We love a candy deal with as a lot as anybody, however that picture-perfect gelato show is perhaps extra type than substance. Based on seasoned gelato consultants, there are a handful of telltale indicators that may reveal whether or not you’re about to get pleasure from the actual deal or a disappointing scoop.
From what’s within the components checklist to the way it’s saved and displayed, these six expert-backed suggestions will provide help to spot genuine gelato, whether or not you’re in Italy this summer time or treating your self nearer to house.
Towering Gelato In The Show Case
If the gelato is piled excessive above the rim in towering, fluffy peaks, beware. Genuine gelato is dense and creamy, not sculptable.
“The dramatic mounds you often see in gelato cases usually require added gums, stabilizers and fillers to hold their shape,” stated Noah Dan, proprietor of Pitango Gelato (with places within the Mid-Atlantic area), who spent his childhood in Trieste, in northeastern Italy. “That fluffy, overflowing appearance often comes from high air content — sometimes from over-churning, other times from using vegetable fats and emulsifiers to trap more air.”
Whereas the additional air helps minimize prices for the producer, it additionally dilutes the flavour and texture. “Authentic gelato has lower air content and is churned slowly, making it denser, creamier and far more satisfying,” Dan stated.
Vividly Hued Gelato
If the pistachio is a neon inexperienced as a substitute of a mushy beige and the hazelnut a darkish brown as a substitute of taupe, consultants agree it’s one other clue that the gelato is probably not genuine. True artisanal gelato tends to come back in delicate, muted tones, like mushy, earthy inexperienced, pale yellow and white. Whereas some would possibly name these colours boring, that understated palette is definitely signal, indicating the gelato will get its hue from actual, recent components.
“Brightly colored gelato often signals the use of synthetic food dyes, artificial flavorings and powdered mixes. These colors may look eye-catching, but they usually indicate that the gelato was made for visual impact — not for flavor or quality,” Dan defined.
“Another red flag to watch out for is the gelato being overly decorated with non-edible ingredients,” added Stephanie Tucci, a chef who studied at The Italian Culinary Institute in northern Italy. She factors to examples like nuts nonetheless of their shells or minimize fruit with peels, similar to halved coconuts or lemons with the rind left on. “Loud marketing is always helpful to get people in the door, but when the gelato is displayed as tall mountains, excessive bright colors and excess gelato decoration, that is a flashing red flag.”
The Texture Is Fluffy
Visually, gelato seems smoother and denser, with a silky texture, whereas ice cream tends to seem fluffier, and holds a extra structured scoop and a barely crystallized end, particularly when it’s simply out of the freezer. That is regardless of each being created from the identical core components of cream, milk and sugar.
“What sets them apart is the ratio and percentages of these ingredients that yield two different products,” stated Tucci, including that gelato usually accommodates much less fats than ice cream, utilizing extra milk than cream. And since gelato is churned at a slower velocity, it types smaller ice crystals, giving it that signature dense, velvety really feel on the palate.
Alexander Spatari through Getty Photos
Vincenzo Tettamanti, proprietor and gelato maestro at Gemelli Artisanal Gelato in Pennsylvania, grew up in Ferrara, Italy, and says it’s value being attentive to the feel and consistency of all of the flavors throughout the show case. If one seems mushy whereas the one subsequent to it’s noticeably firmer, it’s an indication the recipes is probably not well-balanced. “All flavors are stored in the case at the same temperature, but all the ingredients behave differently when frozen, as some tend to harden more, like nuts, and some tend to stay softer, like caramel. The chef should be able to adapt each recipe so that they all have a very similar consistency.”
The Ingredient Listing Is Lengthy
As a part of the European Union’s strict meals labeling and shopper safety legal guidelines, gelaterias in Italy are legally required to show their components, so that you’ll at all times know precisely what’s in your scoop.
Based on Francesco Cataldo, co-founder of Gelateria Gentile New York and a fifth-generation member of the Gentile household, which has been making artisanal gelato since 1880, that checklist must be quick and easy. “If it has more than five or six ingredients, you should question it. Real gelato doesn’t need to be masked,” he stated, noting that the necessities are often simply recent milk, cream, sugar, generally eggs, like in eggnog, and actual fruits or nuts.
In contrast, mass-produced gelato tends to depend on shortcuts. “In low-quality or industrial gelato, you’ll often find artificial flavors, colorants and preservatives. Many producers rely on powdered bases or premade mixes filled with emulsifiers and stabilizers, which simplify production but sacrifice both taste and quality,” Cataldo defined. He added that it’s not unusual to see issues like freeze-dried fruit, synthesized flavors or synthetic vanilla rather than actual vanilla bean.
It’s Not In A Lined Canister
Genuine gelato isn’t on flashy show, however hidden in lidded metallic canisters known as pozzetti. These recessed tubs are designed to maintain temperatures chilly and constant, which is vital to preserving each texture and style.
“If you’ve ever let a tub of ice cream from your freezer melt and then refrozen it, you know it comes back grainy and icy, often with a weird melted rim around the edges. It’s edible, but not nearly as enjoyable,” Dan stated. “There’s also far less risk of cross-contamination between flavors, unlike open display cases, where your hazelnut gelato might start to taste like peppermint if it’s sitting next to mint chip.”
The Taste Sounds Too Good To Be True
If the flavour board is stacked with choices like Snickers, Oreo, marshmallow or gummy bear, it’s value elevating an eyebrow. Based on Cataldo, these novelty flavors are sometimes extra about gimmicks than true gelato craftsmanship, as a correct artisanal gelateria takes its cues from the seasons. “Authentic gelato isn’t about consistency all year round — it’s about respecting what’s naturally available and at its peak. That’s what gives gelato its soul,” he stated.
What’s in season depends upon geography, however typically, spring and summer time spotlight recent fruits like strawberries, apricots, peaches and figs. Fall and winter, then again, carry richer, extra comforting flavors like various kinds of chocolate, espresso and rum and raisin.
One other purple flag is a dizzying variety of selections. “When I see more than 24 flavors on display, I start to wonder if it’s truly artisanal,” Cataldo added. “As we say in my family: good things take time.”
