Gelato, Sure...But what Flavor?

Aug 23rd, 1999, 02:09 PM
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Nocciola is really good, but Rizo is my absolute favorite!!! I also remember a gelateria near the Trevi fountain that had an awesome Zabalione flavor - mmmmm....
Aug 23rd, 1999, 04:29 PM
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Wooow! Thank you all so much for the response, and we especially appreciate the Italian (words) for your 'favorites' and such. Robin, we will be traveling (Helter Skelter) from Paris for: Two days in Florence; one day in Pisa; and two to three days in Roma. We are to spend 5-6 days in Paris and two days in Normandy. My wife is really upset about having our children (ages 10 and 14) out of school for even that long. I keep telling her that what they will learn there will completely overshadow (if not overwhelm) ANYTHING they could possibly learn in school! But, it is NO USE! She will not budge! I had originally planned on three weeks minimum...but, Oh well. Maybe I should 'post' our dissagreement and see if I can find some allies, huh?

Mr. "C"
Aug 24th, 1999, 10:18 AM
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Limone is the best! Note that in Italian a "CI" and "CE" are pronounced as if they have an "H". Thus, bacio is prounounced ba-cheo with accent on the first syllable. Since that seems to be everybody's fav, perhaps you should try it and see if you get an extra scoop for ordering in Italian also! Enjoy.

P.S. Bacio is a kiss! YUM
Aug 24th, 1999, 10:34 AM
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Actually, an I or an E following a C in italian only serves to make the C a CH sound. The vowel has no sound of it's own, therefore Bacio is ba-cho. Not that it really matters, they'll know what you mean either way.
Aug 24th, 1999, 12:19 PM
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I seem to remember that I really liked a flavor called Stracciatella -- is that the right name, and is that the correct spelling? And I think it's like chocolate chip?
The greatest thing is ordering a flavor and finding out it's something other than what you thought it was, but WONDERFUL! That's how I discovered Nocciola. I think I thought it was caramel or chocolate or something. I probably never would have ordered it if I had known it was hazelnut, but after that I was hooked.
And in terms of how to describe gelato, I know some have said it's creamier than American ice cream, but I did not find that to be true. I found it to be somewhat less creamy but MUCH more intensely flavored. Also be aware that scoop sizes are generally much smaller than they are here (cross reference here to "Why are European women so skinny" thread). The texture is more like hard ice cream here in the US than soft serve.
Sep 3rd, 2000, 12:45 PM
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Debbie Lee, I dredged up this thread from last year to aid in your visit to Vivolis (or whatever gelateria) may cross your path in Florence.
Okay - so your husband laughed at your inquiry of how to find Vivolis. Let him get a look here!!! Forum didn't get into a round of discussion this year, but these comments are all still accurate.

A few months ago, I was up in New England visiting family. Went for a few days' stay in Vermont, which included a trek to the Ben & Jerry's factory in Waterville, VT. Great ice cream - not taking anything away from B & J, but it's just not quite the same as what's served up in Italy. As you may surmise, I'm quite the 'ice cream-a-holic'.

Buon viaggio!
Sep 3rd, 2000, 06:11 PM
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Cantelope. caan-te-lo-peh. More melony than ripe melon, and cooler too.
Sep 3rd, 2000, 11:00 PM
Don and Linda
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26 responses and not a single mention of panna, the (optional) crowning glory we call whipped cream! Don't miss it.

I vote for gelato twice a day in Italy, whether you need it or not! ;-)

