Like many members of our tour group, I tried to have gelato every day. Out of my 15 days in Italy, I think missed enjoying a scoop of gelato on just one day (there were some days I had gelato twice so I made up for that loss). I was not alone in this quest. Many other members of our tour seemed quite interested in trying gelato everywhere we went!
Good gelato is available to me in Chicago. In fact, very good gelato is sold just a half-mile from me at a small artisanal shop. But, gelato I tasted in Italy is in a class by itself. The word gelato literally means frozen, but everyone will know you mean the frozen delight if you ask for it!
Gelato contains more milk than cream. That makes it freeze at a lower temperature than ice cream so it tastes cooler and, I think, more refreshing. Gelato is churned more slowly than ice-cream, so it has less air in the final product and therefore is denser. Gelato contains less milk fat than ice cream. Milk fat can coat the tongue and dull the taste buds. Gelato experts suggest these factors give gelato a more intense flavor than most ice creams can offer. Some purists say gelato does not contain egg yolks (unlike ice cream) but several flavors I saw used egg yolks in their custard base. So this isn't a universal distinction.
Good gelato is available to me in Chicago. In fact, very good gelato is sold just a half-mile from me at a small artisanal shop. But, gelato I tasted in Italy is in a class by itself. The word gelato literally means frozen, but everyone will know you mean the frozen delight if you ask for it!
Gelato contains more milk than cream. That makes it freeze at a lower temperature than ice cream so it tastes cooler and, I think, more refreshing. Gelato is churned more slowly than ice-cream, so it has less air in the final product and therefore is denser. Gelato contains less milk fat than ice cream. Milk fat can coat the tongue and dull the taste buds. Gelato experts suggest these factors give gelato a more intense flavor than most ice creams can offer. Some purists say gelato does not contain egg yolks (unlike ice cream) but several flavors I saw used egg yolks in their custard base. So this isn't a universal distinction.
Tips for buying gelato:
1) Seek out artisanal gelato. Look for signs proclaiming Gelato fatto en casa (homemade), Produzione propia (our own production), or Artiginale (artisanal). These signal both a higher quality of ingredients and finished products.
2) Check out their pistachio gelato. If its color is an artificial bright green, this is probably not a good place. Ideally, flavors should resemble actual food used in their production. Avoid bright-green pistachio gelato.
Ask for a taste. If the gelato contains real pistachios, this is a great sign. Pistachio is one of the more expensive flavors to make, so if they're using real ingredients, that speaks to a commitment to quality. If it tastes artificial, then thank them and walk away.
3) Look for natural colors. Banana gelato should not be bright yellow. Fagola (strawberry) should not be bright pink. The photo above left is what it should not resemble. But, the flavor pictured was actually a yummy melograno (pomegranate) and it seemed about the right color.
Look for muted colors (except for chocolate) for many flavors. Limon (lemon) should not be neon yellow, but rather quite pale (almost white). Bright yellow should mean egg yolks are one of the ingredients, not yellow #2 food coloring.
4) Look for gelato in stainless tubs with lids. Experts suggest avoiding shops with mountains of gelato heaped high. But, I asked one shopkeeper about that. He said the majority of shops started doing that because tourists expect it and they need their business. So, he puts a half-tub of gelato on top of a full tub to heap it high to pull in customers. I actually saw him doing this as I came into the store. He said it is pazzo (crazy) but it sells gelato.
5) Ask locals where to get the best gelato nearby. Then, ask their favorite flavor. If they say something pazzo like noce di cocco (coconut), consider the source (I admit I'm biased—I detest coconut), and go ask others for their suggestions. If they say cioccolato (chocolate) then, in my (not-so-) humble opinion, you are good to go with their recommendation!
6) Be adventurous. Italians have created flavors of gelato you're less likely to see in the US. One of the best gelatos on the entire trip was the saffron gelato I tried in San Gimignano. It was heavenly and so flavorful but well balanced. The Michelle flavor created there for Michelle Obama's visit was equally delightful. It was a good thing we were on the way to the bus when I got a cup of the saffron or I might have spent our entire time there eating saffron gelato!
Our guide Sarah treated us all to ricotta gelato from L'Arco del Gusto when we were in Civita. It was delicious. I had never considered that gelato could be made from something like ricotta. It was a bit softer and coarser than regular gelato but it coated your tongue with amazing flavor!
7) Gelato flavors to look for in Italy that you may not find in the US:
Bacio—it is like Nutella gelato but with the addition of real hazelnuts (I think they were roasted)
Nocciola—hazelnut gelato (but without the milk chocolate in Nutella)
Liquirizia—If you like licorice, you should enjoy this gelato (licorice is not a flavor I enjoy at all but I saw a number of folks order it and who appeared quite happy with their choice).
