Stop Easting Bad Ice Cream: The Case for Gelato
Alejandro Tamayo / The San Diego Union-Tribune

Stop Eating Bad Ice Cream: The Case for Gelato

This is why you should be eating gelato

Was the pistachio ice cream you ate growing up neon green? If so, then you clearly weren’t eating real pistachio gelato.

Authentic pistachio is the palest of greens, getting its color from just-finely-ground nuts. Technicolor pistachio gets it tint from, well, we’re not sure, but we know we don’t want to eat it.

Back away from the grocery store ice cream aisle, San Diego. There’s never been a better time to indulge in gelato, the ultra-creamy, intensely flavored frozen treat imported from Italy and now made throughout the county.

From Carlsbad to Little Italy, La Jolla to Rancho San Diego, homemade artisan gelato — frozen in Italian — is being created in small batches, with most made exclusively from organic, local, super-fresh ingredients

Click here to read more about the case for gelato on The San Diego Union Tribune

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