What is gelato?
Very little of what is called gelato in this country actually is
gelato. If you've had real Italian gelato you will probably remember its intense taste and its full, rich density - soft and silky.
David Lebovitz, pastry chef extraordinaire and author of a new ice cream cookbook, answers some questions about what makes gelato unique from other kinds of ice cream. In spite of its wonderful creaminess, gelato tends to be lower in fat. It also is frozen at a slightly higher temperature to keep its softness. It's a great blog entry - he also gives some good links to other resources on gelato, like this Tour de Gelato.
Have you ever had Italian gelato, and if so, what flavor was your favorite? We're huge fans of the famous gianduia from Turin...