ICE CREAM’S COOLER COUSIN

Sicilian lemon zest. Strawberries from the Amalfi Coast. Piedmontese hazelnuts, chocolate from Modena. Tuscanini gelato brings together the vivacious spirit of Italy’s bountiful regions. Every pint is lovingly crafted by proud geliateri using the freshest milk and the creamiest cream. Each small batch is churned, yielding a thicker, silky texture. Less air, more gelato.

​Scoop Italy by the pint.

​Dairy Gelato: Vanilla • Chocolate • Hazelnut • Strawberry Banana Non-Dairy Gelato: Vanilla • Chocolate Sorbet: Lemon • Strawberry

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Ask the Italian gelatiere why gelato is so much better than ice cream and you’re in for an earful, down to the hot-blooded drama and swooping hand gestures. When trying to differentiate the two icy treats, you’d like your information sans the passion. What then, sets apart the Italian confection from its mundane American counterpart? Wherein lies the difference, the elusive quality ubiquitous to Italian shoppes, a delight so silky it brings a tear to the eye?

 

Let us endeavor to enlighten you as to the glorious quality of this precious, elemental emulsion, very possibly the best dessert known to mankind. The first modern-day gelato is attributed to Chef Bernardo Buontalenti, bless his Florencian soul. His last name means good talents. Coincidence? You decide. Cafe Procope, the very first inaugural gelato shoppe opened its doors to the Parisian masses in 1686, whilst Italians made it their business to pass down the art of gelato-making from father to son, honing, perfecting, and sampling a whole lot of heaven. Lucky Italians. The 20th century brought a wave of transportation methods that allowed the frozen confection to make its way around the European continent, spreading the joy of gelato from country to country. 

 

Aptly named for the Italian word congelato, or frozen, it is, undoubtedly, vastly superior to the ice cream we know and love. But why? It seems to start at the very beginning of its meticulous process. Gelato is made of milk, cream, and sugar, with far more milk and less cream than ice cream. It is churned slowly, lovingly, yielding a dense, silky emulsion. Less air, more gelato, and the ideal mouthfeel. The lower butterfat content makes it more flavorful, and the lower temperature required for its storage allows one’s palate to savor the taste to its fullest. And the flavors… Well, they’re a world unto themselves. In the quaint shops along the canals here, you can discover the wonders of cioccolato all’arancia, stracciatella, torrone, nocciola, tiramisu, caffe, and let’s not forget puffo, named for its bright blue Smurfian color.

 

Ah! The delights of Italian summer. An innocent stroll so quickly turns into the pursuit of yet another delectable cone. And who can blame you? It’s la dolce vita. Here’s to good times.