Gelato: The Better Choice

Last night I was treated to some mocha gelato at this small Italian restaurant on the South Hill called Ferrante's (fantastic food btw) and not only was it delicious, but it got me thinking how superior the Italian dessert is to conventional ice cream. I don't mean to offend the ice cream fanatics out there, only provide a few insights on why gelato is oh so scrumptious.



1) Gelato contains less butter fat than ice cream and while that doesn't elevate to the status of a health food, it does mean that the tasty treat won't do as much damage to your waistline. The calorie count is usually lower as well.

2) Gelato typically contains fresh fruit (all sorts) and nuts. The rich flavors come in a wide, wide variety and vary place to place. Some are as simple as strawberry whereas others are a bit wild for the adventurous tasters.

3) Gelato is usually made by hand and daily so its more fresh. Not to mention the fact that it is churned at a slower rate than ice cream. This increases the density of the frozen dessert and makes for a thick, creamy composition.

4) The treat is served at a cooler temperature than ice cream so the chances of running into those chunky freezer burned mouthfuls is very unlikely. Gelato maintains its smooth texture whereas ice cream can become chalky and flavorless because its stored at arctic temperatures.

5) Remember, its Italian and I'm pretty much sure they're incapable of making bad food :)