inside scoop

Amidst the sights of bustling traffic and conversations at local cafes, a collection of glass cases seems to call my name. Also known as a gelateria, the shop is overflowing with Italy’s coolest and most popular dessert – gelato.

The making of gelato begins with the same custard base as ice cream, but unlike its fluffier counterpart, it extensively uses milk instead of relying on cream. The famous Italian treat also churns in smaller batches and at a much slower pace, allowing less air to be whipped into its liquid base. The differing composition results in silkier and softer textures, denser consistencies, and even lower percentages of fat content.

In this sweltering summer heat (and even after the temperatures drop), I’m on a hunt to find the best flavors abroad. Check back here periodically for the inside scoop!