As we walk around Italy, one of the most popular questions the kids ask is certainly not “Can we go to that museum?” or “Can we walk a little further?”, it’s “Can we get gelato?”. So who invented gelato and why is it so good? Why isn’t it more common in the US? And how do they get away with flavors like pepperoni and rice? Well I certainly don’t have all the answers, but here’s what I do know. The story goes that in 1565 Bernardo Buotalenti first created the treat for Duke Francesco de’ Medici right here in Florence. Gelato is made with whole milk, eggs, sugar and natural ingredients such as fresh fruit, nuts, and cocoa beans. It is also less firmly frozen, making it smoother but melting a little faster. Ice cream on the other hand is made with cream (which is higher in fat) instead of milk. Air is then whipped in and can account for up to half of the carton in lesser quality brands. Gelato has no air, which means a much more dense, rich, and creamy treat. The one downside to all the fresh ingredients they use might be that you can’t find your favorite flavor if it’s not in season. Some shops go as far as changing their menu each month to keep up with what’s in season. One such place, that happens to be my favorite, is Grom. Luckily we found them early on as the melone’ (cantelope) is unbelievable, but won’t be around for long. They have a great website with lots of information about how, and where, they acquire the best ingredients. www.grom.com It also helps you explore the next flavor you may want to try. Sorry we can’t send you some.
