Day #1: We stopped at what turned out to be an expensive gelateria near the train station to get out of the pouring rain that day. We both ordered malaga (rum raisin) but I added fondonte, a dark, rich chocolate, and Brett chose peanut butter with chocolate.
A friend remarked on Facebook the other day that she loved how we had a “sweet tooth in spades” these days. I wrote back that one thing we have enjoyed so much since we started our adventure is how much less sweet bakery items and gelato have been since we left the U.S. Everything from cookies to pastries to pies to gelato seems to have a lot less sugar and fat, and I’m convinced that the reasons Europeans don’t suffer from being overweight like Americans is that a) everyone walks a whole lot more over here; and b) people here eat a whole lot less sugar than we Americans do.
Day #3: We had gelato with limoncello at home for Day #2, but on Halloween we headed to our neighborhood gelateria, Gelatificio Contadino, for some of their special flavors. I ordered egg cream with orange and pumpkin pie for my flavors, and Brett had a “beige” cone: cinnamon cookie crunch and ameretto.
Gelato looks to be very high calorie but actually has less sugar, fat and calories than ice cream. That’s because it’s made with milk versus cream and usually does not contain eggs or other fats, and does not have as much added sugar. Gelato does not have air whipped into it like ice cream does so it stays creamy.
Day #4: We stopped again at La Carraia, rated one of the best gelateria in the city. They have loads of flavors to choose from, and there’s always a crowd there. Brett got chocolate mousse (amazing!) and coffee flavors; I chose walnut & fig and strawberry cheesecake.
Day #5: Since we were near the Ponte Vecchio this day we decided to have gelato again at Da Angelo, another highly-rated gelateria. We both got their yummy chestnut flavor, and then Brett added green tea and I had ginger (which had a lovely kick to it).
This week we visited our neighborhood gelateria twice because for us they have the most inventive small batch flavors. We also stopping in at Da Angelo again (over by the Ponte Vecchio) and at La Carraia to try some more of their delicious flavors, and checked out another new stop when we were out. One rainy day we stayed home and didn’t go out at all, but had vanilla gelato in the freezer and topped some of that with creme of limoncello – heavenly!
Day #6: We were back to our neighborhood shop on Sunday. I decided on apple (so, so good!) and pumpkin flower; Brett ordered persimmon cinnamon and Vinsanto cream.
Day #7: Brett is on a quest to stop at all of the Top Ten gelateria in Florence, so today we tried Porche no? (Why not?) which has been making gelato in Florence since 1939. Their selection and product did not disappoint: chocolate with peanuts & milk cherry for Brett, eggnog & strawberry mousse for me.
As we did last week, we try to look for new and unusual flavors, but it was a bit more difficult this past week. Brett again did superb work as the hand model.