Monday, September 15, 2008


Originally uploaded by Suzi Edwards
What an amazing weekend! It was about 22 degrees in Calgary, so everyone was walking the streets semi-naked.

Of course when it's hot, it's gelato time* and I was lucky enough to find an interesting spot in Kensington.

So do you know what the difference is between ice-cream and gelato? I always prefered gelato. It was lighter and the flavours truer than ice-cream (although I'm never going to pass up a scoop of any icey-goodness, if the truth be told). Turns out that gelato is made with milk (generally full-cream, natch) but generally speaking, the fat content is much lower than that of ice-cream (7-10%, as opposed to 15+%), which is made using a hell of a lot of a cream (the clue's in the name, see?). You'll also find that a lot less air is added during the commercial gelato making process (cos traditionally, they'd use a really long wooden spoon), meaning that you're getting a denser, richer product. Which also means it melts more easily, as you'll see in the photo. Not that I believe Fiasco stir their gelato with a wooden spoon. It's the march of progress. *Big sigh*.

Hazelnut is my gelato flavour of choice, followed by strawberry. Or Ferrero Rocher. This developed during a lovely trip to Sirmione, where every day I intended to try a different gelato, but just couldn't get past the hazelnut. It can be an elusive flavour; if too much sugar has been added, the roasty, toasty flavour of the hazelnut is lost. It's also a bitch to make.

I think I am in a position to give you a round up of where to get the best hazelnut gelato...

1. Gelateria Cafe 2000. Sydney. Tonino Lo Iacono is Sydney's best gelato maker. I'd walked past this place a hundred times before I popped in, and my tongue nearly fell out of my mouth when I tried his hazelnut gelato. He makes tiny batches, all by hand and even makes his own fruit/nut bases. Sadly many people use commercial bases these days. He even grinds his hazelnuts by hand, to make sure that his hazelnut gelato is perfect.

2. Scoop. London. Everyone was wetting their pants about this place when it opened. London isn't really a gelato town...Let's just say that it was a good job I had left for Sydney when this place opened. It's about 150 meters from my old office. My gelato was served by a 13 year old boy. I'd like to see more child labour in the gelato industry.

3. Any gelato place in Sirmione, Lake Garda. Really. Just go. It's a lovely trip. I can recommend some hotels if you'd like. And a great place for osso bucco.

4. Fiasco. Calgary. OK, so it's probably not a world's best and the caramel gelato was just yeuck (think foamy, sugary nothingness, rather than strident, almost burnt caramel which I was expecting) but the hazelnut was pretty damn good. They'd got the sugar balance right and there was that extra creamyness that you get from the hazelnuts. Very yum.

Gelateria Cafe 2000 is at 650 Darling Street, Rozelle, Sydney. They also serve a limited Italian menu, which is variable in quality but earnest in its authenticity. I'd just have the gelato and a flat white, to be honest.

Scoop is at 40 Shorts Gardens, Covent Garden, London.

Fiasco has three locations. Check out their website for more details.

*Actually, I don't really care if it's hot, I'll eat gelato anytime, but I wanted to gloat about the weather. You'll get your own back when I am snowed in, eating triscuits.

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Blogger Clinton Begin said...

.... I forgot to mention, make sure someone takes you for a Bubble Tea in Chinatown. It's supposed to be nice all week, so get there before it snows. :-)

10:37 AM  
Blogger gail said...

If you haven't tried it yet - try Amato Gelato - I love it probably more than one should...yum!

6:16 AM  

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