Finding the Best Gelato in Rome

Finding

THE BEST GELATO In Rome

SELECTING A GELATERIA Gelato has a rich history in Italy. Cold deserts have been considered a delicacy for hundreds of years when snow was brought down from the mountains in Mesopotamia to cool the drinks of rulers. It wasn’t until the turn of the century that gelato became a widely enjoyed desert. Caterina d’Medici hired Cosimo Ruggieri who was an alchemist and astrologer who invented gelato as we know it today. In the 1920s new machines were invented, which made it possible for gelato to be made in less time and required fewer people to run the machines. After that gelaterias popped up all over Italy. It can be difficult to determine if a gelateria is authentic. This book is a guide to help you decide where to get your gelato fix.

PADDLE SERVER The best gelaterias use a paddle to serve their gelato. Gelato is typically served as a curved sliver. Many galeterias now use scoopers to ball up the gelato which doesnt allow for multiple flavors to be blended together as well.

NATURAL INGREDIENTS It is Italian law that all the ingredients in gelato are clearly listed. This is a great way to determine if the gelato is authentic. A good gelateria will only use natural ingredients. It is more expensive and takes more skill to get strong flavorings with only natural ingredients.

SUBTLE SIGNS Always avoid shops with large signs advertising their offerings. Neon signs in the shape of gelato cones are never a good start. Many gelaterias have large gelato shaped trashcans outside their shops. A serious gelateria would not advertise in a flashy way.

TRANSLUCENT LEMON When trying to determine if a galeteria has been using natural ingredients and processes it is good to look at the lemon flavor. The gelato should be slightly translucent around the edges and not thick and creamy. It is more difficult to make sweet and flavorful lemon gelato with only water and lemon juice.

LOW DISPLAYS Many gelaterias try to draw in customers by displaying their gelato in large mounds covered in fruit and decoration.

This is a clear sign of bad gelato. In order to get it to stay in that form they have to put chemicals and lots of air into the gelato. Water based gelato, which is preferable, is softer and lies low in the cases.

AUTHENTIC COLORING Authentic gelaterias will only use natural ingredients, which includes natural coloring. Always avoid gelaterias that serve bright green mint. It should be white with hints of green.