Travelling Italy is special. As well as being totally beautiful, the country boasts incredible food, delicious wine and offers beauty at every corner; however, when it comes to eating gelato, British tourists often go wrong
I can honestly say I’m totally in love with Italy. From the stunnning scenery to the food that never fails to tempt my taste buds, there is so much about the beautiful country that makes me feel happy, vibrant and at home; perhaps that’s why I’m so interested in trying to experience what it has to offer to the best of my ability.
While I may strive to never overcook my pasta and pronounce “grazie” as well as I can at all times, there’s one trick I learnt early on in my travels, and it centres around food. If you visit Italy, you may be tempted to sample the huge gelatos on offer in the eateries that scatter the cobbled streets; however, many British tourists are making a big error when indulging in the sweet treat.
Gelato is a frozen dessert of Italian origin that’s pretty similar to ice cream but it’s usually denser, smoother and more flavourful due to its lower fat and air content. Even though the term “gelato” translates to “ice cream” in Italian, it refers to a specific type of frozen treat that is quite different to traditional ice cream due to its included ingredients, preparation and texture.
When you walk around Italy, you may see various cafes selling gelato on the same street, but it’s important to be able to note how they differ. Though I’m not an expert in everything Italian, there is one piece of travel advice I’ll never forget, and it was shared by an Italian taxi driver.
When travelling to a hotel, and speaking about gelato, the driver told me: “Never have gelato that is big – that is piled to the top. This is not real gelato.
“Real gelato is always flat. Anything else – the big ones, the bright colours – they are like the McDonald’s of gelato.”
As much as the bright colours of huge, piled up gelatos have never appealed to me, I quickly learnt his words were true. When I fancied sampling one, I headed to a cafe that he recommended, and it didn’t disappoint.
The gelato was sweet, yet creamy, and tasted totally delicious, but you could also tell it was homemade. The texture was smooth and soft, and it was the perfect addition to a hot summer’s day in the Italian sunshine.
Meanwhile, the other options, known as “fake gelatos”, are often made with artificial powders. This kind is also usually fluffier and lighter due to the whipping process.
Little you may know, chemicals are used to keep fake gelato puffed up and prevent deflation. This is why tourists should be wary of towering mountains of gelato topped with various decorations, as they aren’t often authentic.
According to experts, a real gelato will be dense, as opposed to fluffy. It should get packed into a cup or a cone with a paddle-like tool, and should never be scooped.
When at the counter, gelato should also lie flat in the serving dish or in a stainless steel canister. Sometimes it will also have a lid placed on top so you can’t even see it.
It should not be displayed in huge, mounting piles as it’s a product that the producer aims to keep as fresh and cold as possible. These are the top tips you need to follow to be in with a chance of sampling the best on offer.
A Roman tour guide said in a viral TikTok video: “If you see the big mounds, what are they trying to do? Impress you. But also, they whisk it up so they grow with the air and they go down in the evening. So you’re paying for air, literally.”
As well as this, you should also avoid bright, bold colours. If the gelato is a bold blue or pink shade, you can tell that the gelateria uses artificial colours, which implies it is likely to use artificial flavours too.
If a gelato is made with local, seasonal ingredients, then the colours will mirror this. So, stop eating with your eyes, and think about what gelato should really look like if you want it to set your taste buds on fire. Bon appetit!