There are a lot of really great gelato places in Toronto. A handful of them are so delicious that I was honestly under the impression that they were probably just as good as the gelato in Italy.
I was wrong, it turns out!
It’s the texture. I think the flavour of the better gelato joints back home is probably about on par with what they’re serving in Italy, but the texture of the best places here is something else.
It’s so incredibly, delightfully creamy. I think this is partially down to the temperature they serve it at, which always seems to be at the perfect level — not too frozen, not too melty. But I don’t think it’s just that.
It defies explanation; the gelato here somehow manages to be both dense and fluffy at the same time. It’s light, but also incredibly creamy. I don’t know how they do it. It feels like a magic trick. It feels like something that shouldn’t exist. It’s so good.
I had gelato pretty much every day I was in Italy, but my favourite was from a place in Milan called Gelato Artico (though this was also my first one, so it’s possible that my initial shock at the quality difference between Canadian and Italian gelato might factor in).
Regardless, even the worst cup of gelato I had here was as good as (or better than) the best gelato back home.
Gelato in Italy: it’s good! Who knew?