Zabaglione —an eggy custard flavor with marsala wine
Stracciatella—a lighter version of chocolate chip made by drizzling melted chocolate over fior di latte gelato and then mixed in after the chocolate has hardened
Cioccolato Con Peperoncino—chocolate infused with hot peppers. I actually like to put black pepper into chocolate desserts when I bake to boost the chocolate flavor so I thought this would be great. I had a taste of this at a stand in Vicenza, but it was way too hot for me. The server me told me they used cayenne but some other gelateria use milder peppers. I never saw it anywhere else to try it again.
Cannella—a yummy cinnamon gelato. I only saw it in Siena, though so I'm not sure how prevalent it is in Italy.
Zuppa Inglese—a custard base with a bit of sponge cake and sweet red liqueur (sherry?)
1) Seek out artisanal gelato. Look for signs proclaiming Gelato fatto en casa (homemade), Produzione propia (our own production), or Artiginale (artisanal). These signal both a higher quality of ingredients and finished products.
2) Check out their pistachio gelato. If its color is an artificial bright green, this is probably not a good place. Ideally, flavors should resemble actual food used in their production. Avoid bright-green pistachio gelato.
Ask for a taste. If the gelato contains real pistachios, this is a great sign. Pistachio is one of the more expensive flavors to make, so if they're using real ingredients, that speaks to a commitment to quality. If it tastes artificial, then thank them and walk away.
3) Look for natural colors. Banana gelato should not be bright yellow. Fagola (strawberry) should not be bright pink. The photo above left is what it should not resemble. But, the flavor pictured was actually a yummy melograno (pomegranate) and it seemed about the right color.
Look for muted colors (except for chocolate) for many flavors. Limon (lemon) should not be neon yellow, but rather quite pale (almost white). Bright yellow should mean egg yolks are one of the ingredients, not yellow #2 food coloring.
4) Look for gelato in stainless tubs with lids. Experts suggest avoiding shops with mountains of gelato heaped high. But, I asked one shopkeeper about that. He said the majority of shops started doing that because tourists expect it and they need their business. So, he puts a half-tub of gelato on top of a full tub to heap it high to pull in customers. I actually saw him doing this as I came into the store. He said it is pazzo (crazy) but it sells gelato.
5) Ask locals where to get the best gelato nearby. Then, ask their favorite flavor. If they say something pazzo like noce di cocco (coconut), consider the source (I admit I'm biased—I detest coconut), and go ask others for their suggestions. If they say cioccolato (chocolate) then, in my (not-so-) humble opinion, you are good to go with their recommendation!
6) Be adventurous. Italians have created flavors of gelato you're less likely to see in the US. One of the best gelatos on the entire trip was the saffron gelato I tried in San Gimignano. It was heavenly and so flavorful but well balanced. The Michelle flavor created there for Michelle Obama's visit was equally delightful. It was a good thing we were on the way to the bus when I got a cup of the saffron or I might have spent our entire time there eating saffron gelato!
Our guide Sarah treated us all to ricotta gelato from L'Arco del Gusto when we were in Civita. It was delicious. I had never considered that gelato could be made from something like ricotta. It was a bit softer and coarser than regular gelato but it coated your tongue with amazing flavor!
7) Gelato flavors to look for in Italy that you may not find in the US:
Bacio—it is like Nutella gelato but with the addition of real hazelnuts (I think they were roasted)
Nocciola—hazelnut gelato (but without the milk chocolate in Nutella)
Liquirizia—If you like licorice, you should enjoy this gelato (licorice is not a flavor I enjoy at all but I saw a number of folks order it and who appeared quite happy with their choice).
Zabaglione —an eggy custard flavor with marsala wine
Stracciatella—a lighter version of chocolate chip made by drizzling melted chocolate over fior di latte gelato and then mixed in after the chocolate has hardened
Cioccolato Con Peperoncino—chocolate infused with hot peppers. I actually like to put black pepper into chocolate desserts when I bake to boost the chocolate flavor so I thought this would be great. I had a taste of this at a stand in Vicenza, but it was way too hot for me. The server me told me they used cayenne but some other gelateria use milder peppers. I never saw it anywhere else to try it again.
Cannella—a yummy cinnamon gelato. I only saw it in Siena, though so I'm not sure how prevalent it is in Italy.
Zuppa Inglese—a custard base with a bit of sponge cake and sweet red liqueur (sherry?)
I hope this prepares you to find and enjoy some amazing gelato when you next venture to Italy.