Sep 4th, 2000, 01:43 AM
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Another vote for Giolitti in Rome. My favorite is albiccoche (apricot), but you won't find it in the winter (or if you do, don't bother), because it should be made with fresh fruit to be really good. I also like melon, fig, and watermelon a lot (melone, ficchi,cocomero). In winter, stick with the chocolates and nut flavors, but in spring and summer, try the fruit. Definitely get two or three flavors when you order.
Sep 4th, 2000, 10:58 AM
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Italian gelato has less air than American ice cream (so says the owner of an ice cream/gelato parlor in US). It is soft & has more texture. The cantelope is good as well as hazelnut & the others mentioned above. Next to the parlor, Vivoli's has the room where the rinds of the fruit used are placed, so very fresh.
Sep 5th, 2000, 02:04 PM
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Are Gelatos similar to the fruity sorbet-type ice creams one can find in Mexico? (I'm obviously not a big dessert person...)
If so, the cantalope flavor IS wonderful! In Mexico they have one made from the Guanabana fruit that is always my favorite!
Sep 5th, 2000, 04:36 PM
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Hi-- I have nothing to say about the gelato but if this is really a once in a lifetime trip please don't miss Venice. Your children will love it and it would only mean adding on two days to your trip. I'm 26 and while my parents never took me out of school for very long periods to travel, whenever they did it was great. I have cousins who travel with their children during the schoolyear and as long as the children are more or less keeping up in school a trip to Europe (or almost anywhere for that matter-- as long as its sole purpose isn't eating foreign ice cream!) can only help them. Please tell your wife to consider that-- and for more ammo look at the little section in this month's or last month's National Geographic Traveller on taking children out of school for travel. Have a great time whatever you do.
Sep 6th, 2000, 04:20 AM
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ciao a tutti!

I don't want to bore you, but as I'm going nuts for Gelato I thaught even other would going crazy for it. So I decided to offer a Ice-cream Tour outgoing from Florence/Italy. (This is no spaming, no boring people, no hang on the nerves of soemone!!!) (I'm an indipendet, private local guide - with no agreements or commission - that's what my american clients told me to say because it is important for americans to know it - so I tell it to you).

If you want to know more feel free to e-mail me directly.

A proposito Gelato: the more icecrystalls it get inside, if it's only flavored and the fruits are just to decorate the Gelato: you can be sure it's cheap, they mixed water with milkpowder and it's just to safe money. REally good Gelato is made of a base of the whole milk, and then mixed with choccolato, banana, fragola, panna cotta and so on. A lot of italian Ice-cream makers are teasing the Tourist serving them some awful food!

Tanti saluti

Sep 7th, 2000, 08:16 AM
Another Dave
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Viva Vivoli...near Piazza Santa Croce. In 1979, last time I was there, there was a postcard on the wall they'd received. It was addressed to "Vivoli, Europa" other address, but still received. Will sample their goodies next week! Can't wait!
Sep 8th, 2000, 08:34 AM
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YES YES YES on the pistachio, it's such heaven to have real pistachio instead of the almond extract.

I had some "pistachio" in a top restaurant in london recently and was disappointed that it was almond. Dont get me wrong, I love almond, but when they use that they should call it Marzipan flavour.

The chocolate flavours are great, and the limone and fruit ones too.

I also loved the Ferraro Rocher too...

Sep 9th, 2000, 04:13 PM
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Dave, The best tactic is to try as many flavors as possible while in Italy. No one mentioned my two most memorable flavors: Malaga, which is a sort of rum raisin and very rich, and rose petal, available only at Corrado Costanza's in the town of Noto, Sicily. The primary difference between gelato and American ice cream is that gelato has eggs in it. Hence the richness. A good reference for gelati as well as other food in Italy is Fred Plotkin's Italy for the Gourmet Traveler. I wouldn't travel to my favorite destination without it. Buon Appetito!!
Sep 9th, 2000, 06:47 PM
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I hope someone can help me with this problem.....I've tried to eat gelato before, but the milk content, or the richness of it, torn my stomach up! I don't normally have much of a sweet tooth but would love to try some real Italian Gelato next month when I go. Any suggestions on what I can take beforehand so I won't be so "sick" later? Thanks!
Sep 9th, 2000, 06:56 PM
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i was in italy for three weeks before i tried gelato - every time i went into a gelateria, i just *had* to get the tiramisú that was sitting in the display case. i think i ate tiramisú four times a week.
Sep 9th, 2000, 06:58 PM
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Sandy, have you tried something like Lactaid? I'm not endorsing it, I'm just suggeting it....
Sep 9th, 2000, 07:31 PM
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When in Italy I probably have 2 a day and by far the mela verde(green apple) is my favorite. The stores seem to be more generous in Florence and I agree that is a good one mentioned before.

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