Food Times Blog

A Myriad of Flavours

The excellence of fine hand-crafted Italian ice cream, or gelato, has an unmistakable reputation which has added to Italy’s worldwide fame. The recipe for great Italian gelato, in addition to starting with the finest raw ingredients, has to strike the correct balance for each of the various flavours. Whether eaten in a cup or a cone, favourites range from exquisite chocolates to fruit gusti that originate in the regions, which due to geographic position and climate, guarantee the highest quality.

Gelato is a phenomenon throughout the year in Italy, which considering its long history, give it an exponential advantage over its average ice cream counterparts. Bernardo Buontalenti, a native of Florence, introduced it to the court of Catherine de’ Medici during the mid 16th century, but the Sicilian Francesco Procopio dei Coltelli was the first person to sell gelato to the public around a hundred years later. Since then the trend has been towards perfection.

Gelato flavours are more intense. It is also better for you than ice cream because it contains less butter fat and fewer calories. A higher freezing temperature also gives it a richer texture. Whether it comes as a packaged treat, or from a seasoned gelato craftsman, there is something for every taste bud to enjoy.