He found true master artisanal gelato-makers:
- using local-sourced ingredients: “Gelateries worth their salt follow the seasons, putting out just a few varieties at a time and concentrating on local specialties like mandarin orange, not-too-bitter lemon, hazelnut, pistachio and almond, flavors so well-crafted you taste the skin of the nuts.”
- focusing on texture as well as taste: “Mr. Palozzo’s strawberry and cantaloupe flavors mimic the textures of the fruits themselves: strawberry gelato is coarse but gives way under a spoon, while cantaloupe has the smoothness of a melon.”
- looking to revive the traditional art of granita, even for breakfast: “The morning showstopper is a ricotta granita topped with coffee cream and bits of cannoli shell.”
The Wall Street Journal also shares their picks for the best gelato to be found here in the States. I was surprised that Grom in New York City didn’t make the list.
I’ll stop so you can read it yourself. It’s a perfect quick read for a weekend afternoon. Enjoy Ray’s vivid writing, view the amazing photos, and imagine yourself there. If you find yourself in Rome without plans to get to Sicily, don’t despair – the gelato is amazing in the Italian capital, as well.
What you do think? Have you had amazing gelato, in Italy or elsewhere? Has anyone tried to make gelato? Tell us about it.