1000 Cobblestones

Once you’ve tasted it, you’ll never be the same. And you may go insane trying to find it this side of the Mediterranean. One thing’s for sure – you’ll never go back to ordinary ice cream, neither Breyer’s, Edy’s, Ben & Jerry’s nor any other impostors. I am, of course, referring to Italy’s crown palate-pleasing jewel: gelato.

It is lighter, creamier, icier, and just plain better than the average scoop. Usually adorned with appealing decor such as strawberries, pineapples, hazelnuts, or blackberries; one glimpse and you will not be able to resist.

While I was in Italy for several months in 2005, my friends and I took frequent walks to the oh-so-blessedly-close gelateria less than a block from my apartment. None of us knew the name of the place, but affectionately called it The Yellow Awning for the obvious awning that decorated the shop. There, behind glass, stood the drool-creating icy goodness whipped up into mountains of multi-colored flavor like an edible rainbow. Picking was always the most difficult part, since every flavor happened to be amazing. Luckily, the gelato clerks were always willing to offer samples until we could decide.

I usually selected frutti di bosco or “fruits of the wood” (made up of strawberries, blueberries, and blackberries) or stracciatella  which is vanilla graced with shavings of chocolate. But another steadfast favorite was any variation of nutella or hazelnut, of which there were several.

The tiny little flat spoons with which we devoured the gourmet ice cream was somehow part of the fun, even if its design was intended to slow down the eating so that the experience might be prolonged (For one such speed-eater as myself, this could pose something of a problem). And we always found ways to set aside a few € for the joy of gelato eating. And we were never disappointed with the splurge.

Of course there are many brilliant gelaterias in Florence, especially in tourist-happy locations like  Piazza della Signoria or those near the Ponte Vecchio. And many of them will jack up the price to as high as €10 [!!!] to meet the demand. Supposedly one of the best gelaterias was located in a hidden back street on the way to Pza. Michelangelo, which is famous for its breathtaking overlook of the city, and notfor the much-graffitti-ed copy of Michelangelo’s David. Another excellent choice lay way over near Via del Scala which maybe I could find now with a map… but nothing beat the tried and true Yellow Awning.

Even with all these other options, I was crushed when, on my recent trip to Florence this past spring, I found the Yellow Awning closed and replaced by a pizza place.

It is much more difficult, however, to find a suitable gelato maker here in the states. Every time I stumble over one, I have to go in and try some, even if it kills me. The most authentic, closest place, I have found yet is Giulianova’s which showcases all sorts of scrumptious Italian imports. Next best would have to be Mediterraneo’s Cafe, whose owner is a wonderful guy with a thick Italian accent. Their gelato may be slim on selection but it is heavenly to the tongue just the same.

Yesterday I discovered Gelato Express which brought me supreme joy the moment I tasted their Chocolate crunch flavor. I was back in Italia and oh so happy to see those little spoons again!

In other countries, gelato has a habit of popping up, too. On a missions trip to Peru last year, for example, my team and I were thrilled by the uncanny discovery of a Gelateria D’Laritza in LarcoMar of Lima. After my cry of “Oh my gosh, they have gelato!!!,” our translator corrected my pronunciation with a laugh, saying that it was helado, the Spanish word for ice cream. But I corrected her: “oh no, this is the real Italian stuff. It’s not ice cream.” I truly believe it was one of God’s special treats to me.

So, yes, gelato and I go way back. All the way to 2005. And we’re still going strong. Every time I find some to eat, it is almost better than the first time and never fails to transport my mind to that first trip to Florence. Ahhh. Such a bond we have. So until I have mastered my own recipe or have married a world renowned gelato chef, I will continue my ongoing quest for this quintessential dream food: gelato…