15 Things Americans Don’t Know about Gelato From a Traveler Who’s Eaten Gelato in 10+ European Countries
My husband and I have a strongly held belief that we look to often in our marriage: Gelato calories don’t count.
No, I am not a dietician and no, I’m not interested in how incorrect that statement is. As we travel around Europe, we’ve sampled, seen, and learned a lot about gelato. Gelato is a rite of passage for your first European adventure, an iconic part of a summer abroad. No matter if you’ve spent one summer day in Europe or every summer, gelato is just part of the experience. Sampling interesting flavors, finding artisan producers, and spotting the tourist traps are all part of it too.
As you’re walking around the streets of Rome, or backpacking through Bratislava, or enjoying scenic Provence, gelato will be there, as sure as the day is long. And if you’re there during hotter times, you’ll surely want to end that day with a delicious coppa or cono. However you enjoy your gelato, knowing a bit more about what you’re tasting will make the experience just a little sweeter, opening the world of gelato gastronomy up to your taste buds.
1: The History of Gelato
The exact history of gelato isn’t known, but something similar did pop up through history in various civilizations. From kulfi of India to salep dondurma of Turkey, people across time and continents have always loved frozen confections. Even as early as 618 AD, King Tang of Shang in China enjoyed a dessert consisting of buffalo milk, flour, and camphor.
As for gelato, in 1595, the Medicis held a banquet where a guest recounted others eating sculpted sorbetto and gelati, which is generally attributed to Bernardo Buontalenti of Tuscany. In 1686, Sicilian fisherman Francesco Propocio dei Coltelli built the world’s first known gelato machine and exported flavors like cream, fruit, and eggnog to Paris, where he opened a business, forever accelerating the popularity. Le Café Procope still operates in the 6th arrondissement.
2: The Origin of the Word
“Gelato” in Italian literally means “frozen.” It’s the past participle of the verb “gelare,” meaning “to freeze, or congeal.” Originally, it comes from the Latin word “gelu,” or “to chill, frost.”
The earliest known use of gelato in its modern meaning, as the frozen treat, was in the Chronicle-Telegram in Elyria, Ohio in 1932. Today, we English speakers assume that “gelato” translates directly to “ice cream.” But not only is that factually wrong, there’s more nuance to it than that.
3: Ice Cream vs. Gelato
Gelato is just Italian ice cream, right? Wrong! While that’s what you may hear colloquially, there are key differences that separate these two international summertime favorites. When it comes to ingredients, traditional gelato is made with milk and ice cream is made with, of course, cream.
The proportion is important, too. Gelato recipes call for more milk and less cream than ice cream. Ice cream may also use egg yolks as a natural emulsifier, but you’ll probably only see egg yolks in gelato recipes for home cooks, as it helps achieve a silky smooth texture without the help of industrial equipment.
4: Gelato vs. Sorbetto
Are you thinking of sorbet? Same thing, different language. Sorbetto is the Italian word for sorbet, which is a French word that harkens back to 550 BC Persia. Both are made with milk and sugar. Both are served cold and are usually consumed during hotter parts of the year.
The main difference between gelato and sorbet is that sorbet is dairy-free. Sorbet is traditionally made with fruit juice, water, and sugar. Lactose-free travelers, fear not: there usually are tons of sorbets available across Europe, even interesting flavors like dark chocolate, kiwi, coconut, blood orange, bergamot, and more.
5: Order Like an Italian
If you’re in search of authentic gelato, then ordering properly is part of an authentic experience. Start by asking for your preferred number of flavors. Then choose your vessel – coppa (cup), coppetta (small cup), or cono (cone). The number of scoops will determine your cup size. If you’re in a more touristy spot, you may have to choose your cone, with some offering sugar, waffle, chocolate dipped, or otherwise decorated varieties.
An authentic gelateria may ask if you’d like yours “con panna” after you order, which means with whipped cream. Some gelato enthusiasts live by the rule that when ordering multiple flavors, avoid pairing a creamy flavor with a fruity one.
6: World’s Best Gelato
Want to taste the absolute best? The Gelato Festival World Masters occurs every four years and gathers the planet’s top artisanal gelato maestros vying for the ultimate title: Word Master. Chefs bring their never-before-seen gelato recipes to be judged. Of course, it’s no surprise that Italy holds seven of the top 10 spots on the Gelato Festival World Ranking.
For the most recent competition (2022-2025), Néroli by Sacha Glace in France, took the gold medal, which was an orange blossom water gelato accompanied by pistachio nuts and sauce. Dalla natura per la natura of Gelatissimo Gmbh in Switzerland achieved second place, which was a fior di latte gelato with figs, black tea, and toasted walnuts. La Flazzita of Flazzi in France took third, a ricotta base studded with pistachios and almonds, Corsican clementine, and orange zest.
7: Steer Clear of Fakes
You want to experience authentic gelato. With a store on every corner of most European destinations, how do you spot the fakers?
The easiest way is to look for natural colors that most resemble natural ingredients. Real gelato doesn’t need artificial colors and additives. The high-quality, fresh ingredients speak for themselves through the flavor. Resist that bright green mint, and instead look for a pale mint. Skip the banana that looks like a yellow highlighter. A natural banana should be nearly gray.
8: Get the Scoop
You’ll notice that the gelatiere or gelaterio (the woman or man selling you your confection) will use a flatter scoop to portion out your gelato. This is called a gelato spade and may also be referred to as a spatula. Gelato spades are the most popular, but if you see the gelateria worker serving customers with a paddle, then you know it’s really authentic!
Since gelato contains less fat than ice cream (typically 6-9% butterfat, while ice cream contains at least 10%) and is denser because less air is incorporated during manufacturing, it should be served between 10-20°F for the prime taste and firmness. A spade helps slice into the gelato to sculpt the perfect bowl or cone, evenly mixes the pan, scrapes down the sides, and differentiates gelato from ice cream.
