Italy’s delicious food culture inspired me to start experimenting and learn more about cooking, and during my time there I learned a thing or two about food. In my quest for the perfect Gelato (Italian ice cream), I picked up a few tricks on how to find the perfect Gelato…
The Color Of The Pistachio – Be Aware!
A great way to quickly check if the gelato is of good quality is to look at the color of the Pistachio flavor.
If it’s neon green or very bright in color, it’s a sign that the ice cream is manufactured and filled with artificial coloring and flavoring.
Good home made Pistachio gelato should have an earthy green color – in general, good gelato of any flavor should have soft, muted colors.
Make Sure The Gelato Is Hidden!
Although ice cream looks so much better when it’s arranged in a big mound with fruity decorations, it’s not a good sign if you want high quality ice cream.
High quality Gelaterias keep their Gelato in covered metal canisters, because that way they can preserve it better and keep the ice cream at the ideal temperature, giving it that perfect creamy, dense consistency.
Avoid Abundant Mounds of Gelato
The big piles of sculpted gelato behind glass counters have often been infused with air. In some cases, so much air is injected into the gelato during production, that half of it by volume is composed of air.
The whole concept of Gelato is that there is as little air in it as possible, which makes it dense and yummy – so next time don’t be fooled by the large mounds or the fruit on top, it might not even be used in the making!
4 Lessons From The Photos Above:
- Look at that blue smurf-colored gelato, that’s a bad sign of artificial flavoring and coloring.
- Fruity decorations look better than they taste.
- Sculpted gelato is a sign of air infusion.
- Everyone makes a mistake once in a while, but when you do … at least make sure the colors look natural 😉
Look for Produzione Propria
Try to find Gelaterias that make home made Gelato (preferably in the back room of the shop) and advertise their gelato as ‘produzione propria’.
Another tip is to avoid shops with bright neon signs outside, as often they’re a giveaway for poor quality – the best Gelaterias usually don’t use them.
Gelato vs Ice Cream
Gelato was one of the main things I longed to indulge in when traveling to Italy, but what is it about Gelato that makes it so much better than any other ice cream?
The main ingredient that differentiate Ice cream and Italian Gelato is milk.
Ice cream is made with cream and has air whipped into it. Gelato is made of milk and has no air added at all (except the small amount of air that is naturally produced in the churning process), which is why it’s so dense.
Good news for your Italy trip is that Gelato also has less fat and calories than ice cream – so no need to feel bad about eating too much of it! 😉
If you don’t have the time to find the absolute best local gelateria making home made ice cream, then GROM is a trustworthy brand that has shops all over the country.