Ciao! Whether you’re navigating the winding streets of Firenze, shopping in Milano, basking in the sun in Cinque Terre, or walking in the footsteps of history in Roma, there’s something you’re always looking for in Italy – amazing gelato. But, especially in tourist-flooded areas, you’re going to need a discerning eye to get the best.

Instead of the spot right in front of you, you might have to walk 20m to something much better – tough while you’re living la dolce vita on your Italian holiday, but absolutely worth it.

Always check three gelateria attributes to ensure your gelato success.

Stock

When you’re walking around, you’ll notice that some gelaterias have photogenic mountains of gelato in their freezer while others have less-enticing amounts that are level with their container. Always avoid the gelato piles! These often go stale as they are restocked from the top to achieve those mountains, and gelato sales usually won’t reach the bottom in a day. Not to mention, the refrigeration comes from the bottom, so that top bit is often melted before it even lands on your cone. The containers holding the gelato should always be metal for coldness and cleanliness.

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Avoid the pretty piles at all costs! Avoided at an unnamed gelateria in Siena.

Location

Speaking of melting, while having a freezer at the front of the store/on the street is great for capturing tourist attention (and spending), if you’ve recently been in Italy, most of the country can get quite hot. Gelato in those freezer kiosks in the sun is inevitably melting and refreezing multiple times, and that is not good gelato.

So, buy your gelato from a gelateria with their freezers indoors instead.

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Melting should only happen once your gelato is in your hands and you’re eating it too slowly – like I always do! Coppa kindly provided for my cono at Venchi in Firenze.

Color

Finally, while that seafoam green mint chip may look enticing, mint gelato should not be green. Same goes for the aqua blue unknown flavor I saw multiple times on the streets of Firenze. Gelato should be a natural color, with the only vivid colors appearing in sorbetto (because fragola, or strawberry, is actually pink, etc.).

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The only gelato that should be a bold color isn’t gelato at all – it’s sorbetto! Enjoyed at Il Porticciolo in Vernazza, Cinque Terre.

There you have it! You’re ready for gelato success wherever you may wander in Italy. Goditi il tuo gelato!

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