9: Don’t Pay for Air
Have you seen gorgeous piles of gelato, sculpted high, and decorated with sliced fruit, sauce, or candy bars? Turn and run, my friend. What you’re seeing is generic gelato that air has been whipped into, and that’s what you’ll be paying for – air.
Authentic gelato is slow churned, made in small batches, and often covered with a shiny metal lid to keep its freshness. The lower fat content means that your taste buds will fully experience the gelato, rather than your eyes, because there’s less butterfat to coat your tongue and block the receptors. With just a glance inside the case, you’ll be able to quickly spot real gelato that’s worth adding a stop to your itinerary, rather than run-of-the-mill gelato whose only redeeming quality is being a bit cheaper – both in price, quality, and taste.
10: The World’s Priciest Gelato
In 2023, OMER, a Japanese food company, set the Guinness World Record for the world’s most expensive ice cream. Charging JP¥873,400, or $6,696 for one bowl, gourmands can enjoy byakuya, a flavored gelato tasting of ginjo incense, adorned with white truffles from Alba, Italy, Parmigiano Reggiano, sake lees, and edible gold leaf. It even comes with a special handmade spoon from Kyoto forged from materials used in temples and similar methods used for constructing shrines.
It took head chef Tadayoshi Yamada 1.5 years to develop the winning recipe at the fusion restaurant RiVi. The truffles, at the time of the record being set, cost approximately $15,200 per kilo, or $6,894.61 per pound, and are the most expensive ingredient in the dessert.
11: Hazelnut Harvest
In the European Union, Italy is the largest hazelnut supplier to other EU countries. At most gelato shops abroad, you’ll find the standard flavors: Chocolate, lemon, vanilla, strawberry, and coffee. In ice cream shops in the United States, you might find a Nutella flavor. However, in Europe, you’re likely to find hazelnut flavors you didn’t know existed.
Thanks to the abundance of hazelnuts across the continent, you’ll see quite a few iterations of how the flavor is presented in gelato. Most often, hazelnuts are paired with chocolate, such as Bacio (chocolate and chopped hazelnuts, inspired by its namesake candy), gianduia (a milk chocolate base with a prominent hazelnut flavor), and praline (a chocolate base with finely ground nuts, including hazelnuts).
Hazelnut purists should seek out gelato alla nocciola (a cream base with a straightforward hazelnut flavor), or Bueno (a popular flavor that incorporates the Kinder Bueno bar). The popular establishment Venchi in Italy even allows you to add a decadent chocolate spread as a topping to your order.
12: Coppa Joe
You have probably seen something like this on Instagram: a video of a super long line outside an old school Italian bar, followed by a spade scraping vanilla gelato onto the rim of a small white cup, espresso dripping into the center, and a traveler enjoying every spoonful. You’re looking at the iconic affogato and they’re every bit as delicious as they look.
Though the origins of affogato are truly unknown, they’re definitely Italian and you’re likely to find them on nearly any cafe menu. Because you’re mixing two highly flavorful ingredients, the quality doesn’t matter so much. After all, in the Italian summers, your hot espresso will melt your gelato pretty quickly – and even a melted affogato is equally as delicious as the original form.
13: Gelato University
Across Europe, you’ll find many delightful places to visit if gelato is at the forefront of your mind. Often, you’ll find a storefront boasting the oldest, or the best, or the something-est, enticing you to step foot inside. Take your love of gelato one step further with a trip to Bologna.
You can visit the Gelato Museum within the Carpigiani headquarters no more than 35 minutes outside of Bologna’s city center by car, bus, or train. Boasting that it’s the sole museum dedicated to the history of artisan gelato, you’ll enjoy classes, tours, and tastings as you immerse yourself in a world of flavor. There are activities for the oldest and youngest gelato lovers, including a preschool lab.
Aspiring gelato maestros can sculpt their craft at Gelato University by learning all the skills needed to take their passion professional, including how to make savory gelato, balancing chocolate, producing yogurt, specializing in international flavors, and figuring out the practicalities of opening your own gelato shop.
14: The Gelato Economy
Gelato isn’t just good tasting. It’s good business. In 2016, Italy alone scooped 6.8 billion palline of gelato, placing it at the top of the list of Europe’s biggest producers ahead of Germany and France, and cashing in at 1.4 billion euros.
Gelato consumption is on the rise, with an expected 3-5% increase in Spain and up to 12% in Italy this summer. Overall, economists are estimating a 3-5% increase for the continent. This is likely due to the increase in international tourists.
15: Seasonal Fruits Galore
Another great way to explore gelato gastronomy in Europe is to search for seasonal flavors that aren’t popular in the United States. Artisan gelato makers tend to use seasonal fruits, so you know you’re getting a fresh, quality product. At the counter, if you ask for seasonal flavors, you’re communicating to the gelatiere or gelaterio that you’re serious about good gelato.
In Italy, you’ll taste apricot, blueberry, melon, fig, pear, and plum during the summer months. In autumn, don’t be surprised if pomegranate is on the menu boards. And in the winter, you might taste grapefruit, mandarin orange, and persimmon. The elusive gelso is mulberry and is very uncommon and unique.
Gelato Is Healthier, Right?
With a lower fat content, you may assume that gelato is a healthy alternative to ice cream. After all, those fruity flavors in the cold case look very fruity, and fruit is good, right? Of course, it matters how you define that something as healthy.
A typical carton of ice cream might have up to 25% of its calories from fat, according to the Food and Drug Administration. However, gelato is usually made with more sugar. A serving of vanilla ice cream may contain 210 calories and 16 grams of sugar, while a serving of gelato may contain 160 calories and 17 grams of sugar.
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