Gelato Time

Seriously, I can't get enough of this stuff.  This time the flavors are as follows:  Left cup - Sage and Raspberry Gelato on bottom, Blackberry on top.  Right cup - Yellow Plum on bottom, Sicilian Pistachio on top.  Both bottoms were absolutely our favorites.

The caption says it all.  I love it, and I can't get enough of it.  The colors are bold.  The tastes, to die for.  The ordering experience, stressful because you want to try too many flavors,  yet always rewarding because you really can't order a bad flavor.

Gelato is one of a kind and makes me wonder which came first, the gelato or the ice cream.  Kind of like the age old question about the chicken and the egg.  But for my friends out there who think they know what gelato is but really don't know what gelato is all about, I look to one of my favorite magazine articles in Bon Appetit from the April 2011 edition.

I'd just like to mention a quick thank you to Bon Appetit for publishing this article and to Hugh Garvey for writing it.  Please let me know if I am infringing on any copyright laws.  Click the link for the whole article if you are interested since below is my favorite part of it.  http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/04/best-ice-cream-in-rome.html

"The Scoop: Gelato vs. Ice Cream

The romance of Italy isn't playing tricks on your mouth; gelato is substantially different from American ice cream. Here's why:

1. Air Supply: Gelato is richer because less air is churned into it, which makes for a denser product.

2. Temperature: Served at a warmer temperature than ice cream, gelato melts immediately upon tasting, giving instant flavor.

3. Low(er) Fat: Although there's no hard-and-fast rule, on average gelato has about half the butterfat content of ice cream."

It's surprising how much you can learn from reading a food magazine, isn't it?  I am fascinated by these interesting facts.  


The place we went to was in Food Wine Rome by David Downie.  Although it didn't make Hugh Garvey's list in the Bon Appetit article, Gelateria del Teatro should have been for its product as well as ambiance.  As you can see, it has a beautiful entrance.

I'm guessing this person just noticed I was taking a picture of her.

Near the entrance you can see about 6 clippings from various travel books giving their approval of this gelateria.  The commendations were well deserved.  Take a look at the creations.

This was the right half of their showcase.

This was the left half of their showcase.

Fun Fact about this place.  What's the main difference in the photos other than the gelati flavors? Check out the handles.  White means it was made with latte, milk.  Green means there is no milk in this product.  Eat your heart out lactose-intolerants of the world!  The fruit gelati is just as good as the milk gelati.


Take a look at how very natural the yellow plum is that I got.  Is it just me, or can you see the flakes of real fruit and skin of the plum too?  Simply awesome.

I took a chance on ordering it as Mora was the owner's preferred flavor, but Prugna Gialla easily wins my affection after tasting it.

Alright!  Enough gushing over the gelato!  We all know it's delicious.  To help mix things up, take a look at what was on the way to the gelateria.  No matter where you go, there's something always picture worthy.

I liked this picture not only because it showed the river, walls and buildings above, but because directly to the right of center building, you can see St. Peter's Basilica located in Vatican City.

We had to cross this bridge leading us away from Castel Sant'Angelo.   Too pretty to pass up a picture .