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It's time for... GELATO! We decided that ANYtime was a good time for gelato. Breakfast? If we could find a place that was open! Gelato for lunch? Well of course, why ruin the delicious 3 hour dinner awaiting us by filling up with a more substantial lunch, when sugar, milk, and chocolate will suffice! Quite nutritious, too, when you figure in the protein value of the nuts, vitamins from the fresh fruits... well, maybe not, but gelato does have less fat then ice cream! Below we see the glorious display and array of flavors and colors (the colors, children!) in your standard model 72a Italian Gelateria. Well when the stuff is located right next to the grilled eggplant and tomato panini, it MUST be good for you. Most gelaterias had similar flavors - mint, hazelnut, wild berries, mango, strawberry, pistachio, tiramisu, and our favorite, chocolate - decoratively sculpted and garnished with various syrups, nuts, or fruit.
Above: Gelateria in Montepulciano Below: More yumminess in Assisi
For those wondering how gelato is different than ice cream, the basic differences that I have found (in all of my scientific research regarding gelato over the past few years - I mean minutes) seem to be the "overrun" (or aeration) of gelato, which is a lot less then ice cream - resulting in a more solid, richer texture (air content in gelato can be as low as 15%, air content in ice cream can go up to 50%). Another main difference is that it is not frozen as solidly as ice cream, giving it a smoother, creamier feel. The amounts of basic ingredients found in both - milk/cream, sugar, sometimes eggs - differ slightly also, with gelato having only milk (or water, depending on the flavor) or milk and a little cream, which not only means less fat (2-8% fat vs.the16-20% found in ice creams), but it means the added flavorings are the real star, not the dense, fat-laden cream (nothing against fat-laden cream, mind you) which can cover delicate and subtle flavors. Another main difference (from industrial-strength "supermarket" ice cream, not the yummy stuff that comes out of your home ice cream maker) is that gelato is usually made in small batches, and usually made with seasonal ingredients, resulting in much fresher flavors. (have I sold you on gelato yet??) Anyhow - if anyone has any opinions or facts on this, or gelato recipes, please share! In the meantime, some silly photos of yours truly. Enjoy! Sandy eating gelato in Montepulciano (pistachio, I think... hey that all rhymes!)
Here's Sandy double fisting it in Castigliano del Lago (chocolate and mint)
And here's Sandy throroughly enjoying some mint AND hazelnut (getting greedy!):
...and here she is trying to convince a street cat that gelato IS better than Italian Mice (get it? Italian Ice? ... mice... oh never mind):
And an evening in Cortona, here is Sandy (double-fisting it again.. hmm) with Chocolate and Wild Berries:
Missing photos: Lemon in Tuolo, Pistachio in Cortona, Straciatella (sp!) somwhere I can't remember, Lemon at our lovely restaurant at the Borgo.... I'm sure I'm missing some more, but you get the idea. If you ever get the chance to have some, don't pass it up! And if you're ever in Sarasota, Florida, there is an excellent gelateria just off Main Street, located conveniently across the street from the back door of the opera house. Maybe we'll see you there this winter!!!
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