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How to Spot Good Gelato

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I read this article in a archeologist's blog, and thought it appropriate to share it here. Enjoy!

http://www.exurbe.com/?p=2392

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  1. Spot on, the artificial coloring and foamy looks are a giveaway and have sadly become way too common. I would also add that bad gelato is horrendously sweet. Really good gelato is not supposed to make you thirsty, which is what happens with the bad ones!

    1. It's very good, but I can't say the same about his remarks on pasta.

      1 Reply
      1. re: mbfant

        As Maureen said, his remarks on pasta are not very good. In fact, the remarks show that while purporting to be knowledgeable, he knows very little.

        Am sorry to say that IMO, he made too many errors re gelato. For instance, his comments about fior di latte and nocciola are way off base.

      2. Don't agree with shunning the fruit & dairy combo - it is gelato like that, without dairy, it is sorbetto.

        1. Thanks for sharing, but I fear this post is so filled with errors and generalizations, that it is not very useful.

          www.ElizabethMinchilliInRome.com

          2 Replies
          1. re: minchilli

            Out of curiosity, what would you (all who've responded so far), consider the accurate and reliable ways to spot good gelato?

            1. re: AlexRast

              no neon colors (i check pistacchio); no overflowing tubs (lids or at least level with rim); no big cone outside the door that says "artisanal"; no "smurf" flavor are the first signs that can be checked out within 5 seconds. An ingredients list with only fruit, chocolate, milk, egg, sugar etc (natural things!) can be consulted in a second step.