The very first Italian gelato portal, for both gelato makers and gelato lovers
. . . .
Personal tastes of course influence our judgement on what makes a good gelato. There are also criteria that are always valid for working out whether what we are eating is a genuine hand-made gelato.
Hand-made gelato, total pleasure.
Many would agree with that. But how can we work out whether the gelato we are going to try really is a quality article?
Here are a few suggestions.
Take a look at the colors and creaminess…
Observe the colors of the flavors on display: a good hand-made gelato will have delicate pastel tones, not too garish. As for the structure, the scoop has to slowly, which will look creamy and easy to scoop up. Also, a good gelato, correctly prepared and stored, melts neither too fast nor too slowly.
The unmistakeable judgement of the palate
When we try a good gelato, we notice that it has a uniformly smooth consistency, with no lumpy bits of ice, scales or “evanescent” A gelato has to be light: notice the "aftertaste". One of the main characteristics of a good hand-made gelato is that it is quick and easy to digest. After eating a gelato, if we notice that we still want some, it means we have been eating a quality product. If we feel thirsty, though, this indicates a gelato that has not been made with great care.
This website runs Kalì Corporate CMS