CHIAVARI, Italy – It’s five
o’clock on a warm, Saturday afternoon in Chiavari. The benches in front of the
gelato shops in the town’s historic center are crowded with fashionable young
mothers spoon feeding gelato to their cooing, round-faced babies.
The older kids are gathered
around their dads, all clutching handfuls of wrinkled paper napkins and ice
cream cones of their own. The dads are doing their best to keep the kids from
getting gelato all over themselves, but it doesn’t always work. The gelato usually
wins.
If you have ever been to
Italy you know that the gelato shops, gelaterie,
are a force of nature. With showcases filled with tub after tub of creamy
gelato in more colors and flavors than any one human could possible come up
with. First they lure you in for a better look, and once in - you are hooked.
Then you have to make some decisions: cup or cone? Two scoops or three? And
what flavors do you want. Ahhh yes, the flavors. Now that’s the hard
part.
A few years back, when I
lived in the Milan suburb of Saronno, tourists were as rare as ghost orchids. Clerks
in the local gelaterie were used to customers knowing what flavors they wanted
on their three scoop cones, so service was quick and fast, with no delays
caused by confused customers. Everyone had their favorites, and even before
kids were out of middle school, they were masters of combining flavors that
complemented each other. I’m not so good at that and often feel intimidated
when some 12 year old steps up and orders coconut, chocolate and pistachio
faster than I can say, “just crema please.”
It’s not as if there are no
gelato strategies to help with the dilemma. There are. You could taste three
different flavors every day for an entire summer, or you could adopt this
simple, but clever plan, devised by a group of American students. Every day
they each bought a different flavor of gelato in a cup, and then they passed
the cups around so everyone got a taste of all the flavors. Their goal was to
taste every flavor of gelato in Santa Margherita Ligure before they went home.
It was going to take some time, but no one seemed to mind.
Italy, Where a Cone is Not Just a Cone and a Cup is a Work of Art |
Here are more than 40 of the
most common gelato flavors that you will find in any good Italian gelateria.
It is by no means a complete list for every area has its own specialty flavors like
the cinnamon and hot pepper-infused dark chocolate called cioccolato all’Azteca
that is popular in Sicily, or gianduj, Piedmont’s milk chocolate and hazelnut deliciousness. Also, you won’t find all the flavors
all the time. Even with gelato, Italians tend to eat seasonally and many
flavors are made with fresh ingredients, so no castagna (chestnut) ice cream in
July and no anguria (watermelon) in November.
The Flavors
cioccolato fondente
(cho-koh-LAH-toh fawn-DEN-teh) – Dark chocolate.
cioccolato al latte (cho-koh-LAH-toh
fawn den-teh) Milk chocolate
cioccolato bianco
(cho-koh-LAH-toh BEE-ahn-koh) White Chocolate
bacio
(BAH-cho) – hazelnut and chocolate. Named for the famous chocolate candies from
Perugia
gianduja or gianduia
(jahn-DOO-yah) –Milk chocolate and hazelnuts. Named for the famous chocolate
candies from Turin
cioccolato
all’arancia (cho-koh-LAH-toh ahl-ah-RAHN-cha) –
chocolate orange with either an orange flavor or candied bits of orange peel
cioccolato fondente (cho-koh-LAH—tay phone-dent-TAY – rich,
dark chocolate.
