I have a confession to make. I am currently on the sixth day of my five day Italian gelato streak. Maybe I am making up for the last time I visited Italy and I …gasp!…did not eat any gelato! I came to this realization a little too late, on the plane ride home. It was January to be fair and we were only there for three days, but still, we’re talking about gelato here.
Anyways, now that its August and we’re staying along the sea, we’ve taken up the pastime of the nightly passeggiata (leisurely stroll). My 4 year old son has been conditioned like Pavlov’s dogs. Every evening when we start our stroll he asks about gelato. He once again reminds us when we turn onto Via Roma, the home to the most central gelatarias in town. So of course, we stop in for a gelato. After a 1-2 hour stroll we deserve it, right? And apparently Italian gelato is not all that unhealthy! Read on to find out more surprising facts about gelato and how to spot a good gelateria.
Gelato Basics
1. Italian Gelato and ice cream are most definitely NOT the same thing
Anyone who has ever tasted gelato in Italy knows, it is definitely not the same as ice cream. I remember during my mom’s first trip to Italy, after sampling a few different gelatos, she mentioned that she thought gelato was better than ice cream. I told her “Of course it is!”. Very few will argue with that. Gelato is composed of significantly less air, resulting in a more intense flavor. It is also served at a warmer freezing temperature. G
2. Italian Gelato is healthier than ice cream
It is often made daily and with all-natural ingredients. It also contains 70% less fats. Less fat=fewer calories.
3. Italian Gelato dates back to the 16th century
However, in Sicily they have been enjoying a form of gelato for much longer. Ancient Greeks or Romans would transport snow from the mountains, which would be mixed with fruit juices. When the Arabs introduced sugar cane in the 9th century, the result was more of a sorbet, much more akin to the gelato we are familiar with today.
4. There is such a thing as a gelato sandwich
No, it is not like the ice cream sandwich you may be picturing, ice cream sandwiched between two cookies. No, this is gelato served on a sort of slightly sweet bread called a brioche. I have never actually ate one. They are popular in Sicily, but can be found throughout Italy. If I make it there I guess I’ll have to try it!
5. Many Italians prefer a cono (cone) to free up their other hand.
Italians are known for their use of excessive hand gestures when communicating. Eating ice cream in a cup would limit their ability to fully communicate!
6. Fresh gelato is important
Gelato is best consumed the day it is made. At the most, a couple of days. After that it becomes hard and is much less tasty.
7. There are very few chain gelaterias
No Dairy Queen here! Most gelaterias are family owned and operated. One exception is Grom.
8. So many different flavors!
However, you won’t find anything like “Moose Tracks” or “cookie dough”. Italian gelato flavors are much more simple. Classic flavors include cream (custard), hazelnut, vanilla, chocolate, stracciatella (similar to chocolate chip), and pistachio. There are typically many fruit flavors, such as strawberry, peach, or lemon. In addition, there are some very uniquely Italian flavors. Some of the interesting flavors I have tried include torrone (nougat), tiramisu, zabaione, nutella, baci (chocolate hazelnut candy), and gianduja (chocolate hazelnut).
9. You can typically choose up to three flavors
Unless you order the very smallest size (not many do), you will get to choose two flavors. Typically for only about 50 cents more, you can choose a third flavor! This is great news for us indecisive types
Spotting a Good Gelateria
Of course you can ask a local or look for a gelateria with a long line. However, there are other ways in which to spot quality gelato.
1. Italian Gelato should not be formed into tall mounds
Sure, a glorious mound of gelato may look appealing, but if the gelato is able to be formed into a mound it means that either it’s been frozen solid, meaning it won’t taste as good, or chemicals have been added to help it remain solid. Look for gelato that is level with the container. Better yet, some places store their gelato in a container with a lid to protect its integrity.
2. Stay away from bright colors.
My 4 year old son does enjoy “Puffo” (or “Smurf”) gelato because it’s blue, and I won’t judge if you do order blue gelato. However, I’ve been told that if you look at the banana or pistachio flavored gelato and their bright yellow or green, then they’re not likely made with fresh ingredients. Also mint shouldn’t be green, it should be white.
3. Look for these key phrases:
“Artiginale” (artisanal), “gelato fatto en casa” (homemade), or “produzione propria” (our own production) are all phrases to look our for to ensure a higher quality gelato.
Final Thoughts
In the end, I’d say don’t get too caught up in finding the freshest, most popular gelato. I personally have never met a gelato I didn’t like…except maybe licorice flavored gelato…but that had nothing to do with the quality.
Are there any Italian gelato flavors you LOVE or any you HATE? Drop a line and let me know. I’m always looking for new flavors to try.
