And I'd believe anything is possible when you're dealing with authentic Italian gelato. I'm a fan of dairy products, and ice cream and frozen yoghurt and particular favourites, but gelato in Italy is nothing short of a venerable taste-bud treat. The texture and creaminess are superb, as it's very light and delicate, yet somehow substantial. Add in the very strong flavour (pretty much for every single flavour you can purchase) and you're being treated to a truly decadent dessert experience.
Add into this mix the opportunity to sample hundreds of different flavours, and you can spend a lot of time (and euros) on eating a truckload of gelato. Within 4 hours of arriving in Italy, I'd already had two 3-scoop servings of the wonderful stuff. Highlights included delicious flavours from San Crispino (reputed to be the best gelato in Rome) such as cinnamon and ginger, zabaglione, and honey, not to mention eating a massive 6 scoop monstrosity that could have passed as lunch for some people.
Unfortunately, despite numerous stores showing videos on the "making" of gelato (though it simply showed them mixing a flavour with a gelato base) or displaying signs advertising the ability to watch its creation, I'm still completely oblivious as to how it is made. Well, I suppose some things in life must remain a mystery...
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