Summary
There’s nowhere quite like Italy when it comes to ice cream (or gelato, as the locals refer to it). Italy is famous globally for its ice cream, and you’ll discover a homemade ice cream parlour in every city or town you visit. It’s a delightful aspect of Italy that many cherish, and based on popular reactions, it seems I’m not alone in this affection.
Interestingly, ice cream’s origins trace back to Ancient Greece, where snow was combined with honey and fruits in Athens to create early forms of ice cream, a tradition that emerged in various parts of the world over 2,000 years ago!
Italian artisans arguably excel at producing ice cream today. Their craftsmanship ensures that ice cream is often crafted in small batches, emphasizing quality over mass production, which enhances the experience for consumers.
However, not every gelateria maintains such quality. There are standout places excelling in creating mouthwatering flavors, while some simply do not meet expectations.
Previously, knowing a gelato was homemade was usually a clear indicator of quality. Nonetheless, today it can be challenging to discern between good and bad parlours without exhaustive memorization of recommendations across Italy.
As a frequent visitor to Italy over several years, where indulging in gelato became a routine, I have gained insight into distinguishing the best ice cream spots from less favourable options.
Much of my insight regarding where to enjoy ice cream in Italy comes from the locals I’ve encountered.
Throughout my time in Italy, I’ve engaged in numerous food tours, dined with locals, and explored alongside friends in various cities. My frequent travels, often once a month for over a year, have allowed me to learn insights that enable me to provide you with tips for discovering the best gelato in Italy.
Let’s explore the top tips for finding the best gelato!
1.) Look out for the colours.
Specifically, pay attention to the colours of pistachio and banana. If the pistachio appears bright green or the banana appears bright yellow, it’s a sign to steer clear of that gelateria. These colours indicate the use of artificial ingredients, as natural versions of these flavours are much duller: pistachio is typically a light brown, while banana is often a lighter grey.
This detail is particularly significant for pistachio, as it’s an expensive ingredient. If you happen upon establishments that skimp on quality for flavors like these, you can expect similar compromises throughout their offerings.
The best gelato places pride themselves on using high-quality ingredients, thus avoid those with garish colours in their ice cream.
2.) Check the consistency
The nature of artisanal gelato production means it is usually denser, making it less likely to hold shape as compared to lower-quality ice creams. This density results from a lesser amount of air being churned into the mix, enhancing the flavour profile of the gelato.
In essence, high-quality gelato tends to lose its shape quickly and retract back to a flatter state in contrast to store-bought ice creams, which tend to maintain their shape.
*For clarification, honey has a higher viscosity than water, and gelato has a higher viscosity than honey.
3.) Avoid tubs
A telltale sign of less quality gelato is often found in the packaging. Tubbed gelato can be indicative of industrial production, lacking the personal touch of true Italian craftsmanship.
While I enjoy the occasional tub of commercial ice cream, the essence of the Italian stunning quality lies in the artisanal gelato experience. You should primarily seek gelaterias that display the gelato in cylindrical containers.
If cylindrical containers are absent, look for rectangular metallic tubs. Though both types may host good and bad flavors, they can still serve as indicators of quality options.
4.) Look out for seasonal fruits
When purchasing seasonal fruits, one can often find that out-of-season fruits, like strawberries, may appear visually appealing but lack sweetness and taste, which can be disappointing. This logic also applies when looking for ice cream flavours during different seasons.
While it is possible to find certain fruits year-round, the freshest and tastiest ingredients are those in season and locally sourced. Thus, be cautious when seeing non-seasonal flavours available; it may suggest they are less fresh.
Major sidebar: Enjoy ice cream any time of the year if it brings you joy! 😊
5.) Do taste tests
It’s essential to remember that tasting various flavors is encouraged. Initially, I felt hesitant to ask for samples, worrying it seemed greedy. However, I discovered it’s entirely acceptable to request tastes until you find your preferred flavour. Just be reasonable about it—asking to sample everything isn’t practical.
Taste preferences are subjective, so if you love bright green pistachio ice cream, then enjoy it guilt-free! After all, ice cream is meant to be a source of happiness.
Honourable Mention
Don’t be afraid of a queue
This concept extends beyond gelato; it also applies to all culinary experiences. Whether in Florence or a Singapore street market, a long queue generally indicates excellent food. Moreover, a line at a gelateria can signal that the establishment’s gelato is well-loved.
Nonetheless, it’s wise to observe the group in line. If they seem to congregate together—such as a school bus dropping off all at once—it might not signify the best gelato experience. Alternatively, a gathering of strangers likely discovered this gelateria independently, suggesting it’s a local favourite.
