“It’s so sublime, it’s a wonder it’s not illegal.”
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: 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!).
Now that you know exactly what you want, you PAY FIRST:
Pay the cashier for your gelato (look for cassiere or cassa).
When you’re ready, give the gelatiao your scrontino.