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The Scoop on Gelato - Part 2

Quick Overview

“It’s so sublime, it’s a wonder it’s not illegal.”


-Voltaire


 


Why it’s NOT ice cream & what you want to look for…


Since it’s made with milk and not cream, there is less butterfat (4-8% vs/ 14% for ice cream)  which is why it’s so creamy-melt-in-your-mouth deliziòso!


Although it is prohibited by E.U. regulations to increase the volume with added water or “fluffing with air” (aka “overrun), you will see fluffy mounds of brightly colored gelato often topped with an identifying fruit or ingredient (ex; strawberries on strawberry gelato, etc.).


Warning: Gelato that is too fluffy and/or too colorful may have eye appeal but it’s not your best choice.

The Scoop on Gelato - Part 2

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Full Article:

Why it’s NOT ice cream & what you want to look for…

Since it’s made with milk and not cream, there is less butterfat (4-8% vs/ 14% for ice cream)  which is why it’s so creamy-melt-in-your-mouth deliziòso!

Although it is prohibited by E.U. regulations to increase the volume with added water or “fluffing with air” (aka “overrun), you will see fluffy mounds of brightly colored gelato often topped with an identifying fruit or ingredient (ex; strawberries on strawberry gelato, etc.).

Warning: Gelato that is too fluffy and/or too colorful may have eye appeal but it’s not your best choice.

 

 

Look for true artisanal gelaterie who make small quantities by hand with locally sourced, high quality fresh ingredients. Made fresh daily and frozen quickly is why it is so creamy and deliziòso. It’s also why you will  really taste the true flavors and, once you have, there’s no going back to less than authentic.

 

 

Gelato vocabulary:

Gelato: no definition needed I hope!

Gelateria: where you go to get your gelato

Gelaterie: when you visit more than one gelateria

Gelataio: who you thank for your gelato

 

 

Gelato protocol - Ordering like a pro!

  • Take a look at the gelato flavors (gusti) and decide which flavor(s) you want (this is the hardest part!).
  • How many scoops/flavors you can choose is determined by the size of the cone or cup. 
  • Then decide if you want a cone (“cono”) or cup (“coppa”) and which size.
  •  

 

Then…

  • Now that you know exactly what you want, you PAY FIRST:
  • Pay the cashier for your gelato (look for cassiere  or cassa).
  • Pay and get your receipt aka scontrino. 
  •  

 

Next…

  • If you still haven’t decided what flavors you want, decide first, then wait your turn.
  • When you’re ready, give the gelatiao your scrontino.
  • Indicate cone or cup (sometimes they are the same price) and what flavor(s) you want.
  • If you are unable to pronounce flavors (gusti) in Italian, smile and point!
  • Enjoy!
  • Repeat steps 2 - 8!

 

Added bonus: Gelato in Italy is incredibly inexpensive. Like their delicious coffee, it’s one of the foodie treasures and bargains of Italy so, indulge freely! 

 

Content & all photos © Victoria De Maio

 

October 9, 2017

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