the most famous gelateria in Sorrento. When we visited the owner was in the store and very proudly showed us a photograph taken with the Pope. On any given day there are more than 80 flavours to choose from.
Try : Cream of lemon, croquante, salted caramel, pistachio, cherry
Gelateria del Teatro
The website describes this as a laboratory of taste. Thinking about it I had to agree. I simply have to visit this shop. I feel cheated if I miss an opportunity. They have a camera in the kitchen, so while you are eating your gelato you can watch how it is being made. The flavours are wonderfully creative.
Try: Sage & raspberry, Crème brûlée, Lavender & white peach, White chocolate & basil, Ricotta, fig and almond.
Gelateria Dei Neri
As it happened this was very conveniently located in the road (Via dei Neri) that I was staying in. It is not far from the Uffizi, so whatever you do make a detour to taste this gelato . By all accounts this is the best gelateria in Florence. It is a family run business and they use the finest ingredients available. The flavours are innovative and moreish.
Try : Chocolate & orange, gorgonzola, fior di late, ricotta & fig, raspberry
What’s your favourite flavour of gelato?
HERE ‘S A REMINDER TO SAVE TO PINTEREST FOR LATER