…we all scream for gelato.  Old Helios has finally blessed us with a true flowering of spring and with sunshine and happy days comes everyone’s favorite from 3 to 103.

So you are saying, “Yes, Dynise, we all like ice cream and gelato, but what does that have to do with Tuscany, or Tuscan food?”  Well, the same land that spawned Dante, Da Vinci and Michelangelo also gave the world the gift of gelato.  Those that have had true Italian gelato in Italy aren’t surprised by this I would guess.  But for five centuries the Tuscans, initially the Florentines, have indulged in this simple yet perfect pleasure.

Those that have stumbled across one of the myriad of gelaterias throughout Tuscany and Italy, that thankfully stay open all year, all day long and fairly late into the night in most instances; can verify for you that indeed gelato is not exactly the same as ice cream.  One of the biggest differences is in the air content, gelato has a much lower air content than all except the most super premium of ice creams.  This also results in smaller servings being able to completely satiate you.  Another difference is that the temperature at which gelato is held is slightly higher than ice cream, this has a subtle effect on both the texture and the flavors.  A final difference that most are unaware of is that eggs are used in some gelatos.  A true crema fiorentina gelato is worth every single cholesterol point, too.

In the US the only one I was able to find that had consistency and flavor like my Tuscan favorites was Ciao Bella, hazelnut and strawberry in particular. http://www.ciaobellagelato.com/.