The roots of gelato go back to ancient Rome and Egypt, where rulers indulged in ice flavoured with fruit juices and honey. However, the modern form began to take shape in the 16th century at the Medici court in Florence, where the famous alchemist and chef Bernardo Buontalenti created the first true gelato as we know it today.
Gelato contains less cream and more milk than regular ice cream, which reduces the fat content to around 4-8 %, compared with 14-20 % in conventional ice cream. In addition, it mixes more slowly, allowing less air into the mixture, giving it a denser texture.
The most common flavours are of course the classic vanilla (vaniglia), strawberry (fragola) or forest mix (frutti di bosco), lemon (limone), pistachio (pistacchio), cream (fior di latte), chocolate (cioccolato), hazelnut (nocciola) or the typically Italian stracciatella (cream with dark chocolate chips).
Other types are also worth trying - e.g. there are other gelato flavours to try, such as caramel panna cotta, sweet nutella, tiramisu, smarties, biscuit (cookies, kinder), mint (menta), blue smurf (puffo) or chocolate with chilli.
The ice cream can be put in a cone (in cono) or in a plastic or paper cup (nella coppetta). The portions - scoops - are bigger than what you normally get here, as the Italian usually scoops a nice heap from the tub with a spatula or ice cream scoop.
In recent years, frozen yoghurt has also become very popular in Italy, you can buy it in a grocery storecalled Yogurteria, where they often sell yoghurt ice cream in one window and bake fresh crepes with Nutella in the other.
But don't forget to try other delicious Italian desserts such as tiramisu, profitterol, crostata or panna cotta in addition to the amazing gelato.
If you don't feel like eating gelato, but need to refresh yourself on a hot day with something very cold, have a granita. The most common flavours are orange or lemon, kiwi, strawberry, mint or coca-cola.
Where can I get the best gelato?
In Italy, gelaterias are divided into two groups: industrial and artisanal. If you want an authentic experience, look for the "Gelato Artigianale" sign, which means the gelato is made using traditional methods and without artificial ingredients. The most famous gelaterias include:
- Gelateria dei Neri (Florence) - one of the best rated in Tuscany.
- Giolitti (Rome) - a historic gelateria dating back to 1900, popular with celebrities.
- La Carraia (Florence) - renowned for its creamy texture and intense flavours.
- Gelateria Alberto Marchetti (Turin) - known for its traditional approach and quality ingredients.
Whether you enjoy it while strolling through the streets of Rome, on the sunny coast of Sicilyor in a cosy café in Milan, one thing is certain - gelato tastes best in Italy.
