18 11 / 2013
Gelato in Venice
Venice is beautiful and spectacular like no other city on earth, and when I was there for 2.5 days I was determined to eat as much gelato as possible. I was pleasantly surprised to find gelatarias everywhere… these are almost as commonplace as coffee shops.
Let’s see. I took notes of all the flavors sampled:
NIGHT OF ARRIVAL
From a gelataria on Lista di Spagna: Hazelnut, Cherry, Chocolate-Orange.
From Venchi: Stacciatella, Chestnut, Dulce de Leche (which was unbelievable)
From gelataria on lista di Spagna: Tiramisu
Gelataria at Venice Airport: Lemon
If only we had more days in Venice. So many flavors to taste, so little time!
So you might wonder what is the difference between the gelato in Italy and the gelato in Los Angeles? According to Serious Eats, "gelato" is different from regular ice cream in that it has a more of a dense, soft yet elastic texture. It contains more milk than cream/fat, and the higher density is a result of slower churning. The gelato I experienced in Venice was even softer and denser that what I expected. Deliciously creamy with an incredibly lush buttery mouthfeel. It was SO GOOD.
Of course now I am inspired to drag out my two new books - Ice Creams, Sorbet and Gelati: The Definitive Guide & The Ciao Bella Book of Gelato and Sorbetto, get some eggs for a change, and make some gelato!
* Flavors on my brain: Zabaglione, EggNog, Pine-infused, Sticky Date with Toffee Sauce…
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