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On my last trip to Rome I made it my mission to find the best gelato. I walked around the city visiting all the top-rated gelaterias and many of the not-top-rated ones. In the process I ate lots and lots of gelato.
Gelateria del Teatro, located in a hard-to-find alley near the Piazza Navona, was my favorite gelateria. Everything was made in the shop. The flavors were intense and refined. Its not as commercial as the popular Giolitti (which is very very good, but a complete scene and the servers are overworked and rude), and not as sterile and insipid as San Crispino which is a bit of an institution in Rome. Definitely try Gelateria del Teatro and Giolitti if you are ever there.
For those of you who are curious, gelato is actually not the same as ice cream. Gelato is made with a greater proportion of whole milk to cream, so it contains about five to seven percent fat vs. ice cream’s 10%+. Additionally, gelato is churned at a slower speed, so it’s denser because not as much air is whipped into it. While ice cream is served frozen, gelato is typically stored and served at a slightly warmer temperature, so it has a softer consistency. Finally, gelato comes in much more interesting flavors like nutella, baccio, stracciatella, cream, pistachio, coconut, zabaglione. Yum.
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