We’re on the cusp of spring (or winter, if your glass is half empty) here in the Northern Hemisphere, and the arrival of warmer temperatures has us dreaming about sunny destinations… Italy, to be specific. And, of course, no sunny day in Italy would be complete without a generous helping of gelato.
Although it’s similar to ice cream, a classic Italian preparation makes it unique. In general, gelato has a significantly lower fat content than most ice creams (like 3 to 8 percent versus 11 to 16 percent). This allows one to savor the more delicate tastes of a particular gelato flavor since there is a lower quantity of fats to mask the tongue.
Oftentimes, ice cream and gelato also differ in texture. Different churning methods and processing speeds allow for a difference in air content (gelato generally has no added air), which in turn affects a given product’s "mouthfeel."
A final major difference is the serving temperature. Since classic Italian gelato, unlike ice cream, isn’t served frozen, you have to be quick to lick it up! We’re not complaining, though…
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