On most days, after a nice dinner, it can be tempting to order dessert.
There are those restaurants that offer overpriced tiramisu or underwhelming panna cotta. Sometimes, you can get lucky getting decent cannoli every now and then.
However, there’s one Italian dessert that will never let you down: gelato. Florence is the birthplace of gelato, so is there anywhere better to have it than in front of the Duomo or when you’re heading to see the David?
It’s a cheap and fast way to curb your appetite, and it’s quickly become a bucket list item for tourists flocking to Italy. Streets are now lined up with gelato places, whether you’re south of the river or near Santa Croce.
When you’re trying to find a good spot to fill your stomach, it can be a bit overwhelming. The limitless amount of gelaterias and the infinite flavors offered stun travelers. Foodies and dessert lovers find their paradise at gelaterias; no place is the same anywhere else.
On the grand scheme of things, gelato seems like a tradition Italians want to keep and tourists hope to try. Unfortunately, some visitors don’t get the genuine experience gelaterias hope to give them. Instead, they head to commercialized places near populated cities.
Valentina Smalzi is an employee and co-owner of Smalzi Il Gelato. On the northeast corner of Piazza del Duomo and Via dei Servi, the small gelateria is a good mix of quiet, cozy and modern. It’s right next to the Duomo; walk out of the gelateria and the view of the Duomo soars above the streets.
The entrance and inside of Smalzi Il Gelato in Florence, Italy.
“Tourists don’t go to local gelaterias,” Smalzi said. “They don’t explore the city like locals.”
Here are a few myths I’ve busted to help you spot a good place to get great gelato:
Myth #1: Go to gelaterias that show mountains of gelati.
Not necessarily. Gelaterias stack their gelato as high as they can to attract tourists, Smalzi said. Tourists and children are dazzled, and they spend their money on “not-as-good” gelato.
Steer clear of the cafés that showcase their gelato like little versions of the Leaning Tower of Pisa. Since gelato can melt like pudding, the higher mountains are not as fresh, as employees keep stacking as the day goes on.
Plastic tubs or “unnatural colors” are also red flags. Gelato in plastic is not kept well, and it doesn’t stay fresh. If the colors seem a bit off, gelaterias may use artificial dye to make the gelato look banana-flavored.
Stores that use metal containers or lids usually means the gelato is good quality. The metal keeps the temperature fresh and keeps the flavor of the gelato.
A simple rule to remember: the higher the mountain of gelato, the less fresh it is.
Myth #2: It’s normal to ask employees to taste different flavors before you order.
Smalzi said it’s very unusual for gelaterias to offer samples. She believes that if a gelateria gives customers a chance to sample their desserts, it’s not an authentic gelateria.
“It’s sad that people need to ask to taste the flavors,” Smalzi said. “It sounds that they don’t trust that the flavors we make are good.”
When tourism boomed in Italy, more stores opened up along famous landmarks, like the Duomo and the Uffizi Gallery.
Why is it strange for people to ask for samples? It’s a popular scheme that tourists have in mind: they come into the store, ask for samples of multiple flavors and leave when they’re full. They get a meal without paying the two or three euros of two scoops.
The next time you walk into a gelateria, try not to ask to sample the flavors. Trust your gut that the next gelato you have will be amazing.
Myth #3: Fruity, tropical flavors are just as popular as other flavors.
The most popular flavors are not tropical flavors. Exotic flavors were not made originally, until tourists came and the demand for foreign flavors exploded.
Tropical flavors offered at Gelateria Royale and Caffe Mario in Florence, Italy.
Frutto della passione (passion fruit), frutti al bosco (berries) and (mango) are the most popular I’ve seen throughout gelaterias. Lemons are also popular; it became a flavor when Smalzi said people wanted to try limoncello-flavored gelato.
“These types of flavors weren’t popular as they are now,” Smalzi said, “but the original flavors are still the best.”
Flavors local to Florence include caffé (coffee), biscotti or stracciatella (chocolate chip). When I ordered biscotti, Smalzi quickly recommended Catalan cream (it tasted like cinnamon and crème-brûlée). I didn’t sample it, since I wasn’t allowed to, but I’m so happy that I trusted her. It tasted like heaven in a cup.
More gelaterias are offering unique tastes, including cioccolato all'arancia (orange/chocolate) and ricotta alla menta al limone (ricotta with mint and lemon).
Myth #4: If you want good gelato, it’s smarter to pay more.
Chain gelaterias or stores near tourist-heavy areas have good gelato, but your wallet may be empty by the time you finish your cone. Venchi or Vivoli are two famous chain gelaterias I’ve seen around Piazza della Signoria and the Duomo, but their cups and cones can be pricey (around four or five euros for a cup).
Perche no!... is a personal favorite. Just east of the Via dei Calzaiuoli and Via dei Tavolini intersection, the gelateria features flavors of all kinds, from fragola (strawberry) to cioccolato fondente (dark chocolate). Cones and cups start at two euros for two scoops, a reasonable price for a decent cup.
The entrance to Perche no!... and their small gelato cup with fragola (strawberry) in Florence, Italy.
The line is always out the door, so arrive early to skip the long lines. The neon sign and bench across the restaurant outside attracts bloggers for its aesthetic. Of course, their gelato is fantastic; it’s extremely creamy, and there are no mountains or plastic tubs.
There is no need to spend more money for the same taste. Perche no!...’s gelato is what I go for, but the prices keep me going back.
Myth #5: Gelato isn’t healthy for you.
Half-true. Not that it is healthy, but it is much healthier than ice cream. Ice cream is made from milk, cream, sugar and egg yolks. They are cooked into a custard and then cooled. After, the mix is churned to “incorporate air and increase its volume,” making it fluffier (Gallery).
Similar to ice cream, gelato’s custard bade has more milk and less cream and eggs. It is not churned as fast as ice cream, leaving it much denser, silkier and smoother. There is a much lower fat percentage in gelato than ice cream. The average amount of gelato is 50 calories per serving.
Although gelato in general is healthier, if you’re concerned about calories and fat, some gelaterias have sorbet flavors. These kinds tend to have sugar syrup and a higher amount of sugar. Cutting out toppings also decreases the amount of sugar and fat.
Some Italians believe gelato can help cure a cold or a sore throat, Smalzi said. Gelato should be eaten in moderation, but it does make a healthier alternative for a treat.
Now that these myths have been busted, don’t worry about how much gelato you eat. Smalzi hopes you embrace the Italian culture through gelato. Grab a friend, eat and indulge into new flavors and new adventures. Buon gelato!