gelato

My favorite gelateria in my home town of Perugia was not open year-round, so its first day of operation in the spring was an important event. Given the rich selection offered by gelaterie, eating gelato is an exploration not only of single flavors, but also of combinations of them. My favorite combination of flavors changed often and I alternated between asking for a dollop of panna montata (whipped cream) on top of my gelato and forgoing it. I also alternated between asking for a cono (cono)  and preferring a coppetta (small cup). When I visited Palermo in 1980, I was introduced to brioche col gelato, an option that requires a bit of dexterity to be eaten without side effects (a.k.a., gelato stains on your clothes).

On a summer afternoon or evening, it is pleasant to stroll (fare una passeggiata) along the main thoroughfare of your city or town, meet friends, chiacchierare (chat) and mangiare un gelato (eat a gelato). This pleasant activity is made possible in many Italian urban centers, Perugia included, by the fact that the downtown area is completely or partially closed to traffic. In Perugia, the place for the leisurely stroll is Corso Vannucci. As teenagers, we called our walking up and down the street fare le vasche, which literally means to swim laps.

My husband is getting ready to eat as much gelato as he can, when we visit Italy later this year. I will look for gelaterie that participate in an interesting initiative called gelato a chilometro zero: master gelatai prepare delicacies using only local ingredients that do not need to be transported from far away. Those include not only locally-produced milk and eggs, but also local fruit like quinces (mele cotogne), currant (ribes) and figs (fichi). 

Some gelaterie only offer gelato to go (gelato da passeggio), while others have tables and you can sit down and order creations like gelato affogato al caffè (drowned in coffee), gelato affogato al liquore (drowned in a liqueur to be specified), and various combinations of different gelato flavors, sorbetti (sorbets), fruit, and other ingredients.

[This post was inspired by Maryann of Finding La Dolce Vita]

Hear me pronounce the words and expressions on the gelato audio file [mp3] or go to the gelato audio page for more listening options.

Comments

[Maryann]

Simona,thank you for that delicious description. Tell your husband that when he gets to Italy he must have a gelato for me (with the dollop of cream, please)I wish I were there strolling along, chatting along the way :)

[Jann]

After having my morning coffee, gelato is second on my list to indulge in~my mouth water just thinking aout the smooth,creamy texture of gelato! I'll meet you in Italy and we will have some at your favorite spot!

[Simona]

Hi Maryann. I will make sure my husband eats a gelato with panna for you.

Hi Jann and welcome back. Christine and I were wondering about you: glad to see you back. Are you going to be in Italy in October? If so, it would be wonderful to meet you there. Let me know.

[Julia]

When I was in Tuscany last September, I made it my challenge to have gelato once a day. Sometimes I managed to have it twice. The varieties are so varied, the flavors so intense .... but then, it was Italy, and vacation...

[Simona]

Hi Julia. The availability of so many flavors of gelato is tempting. I think that eating gelato is really part of the Italian experience.

[Susan]

Quince gelato, Simona? I can't even imagine how heady this must be.

[Simona]

Hi Susan. I am actually very curious about that flavor and will look for it when I get to Italy.

[Paz]

Oh, yum! Please enjoy gelato for me, too. ;-) I love gelato. I should make a special trip just for that. Your post on gelato brings back good memories for me.

Paz

[ilva]

You are one of my Blog Day blogs, check it out on Lucullian!

[Kevin]

Fantastic! 'Gelato a chilometro zero' is a genius concept - and I'll be looking for it on our next trip to Italy! Today I will be making wild blueberry gelato, which is in that spirit.

[Simona]

Hi Paz, we will do so.

Thank you so much Ilva, that was a pleasant surprise and a great honor.

Hi Kevin and welcome. Wild blueberry gelato sounds delicious.