{"id":46303,"date":"2021-03-22T15:57:19","date_gmt":"2021-03-22T15:57:19","guid":{"rendered":"http:\/\/www.yourtraveltoitaly.com\/?p=36377"},"modified":"2021-03-22T15:57:19","modified_gmt":"2021-03-22T15:57:19","slug":"the-best-gelaterias-in-the-main-italian-cities-2","status":"publish","type":"post","link":"https:\/\/www.italysdreamtourism.com\/the-best-gelaterias-in-the-main-italian-cities-2\/","title":{"rendered":"The best gelaterias in the main cities of Italy?"},"content":{"rendered":"

The best gelaterias in the main cities of Italy?<\/strong><\/h2>\n

Italian gelato was born in Florence<\/strong>. The first records come from the 1st century, when the Roman emperor Nero ordered to bring snow from the mountains so that he could mix it with fresh fruit, however it was at Maria of Medice’s wedding party, after the 16th century that Italian gelato was recognized as\u2026 GELATO!<\/strong> But after all, let\u2019s find out the best gelaterias in the main cities in Italy?<\/strong> We have prepared a complete list with gelaterias and their addresses, no mistake, just follow our tips to experience the best of beautiful Italy! Also read our Special Post What are the five best gelaterias in Italy? Here at\u00a0Your Travel to Italy with Ana Patricia<\/a>\u00a0you make the trip of your dreams!!!\u00a0ALSO: see our\u00a0\u201cAccommodation in Italy \u2013 Tips for your holidays!\u201d<\/a><\/strong><\/p>\n

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Introduction<\/strong><\/h3>\n

What is the difference between Gelato and Ice Cream?<\/strong> Before starting our Post let’s understand a little the difference between Gelato and Ice Cream. We have differences precisely in the preparation of this delicacy! Let’s understand now!<\/strong><\/p>\n

A little about Gelato<\/strong><\/h3>\n

The word gelato is wrongly translated as ice cream.<\/strong> Let’s make it clear: the authentic gelato is basically made from type-A milk, sugar and the flavor. Water is also used, so that it can freeze. In fact, what gives gelato its unique texture is the water-to-sugar ratio. Some flavors take honey, which completely changes the freezing point of the dough.<\/p>\n

Another important factor is air: the product passes through a machine that adds oxygen particles so that it becomes creamy, in the most artisanal gelaterias, the process is manual. Temperature is another secret: it has to be served between -12 \u00b0 C and – 14 \u00b0 C, because a gelato with very low temperatures can \u201cshock\u201d the taste buds and the gelato can lose its taste, that is, the gelato is never in fact, frozen.<\/p>\n