As with most things in Italy, when it comes to gelato, quality is EVERYTHING. Italians are masters of food and are very particular in the way things are done.
For starters, 'gelato' is not the Italian word for 'ice cream.' It translates to "frozen" or "freeze". It traces its roots all the way back to 1565, and its invention is attributed to a Florentine, Bernardo Buontalenti. It differs from a North American version in that it has more milk and less cream than we are used to and no egg yolks. It is also churned at a slower rate and served at a slightly higher temperature. This all makes gelato denser and smoother than hand-dipped ice cream. Because there is less milk fat, the flavors coat one's mouth and seem brighter and more intense.
Located in the San Giovanni district of Rome, my partner, our friends, family member, and I decided to go to Freddo, meaning "cold" in Italian, for some local gelato.
The first step to finding top-quality gelato is where many tourists fall victim. Any gelato one's eating should not be piled up so high that it resembles a mountain. Look for flat metal tins, which may have lids on them.
This establishment uses only selected ingredients to elaborate their classic flavors and unique combinations. In order to obtain a natural product, they don't use emulsifiers, preservatives, dyes, industrial flavors, or hydrogenated or refined vegetable fats, which some of us got some frozen treats. They were so creamy with many delicious flavors and the best around. Portions were healthy, and the price was comparable to the area. The staff was friendly.
As one plans an Italian trip, remember that gelato is more than just a treat: it's an experience. read more