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| Gelateria just off the piazza in Cagli |
by Andrew Smith
The “dolce” in “La
Dolce Vita” has got to be the smooth taste explosion that is gelato. The gelaterias in Cagli are mostly artiginale, meaning the gelato is made
on the premises by a licensed gelato maker.
School and certification are required for the true gelato expert, and
the connoisseur knows the difference between what was made that morning, and
“box” gelato simply placed in the case in front.
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| Decisions, decisions... |
The biggest
decision is not whether or not to actually have some- those of us with a “problem” have
trouble passing a gelateria without getting a small cup- but what flavors to
pair together. Gelato is almost always
served with multiple flavors, and not all of them are a match made in frozen
cream heaven.
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| Perhaps a refreshing strawberry? |
A simple guide
to follow: If you like chocolate, you
can pair it with anything and be pretty safe that you will have an existential
experience. Don't be afraid to mix fruits, neighbor up
sweets, and combine “crema” (cream) with anything to give it a smooth finish. However, pick the wrong flavor and you may be
in for a surprise. Choose hazelnut at
your peril. While it is a fine flavor by
itself or teamed with a chocolate or cream, add it to lemon, and the
war begins. The result is a sharp,
bitter, nutty, citrusy battle of flavors, one the deep nut taste tends to
always win in a battle leaving you unsatisfied and dissappointed.
The hazelnut
was a dominator instead of complimentary and the saddest scene of gelato life unfolded:
an unfinished cup, left to turn to soup in the piazza.
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