There is nothing in this world better then Italian Gelato! When I was on vacation in Bologna a few years ago, I asked my host and his girlfriend to recommend the best gelateria inthe city. Of course I got two different answers! And there was one that I ended up loving most right across the street from their apartment.
That’s the great thing about Italian gelato. There are so many wonderful flavors and so many excellent gelateria, in Italy and increasingly in the States, that it’s hard to go wrong. In Rome, there’s Gelateria Fatamorgana. Badiani in Florence gets a lot of votes. In Venice, some people like Gelateria del Doge on Campo Santa Margherita best. But when it comes to gelato, it’s almost impossible to go wrong.
And just what is gelato, besides delicious? It’s ice cream’s cousin, for sure. The main differences: less butterfat and more sugar. For more of the science of Italian gelato, read Wikipedia’s excellent gelato entry. As for the art of Italian gelato, that comes from the heart!
What prompted today’s post on gelato? I saw a tweet on Tour Italy Now’s twitter feed with an amazing video about Florence’s Italian Gelato Festival later this month. The video follows below.
I’m going to get this book with the great title Ciao Bella and try to make some at home.
Yours in sampling Italian gelato,