I’m a big fan of ice cream. Possibly not quite as big a fan as Maya, but a big fan nonetheless. In Italy it seems the ice cream, or gelato actually, is on another level.
Google informs me that Gelato is made slightly differently to ice cream:
- It’s churned more slowly so it gets less air in which makes it denser.
- It has a silkier texture due to it being served very slightly warmer.
- It contains more milk than cream and eggs so has a lower fat content which means the flavour is more prominent.
Anyway, gelato lesson over. In the interests of immersing ourselves in another culture and supporting the local economy, Maya and I decided it was only right to try as much gelato as possible while we were in Italy. After all, it’s practically low fat.
It ranged from the pretty good to the downright delicious, and the price tag didn’t seem to be any indicator of quality. The prices varied hugely – in Florence, three double-scoop cones set us back an eye-watering €19 whereas in San Gimignano the equivalent came to just €6.75.
The best, which we appropriately saved till last, was one of the cheapest. Gelateria Dondoli in San Gimignano built our expectations by claiming to be Gelato World Champions in 2006/2007 and 2008/2009 and it didn’t disappoint.
The array of different flavours was incredible. From more standard flavours such as chocolate, strawberry and mango to rather more out there concoctions like raspberry & rosemary, gorgonzola & walnuts and pink grapefruit & sparkling wine – making a decision was tough.
In the end I went for chocolate, passion fruit and caramel and I regret nothing, it was spectacular!