When we think of Italy, we think of pizzas and pasta. However, dive into a creamy chocolate gelato or a crunchy stracciatella, and you can watch your whole palate open up to the explosive desserts scene in the world’s living art gallery. Gelato, a denser version of ice cream, has a higher proportion of milk and a lower proportion of cream and is churned at a slower rate than ice cream. When you uncover the world of gelato, you can be sure that these ‘artigianale’, meaning hand-made, are made using only the freshest ingredients. Here you’ll learn that hand-made, all-natural banana gelato is white like the fresh fruit and not yellow. It’s all about seasonality and techniques handed down through generations that make gelato so special. Whether you’re sampling the delicious, contemporary flavors that are churned out daily in Caparina or whether you indulge in some gluten-free, artisanal options at Vivoli, you’ll immerse into traditions that hint of Rennaissance Florence, where gelato was rumored to have been invented. From hole-in-the-wall spaces entrenched in Italian history to family-owned cafes, the recipes are somehow interlinked and yet personalized to tell a unique personal story of the makers against the larger backdrop of the history of this European country.
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