When on a cruise to Italy, the chances are you’ll never go hungry (on land or at sea). The country holds its own as a culinary hub for savoury dishes, but their sweet little alternative to ice cream has spread across the world. You’re never going to be short of choice when it comes to finding a scoop of gelato on your Italian cruise, the only challenge you have is finding the most delicious. Let us guide your taste buds through our search for Italy’s best gelato:
What is gelato?
“Gelato is simply the Italian word for ice cream,” Natalie from An American in Rome told us. Gelato is ice cream’s cousin and the two do share many similarities. Though the lack of air, the high proportion of milk and low milk fat set the two apart. “Gelato contains around 0-8% butterfat, whereas ice cream has a higher percentage,” Natalie explains. “The reason that gelato can still have a stronger flavour even after losing the fat is because it also contains 50% less air than ice cream. The result is a dense, frozen treat that concentrates the flavours with a lot less dessert guilt.”
Another difference is the manner in which the sweet treats are enjoyed. Ice cream is typically something you have on the go, in a cone as you walk between sites. In contrast, a scoop of gelato is more of a social, sit down affair. Getting gelato for Italians isn’t just about satisfying their sweet tooth, it’s a time to sit down and relax with friends and family.
The history of gelato
The history of frozen desserts like gelato, ice cream and sorbet can be traced all the way back to 3,000 B.C., when Asian cultures would crush ice and add various flavourings. Later, Egyptians would offer guests ice with fruit juices while Romans would cover it with honey.
However, gelato, as we know it today, has ties to the Italian Renaissance. In the late 1500s, artist and architect Bernardo Buontalenti was tasked with preparing a feast for the King of Spain who was visiting Italy. Buontalenti presented him with a creamy frozen dessert which today, is regarded as the first example of modern gelato, thus making him the inventor of the dish.
What makes for good gelato?
Arguably the most significant development in the history of gelato was the creation of the hand-crank freezer, which was refined in 1846. It allowed for the mixture to be in constant motion while keeping it cool, which meant that the result was without any granules and just a creamy consistency.
It is this dense, smooth and strong flavour that comes from the lack of air that makes a good gelato. To make gelato, you only need milk, water, sugar, milk-solids-non-fat (MSNF), stabilizers and emulsifiers, flavour, fruit and air. And that’s it. This should, therefore, make it easier to detect exactly what makes for a great gelato. Simple flavours and simple colours that actually reflect the ingredients. Katie from The Hostel Girl elaborates, “Don’t fall for the bright mountains of gelato. Real gelato doesn’t come with peaks and definitely doesn’t hold its shape. Gelato also shouldn’t be luminescent. The inside of a melon isn’t bright yellow, so what makes you think melon flavoured gelato should be? When you see bright gelato, a wealth of artificial colouring and flavouring has been used to seduce unsuspecting tourists into the gelateria. But what you taste will never be as good as traditional gelato.”
Gelato comes in nine traditional flavours; cream, vanilla, chocolate, hazelnut, pistachio, lemon, raspberry, strawberry and peach. However, there is a wide range of options that you can find ranging from fruits to tiramisu. These eight main flavours will be the main feature of gelaterias across the world. You’ll find that they are broken up into sections; chocolates, creams, fruits and nuts. Cioccolato gelato varies between dark, milk and white, while you may also see it mixed with some nut tastes. There is also a great deal of scope for more modern influences, like cioccolato al latte or cioccolato all’arancia, which is a beautiful blend of chocolate and orange.
While you can see similar variations in the fruit section with mango, banana and cherry working their way into gelato shops, you should avoid anything bright and attractively shaped. If you’re heading to a more tourist-heavy location during your cruise to Italy, you’ll find gelaterias with outrageous colours. These are not authentic, handmade artisan gelatos. One way to try this is to pick a flavour that already has a distinctive colour, let’s say strawberry. Authentic gelato will have a pink hue, whereas anything with added chemicals will likely be a very bright pink or red.
To ensure you’re getting the best gelato, Nam from Laugh Travel Eat advises, “One of the best rules of thumb to go by is to see whether the gelato is on display or not. The best gelato is stored under cold lids to keep cool, so ignore those that are piled high behind display cases.”
Where can I find the best gelato in Italy?
Alberto Marchetti, Turin
Multiple venues
Winner of numerous awards and prizes for his handmade gelato, Alberto Marchetti in Turin is the place to go for some of the freshest gelato in Italy. Everything is served within 24-hours of when it was made, guaranteeing an intense and rich experience. Marchetti has embraced the changes in the market, creating unique and diverse flavours. Across the menu, you’ll find that all gelatos and ice creams are made from limited ingredients - incorporating as few as possible, this is a simple dessert executed brilliantly.
FataMorgana, Rome
Multiple venues
“We turn nature’s secrets into gelato and then reveal them to the world.” FataMorgana is as creative as they come. Setting out on a new way of thinking, their passion for gelato is evident in their product. An array of the classic fruit, chocolate, cream and nut flavours sit side by side with innovation creations like their Kentucky flavour; a blend of cinnamon, dark chocolate and tobacco.
Gelateria Ballini, Verona
Via Santa Maria Rocca Maggiora, 4/A, 37129 Verona VR
If you find yourself in the Verona area then head and are craving a sweet treat, then follow the advice of Nam and head to Gelateria Ballini, “Verona, a place that I was lucky to live in for a month, has some of the best gelaterias I’ve had in Italy. Gelateria Ballini does an amazing white chocolate and pistachio flavour.”
Gelateria I Caruso, Rome
Via Collina, 15, 00187 Roma RM
If you’ve been lucky enough to visit, then you’ll have no complaints that Gelateria I Caruso is featured on our list of Italy’s best gelato. A hidden gem tucked away in the quieter streets of Rome, I Caruso is a local secret. Just a ten-minute walk from the Repubblica train station, it is held in such high regard because it is only one of a few true artisanal gelaterias. You can watch as they make their gelatos in-house incorporating fresh and local ingredients.
Gelateria La Romana, Rome
Multiple venues
“I hate queuing for anything but the one thing I don’t mind queuing for is the gelato at Gelateria La Romana in Rome,” Katie told us. “Outside the city centre, this gelateria on Via Venti Settembre is well worth the detour from sightseeing. And once you see the queue of locals and taste the gelato, you’ll know exactly why this gelateria has locations all across Europe. The staff make each gelato flavour fresh in-store each morning, following the same traditions and methods pioneered by the gelateria’s founder in Rimini back in 1947.”
Il Massimo del Gelato, Milan
Via Lodovico Castelvetro, 18, 20154 Milano MI
When you see queues of locals stretching out of the door and cars playing Tetris to get as close to Il Massimo del Gelato as possible, then you know it must be good. The taste of their fruit gelatos is so well developed you may as well be biting into the fruit itself. The almond, cinnamon and chocolate varieties cannot be ignored.
