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The Gelaterias of Rome

Dr. Shahin Jamal  Featured
June 11 2015 6:19 AM ET via RheumReports RheumReports

Walking through the streets of Rome, there are beautiful buildings, sites and people….. but what beckons me most? The gelato, of course!! On further research, I learned that there are over 2500 gelaterias (or gelato shops) in Rome, one on almost every corner. And each shop has different flavours, with variety for every palate.

The word gelato translates to "something frozen" in English. Gelato can be made with milk, cream, sugars and various flavourings and must have at least 3.5% butterfat (the standard in Italy). Most gelato contains 4-8% butterfat, compared to 14% for ice cream. This means that it freezes less solidly than ice cream and can be served 10 to 15 degrees warmer than ice cream. It is also lower in calories and sugar than ice cream. Gelato is denser than ice cream with less air content, making its flavour more intense. Also, it is typically frozen in smaller batches and therefore, fresher when served.

But where did gelato come from? Apparently, during the Italian revolution, the Medici family in Florence sponsored a competition for the best frozen dessert. Ruggeri, a chicken farmer, won with a dessert made of crushed ice and fruit juice. In the late 1500s, the Medici family commissioned a famous artist/architect, Bernardo Buontalenti, to make a feast for the court of Catarina dei Medici and the king of Spain. Later, Francesco Procopio dei Coltelli made gelato famous by introducing it to the public market. It did not gain widespread popularity until the 1920s. Traditionally, gelato from the north (Dolomite region) was made with milk, cream, sugar, eggs, and natural flavours and considered a rich man’s dessert. In the far south (mainly Sicily), it was called sorbetto (sorbet) which was mainly water-based.

As for modern-day gelato….. Around 80% of gelaterias in Rome serve "fake gelato" made from a powdered mix!! I was shocked when I read this fact. Artisanal gelato (or gelato originale) is made with real ingredients and tastes fresh and creamy. To most consumers, the difference between the fake stuff and the real stuff is difficult to discern, unless you are tasting it side by side... A good clue is to look for a sticker or certificate displayed from the Gambero Rosso, Italy's revered food guide.

Traditional roman flavours include torta della nonna (tastes like custard), and pinoli (pinenuts). Regional flavours include limone (from Amalfi coast) and pistacchio (from Sicily). There are also unusual flavours including wasabi, celery or pepperoncino (hot pepper). I tend to stick to the variety of chocolaty flavours like Bounty, Nutella and Ferraro Rocher... Mmmmmm!

When ordering gelato, you have to first approach the register and pay by size or price, which is usually displayed behind the counter. Then you have the right to at least two (usually three) flavours of your choice, so don't be shy to try as many flavours as you can. After choosing your flavours, you should be asked if you want panna (whipped cream), which is usually fresh, tasty and full of flavour (and fat!).

Where can you find the best gelato in Rome? That is one of the joys of being here... tasting until you find it!!


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About the Author

Dr. Shahin Jamal
Dr. Shahin Jamal

Dr. Jamal is a Clinical Associate Professor at the University of British Columbia and an active staff physician at Vancouver Coastal Health. Her interests include diagnosis and prognosis of early inflammatory arthritis, and timely assessment and access to care for patients with rheumatoid arthritis.

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