Gelato in Venice
the Italian ice cream, is one of the best food bargains in Venice. For €2 or
less, you can buy a cone or cup with two scoops of tasty gelato made with
milk, sugar, and flavorings that range from fresh fruit to coffee,
hazelnuts, or tiramisú.
the thought of clogging your arteries with cholesterol makes you feel guilty,
take heart: Gelato typically has less than half the butterfat content of
Anglo-Saxon ice cream, so you can eat twice as much before your blood vessels
are blocked. [Disclaimer: The previous statement is literary hyperbole, not
legitimate medical advice.]
ABOVE: An American visitor enjoys limone gelato from Il Doge on the Campo Santa Margherita.
Gelaterie are scattered throughout the city, so you're
never far from an inexpensive ice-cream fix. Like the product they sell, gelato
vendors come in several flavors:
Take-out windows or shops, which serve impulse buyers and
Gelato freezer cases in bars and cafés.
Sit-down cafés where you can
order gelato, sundaes, and other concoctions by the bowl or glass.
The best gelato comes from artigianale or artisanal
producers who make fresh gelato every day on the premises, but there's no need
to be obsessive about labels: Any gelato is better than none, and if you want
something even better, you can always try the next gelateria and the one after
Tips for buying gelato:
ordering from a take-out counter, ask for a cono (cone) or coppa
(cup) and indicate the flavors or number of scoops that you want. (Pointing is
acceptable, or see Pauline Kenny's "All
About Gelato" for a gelateria vocabulary list.)
Don't order more than two scoops in a cone (especially in
warm weather), because gelato melts more quickly than butterfat-rich American
or British ice cream does.
In a café that has table
service, don't buy from the take-out counter or bar and then sit down at a
table. (That's true whether you're buying gelato, a sandwich, or anything
mini-reviews of famous or favorite gelato shops, see
page 2 of this article.
Mini-reviews of gelaterie
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