As more and more tourists travel to Italy, they are looking forward to the highly anticipated experience of enjoying one of Italy’s most famed desserts: Gelato! It is different from ice cream in that it contains less fat and air. Slow churned, it also has a denser texture and more flavor. There are several ways to distinguish genuine authentic gelato as opposed to the processed commercialized version that is made by faster methods and sold primarily to tourists who are unaware of the difference.
1. Display and Storage
The manner in which the gelato is displayed is very telling of its quality. Gelato should not be piled to overflowing in the container. This is an indication that it has been whipped and most likely contains added fats, powders or emulsifiers to produce such volume. Often these types of gelatos are decorated and meant to draw attention.
Authentic gelato is slow churned and usually fill the container just up to the top. The containers are usually make of metal as it guarantees the best temperature control. They are not very decorated and sometimes even covered. Although they may not look as appealing, your taste buds will definitely notice the difference in flavor and quality.
2. Color
True gelato will be the color of the actual flavor, without dyes added. Therefore nothing will be an unnaturally bright color. For example, pistachio is naturally brown, not green and banana grey not yellow.
3. Ingredients
A verified artisanal gelateria will have ingredients posted or easily provide a list if requested. There is pride in being a producer of authentic gelato and a genuine gelatiere (gelato maker) will be excited to tell you from which regions of Italy his ingredients are imported.
4. Flavor
Since gelato is made daily, the flavors offered should be only those that are in season. Summer fruit choices such as watermelon or strawberry sorbetto should not be an option in December. Basic flavors that are available year round should be served simply and without added flavors to mask the fact that they are not fresh. Also, samples should be give without issue before making a decision.
Regardless of where or when you visit Italy, gelato should be sampled daily, if not multiple times per day, in every location you visit! Each region has their own variation of color and flavor to add to this icy treat and you wouldn’t want to miss out on one of Italy’s most iconic desserts.
My favorite flavor is nocciolo ( Hazelnut ) 💯🇮🇹🍦