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re: dcortara
That would be Del Secco's. I haven't tried it either. What do you know about the ingredients?
http://www.gelatoandsweets.com/
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Del SecCo's Gelato 'N Sweets
6285 Commerce Blvd, Rohnert Park, CA
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CiCi in Mill Valley: http://www.gelateriacici.com
Obsessively from scratch with seasonal fruits. The best I've had in these parts. -
The most hardcore from-scratch ice cream places don't make gelato per se, but some of them have a similar texture.
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Ici Ice Cream
2948 College Ave, Berkeley, CA 94705Bi-Rite Creamery
3692 18th St, San Francisco, CA 94110Sketch Ice Cream
1809 4th St, Berkeley, CA 94710Tara's Organic Ice Cream
3173 College Ave, Berkeley, CA 94705Humphry Slocombe Ice Cream
2790 Harrison St, San Francisco, CA 94110›6 Replies-
re: Robert Lauriston
Ice cream and gelato are different. I don't think any in that list are even close to gelato. The only place that I think matches gelato in texture is Citizen Cake which for years I belived was gelato and almost still refuse to believe it is ice cream.
Still, because of the OP request, I didn't mention it because it is ice cream.
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re: rworange
Most of them are denser (have lower overrun) than most American ice cream.
Gelato in Italy varies a lot. Typically it's much lower in butterfat than American ice cream and contains no cream, but not always. Textures vary from whipped cream / mousse to the dense, sticky stuff people expect here.
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re: Robert Lauriston
Yes, but the OP is looking to compare a gelato with that base to one without. Even narrowing it down to the category of local gelato, I'm not sure how much validity there would be to the comparison.
It is about technique and ingrediants.
Using ice cream as an example, Bi-Rite, Three Twins, Lala's and Fairfax Scoop (and probably most top of the line ice creams) use that Strauss base mix yet they are all different. Petaluma farms is using Spring Hills Jersey cream while Clover uses their own cream. So, there is also that to figure in, what dairy is the gelato using. A differet dairy at various gelato shops might produce different results ... along with technique and other ingrediants.
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Lush in Oakland
http://chowhound.chow.com/topics/618843I believe Gelato Firenze, also in Oakland, makes their gelato from scratch
http://www.chow.com/places/7165 -