cicoolato al latte (cho-koh-LAH-tay al LAH-tay) milk
chocolate
cioccolato con peperoncino (cho-koh-LAH-toe con
pep-per-rhone-CHINO) – hot
pepper infused dark chocolate
cioccolato all’Azteca (cho-koh-LAH-toe ahl Oz-TECK- ca) cinnamon and hot
pepper infused dark chocolate
Nutella (nu-TELL-ah) made with that fabulous Italian chocolate and
hazelnut spread
pistacchio (pee-STAHK-yoh) – Pistachio
mandorla (MAHN-door-lah) – Almond
nocciola
(noh-CHO-lah) – Hazelnut with no chocolate
fior di latte
(fyor dee LAH-tay) – Literally milk’s flower. Kind of like cream, kind of like
vanilla, but not either one
crema
(KREH-mah) – Sweet cream, vanilla
zabaione
(zah-bah-YOH-nay) – Frozen version of zabaglione
caffè
(kah-FAY) – Coffee
crem caramel (crem-CARA-mel)
cream with swirls of caramel
panna cotta –
(pah-nah-KAW-tah) – literally cooked cream – frozen version of Italian dessert
Yogurt
(sometimes spelled jogurt) – yogurt
cocco
(KOH-koh) – Coconut
amarena
(ah-mah-RAY-nah) – Cherries in fior
di latte
fragola
(FRAH-go-lah) – Strawberry
lampone
(lahm-POH-nay) – Raspberry
limone
(lee-MOH-nay) – Lemon
mandarino
(mahn-dah-REE-noh) – Mandarin orange
melone
(meh-LOH-nay) – Melon (usually cantaloupe)
albicocca (al-bee-KOH-kah) – Apricot
pompelmo (pom-PEL-mo) - Grapefruit
anguria –(an
GUR-ri-ah) Watermelon
fico
(FEE-koh) – Fig
frutti di bosco
(FROO-tee dee BOHS-koh) – “forest fruits” like blueberries and
blackberries.
mela
(MEH-lah) – Apple (also look for mela verde (MEH-lah VEHR-day), or green
apple)
pera
(PEH-rah) – Pear
pesca
(PEHS-kah) – Peach
kiwi –
same as in English
menta –
(men-TAH) Mint
zuppa inglese
(TSOO-pah een-GLAY-zay) “English soup,” frozen version of English
trifle
torroncino –
tor-ron-CEE-no – made with torrone candy (also Torrone)
tiramisu –
(TEE- rah-mee sue) Frozen version of famous Italian dessert
tartufo – (tar-TWO-foe)
Tartufo
cassata –
(kah-SAH-tah) Frozen version of famous Sicilian dessert
riso
(REE-zoh) – Rice, kind of like rice pudding
malaga
(MAH-lah-gah) – Rum raisin
stracciatella
(strah-cha-TEL-lah) – Fior di latte with chocolate bits
liquirizia
(lee-kwee-REE-tzee-ah) – Licorice
cannella
(kah-NEL-lah) – Cinnamon
maron glace’
(mah-rhon GLA-say) – cream with candied chestnuts
zabaglione – zah-bah-YEE-OWN-eh – Zabaglione
puffo
(POOF-foh) – Literally “Smurf” – blue ice cream that may taste like licorice or
bubble gum, depending on the shop
The words: Produzione
Propria, Nostra Produzione, mean homemade and Produzione Artigianale
means “not mass produced in a big factory”.
More words to know:
Cono –
(Koh-noh – plural coni - Koh-nee) cone
Coppa
–(KOH-pah) cup
Gusto –
(GOO-stoh – gusti (plural – GOO-stee) –
scoop or flavor – three gusti per cono/coppa is the norm.
Panna –
(PAH–nah) whipped cream
Granite (grah-NEE-teh,
flavored iced), Frappe (frahp-PEH, a type of milkshake) and Semifreddo
(semi-FRAY-doh - soft ice cream)
→ A Word of Warning –
Before you buy check the price list that by law must be posted in all Italian
gelaterie and ice cream stands on the street. Last tear some unsuspecting
tourists paid $38 for two regular size
ice cream cones at a stand on the Ponte Vecchio in Florence. The prices were
listed, it was legal.
Hi
ReplyDeleteVery interesting, helpful and funny piece. So, which of the (I suspect many) Chiavarian gelato shops would you recommend? I promise to pass my orders quickly when I visit this summer :-)
Love your blog
Claus, Copenhagen
The ice cream shops in Chiavari make their own ice cream, and they are all good. That is pretty much true throughout Italy. The trick is to look for the words Produzione Propria, Nostra Produzione and Produzione Artigianale.Happy gelato hunting.
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