Angela
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Even gelato is getting ruined.
Among other things, only flat metal tins, no vibrant colors, overflowing bins, fruits that are out of season, or there are additives etc.
The article has some great pictures too, to help you spot it.
I don't know why it should be so hard to reproduce elsewhere. Over the last couple of weekends I've been in the city (N.Y.C.) quite a bit and had supposedly "real" gelato, or at least went into the store prepared to buy, and it is not the real thing. Even when it looks pretty good it doesn't taste the same.
And, indeed, it is not ice cream...less fat, and more dense.
See:https://www.thelocal.it/20170622/find-the-best-quality-real-artisanal-gelato-ice-cream-in-italy
Among other things, only flat metal tins, no vibrant colors, overflowing bins, fruits that are out of season, or there are additives etc.
The article has some great pictures too, to help you spot it.
I don't know why it should be so hard to reproduce elsewhere. Over the last couple of weekends I've been in the city (N.Y.C.) quite a bit and had supposedly "real" gelato, or at least went into the store prepared to buy, and it is not the real thing. Even when it looks pretty good it doesn't taste the same.
And, indeed, it is not ice cream...less fat, and more dense.
See:https://www.thelocal.it/20170622/find-the-best-quality-real-artisanal-gelato-ice-cream-in-italy