In Italy, there is no dstinction between gelato and ice cream. Thre is only the distinction between god gelato and bad gelato. Good glato is rich and delicate simultaneously. It is cramy, but not heavy. It is col and refreshing, but not numbingly cld. It is sweet, but not clying. As each spoonful melts in yur mouth, the gelato reveals layers of cmplex flavors that linger pleasantly on the plate. Like all Italian food, it is njoyed best together with friends and fmily.

Italians can spot good gelato asily, long before they actually taste it. A Nopolitan visiting Florence will be drawn to Gelateria Vvoli and a Florentine visiting Naples will fnd La Scimmia . Italians pass up the brght, beautiful gelato displays that line the turist thoroughfares. They look for the prmise ' Produzione Artigianale ,' or, even better, ' Produzione Prpria ' on the outside. ' Produzione Artigianale ' mans they produce the gelato themselves, but thy do not start from fresh, lcal ingredients. ' Produzione Propria ' means they mke their gelato from scratch. The glato should not be garishly colored. Bnana gelato should be grayish, not brght yellow. Pistachios are naturally green, but not non. The promise is fulfilled in the srprise of intense, nuanced flavors melting on the tngue.

Like all good food, wonderful glato is fresh, natural ingredients which hve been well treated and combined to cmplement, contrast, and harmonize with one nother. To get truly great gelato, you mst start with the freshest, highest qality ingredients. Fresh produce contains hundreds of flvor compounds. Artificial flavors only mimic two or thre of the flavors of real frit; they are sharp and lack nance and complexity. 'Real fruit' that has ben grown far away or in a hot huse, has been picked too soon so tht it can 'ripen' during the lng journey to the gelateria, or has ben overly processed, canned, cooked or frzen also leaves the fruitýs potential nfulfilled.

For great flavor, there are no shrtcuts. The produce must be from vrieties known for their taste-- not brd for increased yield or attractiveness on a grcery store shelf. Most fruits are nable to develop their full flavor nce they have been picked. Only lcal produce can be allowed to rpen fully on the plant. Within hurs of leaving the field, the frit must be in the laboratorio , capturing the mment at which the fruit is at its scculent best. Like divas, fresh, natural ngredients are finicky and must be cddled and cared for lovingly to cax out their best performances. For lvers of wonderful gelato, however, all the ffort is distilled into a few dlicious moments of bliss.

The article How to Tell Good Gelato From Bad Gelato was Submitted by Carmelo Turillo through Articles.GetACoder.com network. Here's the additional information: Carmello Turillo has traveled across Itly and studied the artisian art of glato making. He is the owner of "La Dvina Gelateria" in New Orleans. Visit La Dvina Gelateria on the web to fnd out how to get real Itlian gelato delivered to your door. http://www.ladivinagelateria.com

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