Fruit Gelato in Rome

From the Egyptians to the recipes of Pliny the Elder, to the “walk and eat ice cream” of today, the history of ice cream and sorbet is fascinating and much more complex than you might think.

Release time : 2019-03-19 17:24:27

source : Turismoroma

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Artisan gelato, a fascinating history of the fusion of cultures. The tradition

From the Egyptians to the recipes of Pliny the Elder, to the “walk and eat ice cream” of today, the history of ice cream and sorbet is fascinating and much more complex than you might think. The evidence points to an ancient tradition that traces its roots as far back as the 12th millennium BC when people began to appreciate the benefits of a “cold drink” and preserve fruit, milk and honey, the only sweetener known of at least until the end of the 9th century. It was during this period, when the Arabs conquered Sicily, that the use of sugar cane began to spread and meet with the flavours of the Mediterranean and the ice caves of Mount Etna known as neviere, to create the first sorbets.

But how does artisan gelato differ from industrial gelato? To understand more we compare the two types. Artisan gelato is characterized by the use of fresh raw materials in season, it contains less fat and less air than industrial gelato, and is served at a higher temperature. This means it has more flavour on contact with the tongue and less calories to burn ‒ around 1/3 compared to industrial gelato!

Where to eat it Rome offers excellent artisan gelato shops. To spot them, look at the colours of the gelato and whether the flavours available are in season or not.

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Here are just a few shops:

Eataly Roma, Piazzale XII Ottobre 1492 Rome, Tel +39 06 90279201

Gelateria al 29, 29/31 Via di Poggio di Venaco, Ostia, Tel. +39 06.64670962

Grom, 3 Via Agonale, Angolo Piazza Navona, 00186 Rome, Tel. +39 0668807297

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