Italian Woman Gives PSA on How to Spot Fake Gelato in Italy

If you’re planning to travel to Italy this summer, there are some essential things to keep in mind. While this ancient city holds many authentic treasures, it can also be a colossal tourist trap. In a country where citizens take food seriously, there’s an easy way to spot impostors when you know what to look for.

These brightly colored dupes might appeal to your eyes, but they won’t be so tasty on your tongue. Listen to an Italian’s advice on how to pick out a fake in this video shared on July 12:

I can attest to their striking difference as someone who’s experienced authentic and commercial gelato . My first time in Rome, I was easily fooled by the beautiful colors and toppings piled high on this creamy dessert. I still remember taking my first bite and thinking this isn’t as good as people have claimed. However, once I tried it again, and it was authentic, I knew what they were talking about. While Elena’s (@ cucinabyelena ) advice can be helpful in Italy, it can also be applied to varieties we find here in the States.

Related: Comedian Describes Gelato in Naples Italy and Hits the Nail on the Head

Ways to Spot Fake Gelato

1. Don’t be fooled by the prettiest-looking gelato . She reports, “If gelato is piled high in a decorative and beautiful mound with fruit and cookies on top, it doesn’t melt. That means lots of vegetable fats and emulsifiers have been added.” The same would be true here in the States if our gelato doesn’t start dripping in the heat.
   
   
2. Look for gelato stored in metal containers at or below the counter level. She describes that this is a sign that it is being kept at a proper temperature. If we see a lid, that’s a bonus. Due to its denseness, she also notes that it should be scooped with a flat spatula rather than a spoon.
   
   
3. Authentic gelato will not have neon or unnatural-looking colors . She cautions that if we see something like bright, yellow lemon gelato, that’s a sign it is not authentic. A true lemon flavor should be white, as should the other varieties, which are also made using natural ingredients.

During my visits, I also noticed that authentic shops did not offer sugar-free and artificially sweetened gelato, whereas places in tourist areas did. Besides these excellent tips, she lists a few great gelato shops for anyone planning to travel to Rome. I would advise trying each one, even if you visit them on the same day. With all the walking, these indulgences won’t end up on your hips.

Whether you’re eating gelato in the US or Italy, take the time to savor it. More than anything, it’s what Europeans know how to do best, and it makes a difference.

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