FODORITES GELATO DICTIONARY
 

We are looking forward to our upcoming trip and the opportunity to enjoy of Italy's greatest achievement--- authentic gourmet ice cream, a.k.a. gelato. <BR> <BR>We have read on history, maps, etc., but still feel as if our preparation is lacking a critical item; a gelato glosary. <BR> <BR>I've gathered the following terms, but it aches my heart to think of those I may be missing. So, PLEASE feel free to update this first "FODORITES GELATO DICTIONARY" <BR> <BR>FLAVORS <BR>cioccolato - chocolate <BR>fragola - strawberry <BR>lampone - chunky raspberry <BR>nocciole - chunky hazelnut <BR>vaniglia - vanilla <BR> <BR>STYLES <BR>affogato - smothered ice cream (better defined as ice cream with whiskey) <BR>Cantinola - ice cream truffle with chocolate coating. <BR>frullati- cold fruity shakes in a wide variety of flavors <BR>granite- a traditional Italian ice <BR>tartufo - a soft, light ice cream <BR> <BR>TERMS AND CONDITIONS <BR>"con panna" - to make sure your scoop comes slathered with whipped cream. <BR>Produzione Propria - genuine homemade treats <BR>Mangia - eat <BR> <BR>Please, only contribute from personal experiences. This is a serious effort. :-^)

Very very helpful, Maira. I will take this thread/list with me to Italy in April! YUM in advance. <BR>Alas, I cannot add to it, although I have had gelato over there, it was way back in 1985.

Thanks Maira! I'll be sure to keep my eyes open (and my mouth too) for new gelato terms!

KK and Mariarosa--- good to have you on board. <BR> <BR>:-^)

Had chestnut ("castagno" in Italian, I think). Looking forward to pomegranate and fig in October. Be very careful of your pronounciation of the Italian word for fig!

frutti di bosco, frutti di bosco, frutti di bosco. my favorite (and I am usually a die hard chocolate lover). <BR> <BR>I also was sure to get a big scoop of mango to go with it. <BR> <BR>oh my. <BR> <BR>Beth

Beth, <BR>what is Frutti di bosco? <BR>My dictionary says bosco = wood. <BR>??

Tartufo=truffle, a very chocolaty chocolate, among my top 2 flavors <BR>Crema=extra vanilla <BR>Bacio= chocolate and hazelnut (other of my top two) <BR>Limone=lemon, duh, ...but my son's favorite combination cup was chocolate and lemon.... He still talks about it.

My fav is Pistachio which I think is pistaccio in Italian ... someone w/ an English-Italian dictionary handy might help me w/ my rusty translation.

The chocolate/orange combo is fantastic, also. Cioccolato/arancia

Go to http://athena.prs.k12.nj.us/users/jwoods/home.html <BR>for Jan and Jan's 1995 gelato tour. A neat site.

When in Venice try the Malaga, a sort of rum-raisin and, if fortunate enough to find yourself in the little Sicilian town of Noto, go the the historic Corrado Costanza's for Rose Petal Gelato. It is a very old recipe and fills your nose with the fragrance of rose petals as it caresses your throat. <BR>Buon Appetito and Buon Viaggio!

a few additions and corrections: <BR>pistachio=pistacchio <BR>cinnamon=cannella <BR>hazelnut (but not necessarily "chunky")=nocciola <BR>almond=mandorla <BR>cherry=ciliegia <BR>peach=pesca <BR>apricot=albicocca <BR>coffee=cafe <BR>medlar fruit=nespola <BR>walnut=noce <BR>prickly pears=fichi d'India <BR> <BR>Some of these are mainly granita flavors rather than gelato flavors. The flavors vary by locality and sometimes by season. <BR> <BR>Usually the words for fruit trees are masculine, while the words for the fruits themselves are feminine (e.g., an "arancia" grows on an "arancio"), but both fig tree and fig fruit are "fico" not "fica" ("Fica" is a very vulgar word) <BR> <BR>Frutte di bosco are wild woodland fruits (like wild strawberries and other mixed fruits)

Hi Nancy, <BR> <BR>what "molti sapori" said! <BR> <BR>when I asked the gent serving up the gelato what 'frutti di bosco' meant - he said 'mixed fruit' - it looked a lot like raspberries, strawberries, etc etc mixed in. <BR> <BR>heavenly! and I love mangos too, hence my mixing mango gelato with the frutti one (tutti frutti!)... <BR> <BR> if you like Thai food, they have a great dessert (in season, maybe) which is sliced mangos, sweet sticky rice, with a sugar syrupy stuff dribbled on top. (but this has nothing to do with gelato, btw - sorry!)

