how to spot a real Italian gelato shop
Nowadays, unfortunately, many gelato shops don’t make their own gelato in a completely artisanal way but do so by relying on the ready-made bases provided by the gelato/ice cream industry, and as you can imagine there are various differences between a fresh gelato and one of industrial origin. So how do you recognize (or at least try to) a real homemade gelato? It’s not an easy task, however here are some tips that can help you better evaluate gelato before buying it.
is there an ingredients list?
How do you know which ingredients are present in the gelato you’d like to eat? Very simple, just consult the ingredients list, which every gelato/ice cream shop should always have available. If they don't have it, or don't want to show it to you, you have to ask yourself why.
We also remind you that a short list, therefore with few ingredients, is always better.
does it look like a mountain?
If you are looking at gelato beyond the display glass as you would look at Everest from the base camp, then there is clearly something wrong. That gelato can’t sustain itself naturally, it means that there is some ingredient (or more than one) that helps it not to melt, most likely hydrogenated fats, from which it would be better to stay away.
how are the colors?
When natural raw materials are used, the gelato will often have a slightly "boring" color: forget the green pistachio and apple, or the yellow lemon. If the colors are too bright, or even unnatural, it’s a clear sign of the presence of artificial coloring, and if colorings are used then who knows what other ingredients will also be part of the gelato.
There are also natural colorings that can be used to satisfy the sight, however some are little known and others are quite expensive.
does seasonality exist?
Why is seasonality important? Because it means that the gelato maker uses fresh fruit and follows the seasons.
In California various types of fruit are available for most of the year, the seasonality isn’t as marked as in other countries of the world, but still exists.
how many flavors available?
Assuming that we are talking about a product that is stored at a service temperature of about 7-12 °F and that is maintained very well up to 48 hours from production (after this period there are organoleptic decays occurring), a lot depends on the turnover of the gelato shop. Gelato shops with over 30-32 flavors must have a really important sale every day (for example a long line), or they are selling a product that is no longer possible to consider as fresh and that will certainly have lost its flavor and consistency.
are there sorbets?
In a real Italian gelato shop, fruit flavors are usually sorbets, that are water-based, instead of milk-based gelato. The reason is simple: to enhance the flavor of fresh fruit.
is the vanilla dotted?
This particular taste deserves a mention all of its own, and it’s very simple: if you notice a dark pitting then it means that it was made using real vanilla pods, and not vanillin.
What are the differences? Vanilla is the bean of an orchid, and its flowers require manual pollination. To obtain the beans as we know them, long processing times are required.
Vanillin instead is what is defined as a synthetic aroma, or a molecule that is obtained chemically from the processing of cellulose.
Why do most gelato and ice cream shops prefer to use vanillin instead of real pods? Simple, vanillin costs around $30-35 per pound, vanilla instead costs over 10 times as much.
how should the gelato be before, during and after?
A good gelato must have a compact structure and it should appear smooth and silky, even if at the same time a little porous. It doesn't have to look grainy and/or rough, and not even shiny.
At the time of tasting, and after, it mustn’t leave the palate greasy.
Finally, if well balanced and made with natural ingredients, the gelato mustn’t melt in a few minutes but it mustn’t remain the same for too long either.
And, last but not least, it shouldn't cause you too much thirst. We are still talking about a dessert that has sugar among the main ingredients, but if you finished your gelato and absolutely have to drink, then it means that the gelato was too sweet due to an excess of sugars.