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| Rialto Bridge, Venice (c) 2015 by David Ourisman, all rights reserved |
After spending the day exploring Venice, Florence, Rome, or another destination in Italy, it's time for gelato. I just read an informative blog on the subject posted by Concierge in Umbria, one of the destination management companies we work with. Follow this link to see the article itself, or read on to read my four tips for the best gelato.
1. Gelato is softer and creamier than ice cream because it has lower milk fat and is served at a warmer temperature.
2. Stay away from brightly colored, fluffy waves of gelato. Bright eye-catching colors? This is your clue that food coloring has been added. Fluffy waves? Air has been pumped into the product to volumize. What you want is gelato with dull, natural colors that lays hard and flat in the tin.
3. Made in house? Hah! That doesn't necessarily mean what you'd think. Gelaterias can use prepackaged mixes and still legally advertise gelato fatto in casa.
4. Buy what's in season. Strawberries in winter? This gelato has likely come from a mix. Go for what's fresh and natural.
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