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No Italian food guide would be complete without featuring gelato. Everyone has had or at least heard of gelato at one point or another, but not so many could actually tell you what makes it different from ice cream. A true gelato is churned at a slower speed than your average ice cream, making it more dense and less airy. A typical American ice cream is made with lots of… cream. Gelato is made with less cream and more milk, as a result, the fat content and melting point are lower. Another ingredient that differentiates ice cream, although some custard-flavored gelatos include it, is egg yolk. Like ice cream, the quality and flavors of gelatos vary greatly, so it’s futile to argue which is better. After all, gelato is the Italian word for ice cream, it just happens that they make their ice cream differently.
Where to find great gelato
Florence: Serving artisan gelato since 1939, Perchè No! is a local favorite.
Rome: With natural ingredients, all the classic flavors, plus some more adventurous ones, Come il Latte hasn’t been around that long, but the’ve already made their mark on the Roman gelato scene.
Venice: Gelateria Alaska (Calle Larga dei Bari 1159) is well known for 3 things: delicious hand-made gelato, its passionate owner and gelato-maker, Carlo Pistacchi and a range of inventive flavors, from artichoke to cardamom.