Walk into any Italian town and you will find gelaterie. The ones worth queueing for share a few quiet habits, and none of them is a secret.
Short ingredient lists
A pistachio gelato should be made from pistachios. A strawberry sorbet should be made from strawberries. When the ingredient list is short, the flavour has nowhere to hide.
Small batches
Gelato is best in the hours after it is made. We churn in small batches through the day rather than a large batch at dawn, so what is on the counter is always fresh.
Natural colours
Real pistachio is a muted green-brown. Real banana is greyish. Real lemon is a pale cream. If it is neon, it is not natural. If it looks a little plain, that is a good sign.
Eaten slowly
Gelato is meant to be enjoyed with a spoon or a cone while walking, without hurrying. One more scoop? Sempre.
