Ah, thanks for the reminder about riso! Yum. Tastes like tapioca pudding - only better. I had some in Florence. Have never seen it since.

Pumpkin! It was wonderful. At a gelato stand in Aviano.

In parts of Southern Italy, watermelon is also known as anguria (IIRC)

cocomero = anguria = watermelon

Also,

arancia rossa = blood orange
pompelmo = grapefruit

My niece and I are just back and tried to sample some of everything. We finally gave up and stuck with some favorites at the end. I really liked a combination of chocolate hazelnut and creme, and coffee and creme, and lemon, and then there was Nutella--oh, my! Fortunately, we walked enough that I only gained half a pound in ten days.

Now that I'm home, I see that we have a new gelato shop in my home town. Again, fortunately, it's not located anywhere near me.

Bacio bianco - white chocolate and hazelnuts

Memories! I had a double gelato cone in Amalfi about 5-6 weeks ago - Pistacchio & Limoncello. I'm still talking about it to any one that cares to listen. We were actually sitting in front of the shop eating it while it rained waiting for rain to subside so we could continue on our scooter - no wet weather gear! Love the Amalfi Coast....

Hi

Did you go through all those flavors? :d I found this article about gelato in Florence and that was also interesting to read as I'm going to Florence next week: http://www.thefoodsection.com/foodse...e_summer_.html

I'll be sure to taste some when I'm there :d

Regards
Gard
http://gardkarlsen.com - trip reports and pictures

I vote for "meringue" flavored gelato, with little crunchy meringue chips in it. Had it in Venice and have not found anything like it since.

Papaya and white chocolate in Milan, the best I had throughtout our two week trip.

I kid you not, but fairly recently I've seen Tomato gelato at HEB Central Market in Plano (DFW area). (Central Market is like Whole Foods Market, but a bit more trendy).

bookmarking

Central Market IS the BEST!!

I just saw a show that had someone from Vivoli's in Florence showing how they made their gelato...the ingredients too!!!!
I have a machine and make my own but it is not the same (obviously because of the milk)....but the rest of the ingredients are the same and it's tastes great but does not have the creamy texture...and when you put it in the freezer as it gets icy....
Well I found the secret!!! I knew they must use a gum if some sorts and it turns out that they do..it's a combo of Locust bean and guar gum....You use a teaspoon per large batch....I checked at chowhound .com and the foodies there have used it and say you cant taste any difference..I bought the guar gum online for 3 bucks but could not find the combo of the two..

Great references! Plan on printing this for my upcoming trip.

Praline gelato eaten in San Gimignano. It was slivers of praline folded through creamy gelato. Very yummy!

Granted we don't live in a big city, but I am stumped why we can't buy gelato all over America. It is so much better than the cold slop sold here. We pigged out on coconut while in Rome, and life has not been the same since.

What a great idea for a thread! Bookamrking for my September trip to Rome.

RISO!

I second Willit on the Cioccolato e peperoncino.

My favorite by far is Agrumi di Sicilia-a mix of blood orange, grapefruit and tangerine, simply the best

Pistachio at Cremeria Monteforte in Roma!

I love zabaione and yogurt, but not necessarily together.
only two other places with fabulous interesting flavors are Buenos Aires (definitely try their ice creams) and one place in San Diego called Bubby's in Encinitas (believe it or not) with flavors like cardamom, lavendar, roasted banana and vanilla rose. Really tastes like a rose.