Crystalline Sucrose + Bovine Mammary Secretions + Agitated Glaciation
No, I’m not talking about some voodoo potion or toxic science fair project. I’m talking about gelato: the smooth, rich, creamy combination of sugar, milk, and Italian magic. The ice cream-like dessert was first introduced in Florence during the Renaissance, but now gelato shops and vendors have their homes in seemingly every street in Italy. The Italians take their gelato so seriously, they have passed legislation ensuring the quality of every scoop of gelato in the country. And I can personally attest to the success of this legislation, as my last trip to Italy resulted in 39 separate instances of me eating gelato. That’s right, some people buy keychains or designer purses or soccer jerseys when they visit Italy. I buy gelato. As much as I am looking forward to seeing the monumentally awe-inspiring Duomi, the historical marvel of the Arena di Verona, and the rich art and history of all that Italy has to offer, I cannot help but anticipate seeing the multicolored slopes of cascading decadence glistening at me through polished glass cases. I am eager to reunite with the flavors I have been missing for so long: the rich chocolate shavings of Stracciatella, the smooth simplicity of Vaniglia, the buttery cookies of Crema di Grom… the list is unending. So, if you happen to be in Italy when I am and you’d like to find me, don’t worry. Simply find the nearest gelateria, buy yourself a scoop or two, and have a seat. You can be sure I’ll be stopping by.