Posts Tagged ‘gelato’

Italian ice cream, called gelato, is smoother and creamier than its American counterpart thanks to the process and ingredients. 

Gelato is churned at a slower rate than ice cream so less air is mixed into the ingredients.  That leads to a denser product.  Plus, it’s stored differently and eaten at a lower temperature.  There’s a lower fat content, which along with the fresh ingredients, leads to a more intense flavor—particularly fruit ones. 

While the consistency is closer to soft-serve than hand-dipped ice cream, it’s never served from one of those big silver machines.  Similar to hand-dipped, flavors at the gelateria are laid out in a glass display case and are dished out with a flat spatula rather than an ice cream scoop.

Not all gelaterie are created equal (although, really, it is hard to find bad gelato in Italy), so look for “nostra produzione,” or “produzione propria” for homemade, quality gelato.

And that’s why having gelato is a “must” on any trip to Italy.