If you are staying in South Sardinia and want to taste some good Italian gelato, you have to try the Gelateria Sottozero, in Pula. Their homemade gelato is probably the best in the area and their choice is absolutely divine! Can’t make up your mind? No problem! Ask for free tasters! The gelateria is centrally located in Pula, just next to the church. You can’t miss it!
Now, perhaps you are asking yourself how gelato gets that soft, elastic texture and slow-to-melt milkiness. Three answers to this question: fat, air and serving temperature.
Italian gelato contains less fat than classical ice cream, has less incorporated air, and is served at a higher temperature. Consequently, gelato provides a greater flavor experience because there is less fat that coats the taste buds, more flavor per spoonful (due to lower quantity of air), and the taste buds are more alive since the temperature is not so cold as to dull their sensitivity. Not to mention fewer calories to burn!
Ice cream is made in large industrial batches, uses ingredients designed for lengthy storage, has limited flavors, and is stocked for sale in supermarkets. Authentic Italian gelato, on the other hand, is produced fresh practically every day in relatively small quantities, is sold directly to the public, and is available in a large number of flavors – usually based on fresh ingredients that make the gelato creamy and colorful. Interesting, isn’t it!
Shared by Patricia at www.simplychillout.com