Thanks molti sapori and Beth! <BR>I am pasting this for our trip. <BR>Got to go now, I'm drooling!

Been to Italy and have tasted gelato in several places and various cities. The best gelato is in front of the Spanish steps. Anyone knows the name of the place? Try meloni(cantaloupe). The flavor is unbelievable. Mama mia!!! delicioso!!!

I had the meloni (cantaloupe) gelato at Vivolis in Florence. It was to die for!

The best granita and gelato is Sicilian, but so many Sicilians have moved north for jobs and business opportunities that the rest of Italy now benefits. But don't forget that it's still Sicilian. <BR>P.S. Another flavor that I forgot to mention: <BR>apple=mela

P.S. <BR> <BR>watermelon= anguria or cocomero <BR>pear=pera

Nancy <BR> <BR>Frutti di bosco translates as Fruits of the Forest, hence it is usually mixed berries such as raspberries, blackberries etc... <BR> <BR>One of my favourite yoghurt flavours so I am sure I would love it as gelato! <BR> <BR>Kavey

If you're going to Florence, be sure to check out Vivoli's (near the Sanat Croce). It's been voted best ice cream shop in Italy a number of times.

I have been to Vivoli in Florence, but in my opinion the gelatto I had in this place in front of the Spanish steps was more tastier. Anyone knows the name of the place?

Two more flavors I like: <BR> <BR>stracciatella (sp?) = sort of like chocolate chip <BR> <BR>riso = rice (sounds weird until you think about rice pudding...)

Frullato is just fruit blended with ice water sugar and milk if you ask for it: no "gelato" in it. <BR>Frappe' is made with gelato. <BR>In Milano Viel is very good and well known. it has 3 locations: Piazza Castello, Corso Buenos Aires and Via Baracchini. <BR>"Umberto" is simply amazing and out of touristic routes: Viale Regina Margherita. They produce a unique flavour: crema caramellata (something similar to creme brulee) and pompelmo (ruby grapefruit). <BR>Enjoy

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What about other great ice cream experiences in Europe? One of the best ice-creams we have had in Europe was in Oberramagau - a chocolate 'Ferroro-Rocher' flavour. Yum.

The sorbets are very good in France - very intense fruit flavors: cassis, framboise, fraise, poire, peche, etc.

Coconut was big <BR>tiremisu was too <BR>yes, spelling is bad but im sure you dictionary folks can figure it out. <BR>if not, just point!

I don't happen to like coconut but for all you who do, it's cocco, or noce di cocco.

ttt for the nice lady who posted on gelato today.

To keep the thread going: Marron glace (candied chestnut) at Della Palma in Roma. Yum!

Look at my posting regarding BADIANI in Florence in the other thread regarding gelato and pizza.

If you're on Lido di Venezia next summer. About half way between the vaporetto station and the beach, on the main street, there's a little gelato store with a couple of tables on the sidewalk. Try it, you'll like it.

ttt

Besides chocolate, there is also cocoa, which I thought was great! Not sure how it's spelled, don't get it confused with coconut (not that it looks anything like).<BR><BR>Doug

In Florence there is no doubt at all which is the best - AND IT IS NOT VIVOLI. You must get outside of the ring road (Viali Circonvalazioni) and take the road to the stadium (Stadio) and look for BADIANI where normally you will find only Florentines, roughly 50 varieties of ice cream, sorbets etc as welll as one of the best varieties you will ever find - BUONTALENTI. Many in Florence try to copy this but they have the original recipe and hang on to it like those at Coca Cola. Good licking !<BR><BR>Also "affogato" means drowned and refers to the ice cream being covered in a liquid i.e. coffee, whisky, Grand Marnier, etc. Produzione Propria is unfortunately a much abused expression and is generally to be distrusted.

ttt for lemonhead

Oooh... Thanks, Maira! You rock! :)