La Gelatiera — Restaurant in Florence

One of the most authentic, homemade gelato you can find in all of Italy! We had a great in-depth conversation with the owners and they source almost all their ingredients locally. For example, their pistachios are acquired from a local farmer and La Gelatiera roast the pistachios and grind it into a paste before even starting to make the gelato process. Another example is their the honey in the Walnut & Honey gelato is sourced from a local bee/honey farm. They change and test new flavors constantly and also according to the season. The husband and wife duo also makes new batches of gelato nearly everyday from morning to evening.

Take what you remember about certain gelato flavors and throw it out the window because the flavors here will taste different as a result of being made fresh in the shop versus a premade mix. One flavor which stood out to me in particular was the caramel gelato. They first make the caramel from scratch and then create the gelato from it. If anyone has ever tried to temper sugar themselves will understand the painstakingly difficult technique and skill it requires to stabilize and not burn the sugar or let it crystallize (let alone turn this into gelato). The result is a true caramel taste where it is perfect blend of decadent and slightly bitter.

As a quick side note of how to tell if shops will sell quality gelato, if you can ‘see’ the gelato piled high and decorated with toppings through the glass at any shops, run the other way. They beauty of gelato should be through the taste, not the looks. The most legitimate gelato shops will typically have their gelato covered under metal lids and temperature controlled. Additionally, another tell-tale sign is if you see pistachio in a shade of green that is remotely greener or more vibrant than a faint pastel color, the shop most like used an premade mix/flavoring. While it can be good, it certainly is not as fresh as they may claim.

With their use of local ingredients, the years the husband and wife duo spent in gelato academy, and a constant labor of love, La Gelatiera has proven themselves to be a worthy contender among some of the best gelato shops in all of Italy. I will certainly be returning to this shop multiple times upon my next visit back to Florence to try their new...

It’s a best choice in Florence, and Gelato is more healthy than ice cream; this shop is dedicated to organic ingredients and handmade recipes. 2. Owner is a couple from Taiwan and south Italy staying in Florence for more than 10 years dedicated to prestige local wine, food and ice cream. 3. Cost effective operation and dedication by owner itself offers for this delicate type of prestigious gelato in Florence. When you are on way to see the Art Museum for David sculpture, be sure to go inside for a wonderful experience. * Understanding the Differences Between Italian Gelato and American Ice Cream: In the late 1770s, Italian immigrants introduced the art of crafting Gelato to the United States, which later underwent adaptations by Americans, leading to the birth of American Ice Cream. While both Gelato and Ice Cream share common ingredients like milk, cream, and air, there are distinct differences, primarily in their "overrun" and "milk fat content."

Italian Gelato: Gelato typically has an overrun of about 20% to 35%, meaning that 1 liter of liquid yields around 1.2 to 1.35 liters of Gelato. Italian regulations mandate that Gelato's milk fat content cannot exceed 8%, resulting in a higher proportion of milk and lower cream content. Compared to American Ice Cream, Gelato has lower overrun, lower fat content, less sugar, and thus shorter shelf life. It boasts a denser texture, finer consistency, and a refreshing taste profile.

American Ice Cream: According to the FDA, American Ice Cream's overrun should not exceed 100%, translating to roughly 2 liters of Ice Cream from 1 liter of liquid. FDA regulations stipulate that American Ice Cream must contain no less than 10% milk fat, resulting in a higher cream content and lower milk proportion compared to Gelato. In contrast to Gelato, American Ice Cream has higher overrun, higher fat content, more sugar, and therefore a longer shelf life. It offers a fluffier texture, softer consistency, and a richer taste experience.

Understanding these distinctions provides insight into the unique characteristics and flavors of both Italian Gelato and American Ice Cream, enriching our appreciation for these beloved...

I cannot find the words to describe this gelato. I find myself wanting to book a ticket from the US to Florence just so I can eat this gelato again. My husband and I came to Florence for 3 days during our honeymoon, and during our stay in the city, we came to La Gelatiera 6 times. Each day we went in, there were new flavors listed on the board, each one made from scratch by the lovely gentleman, Francesco, who owns the place. Every flavor he had, we tried. Every flavor we tried blew our minds. I've never had gelato like that and I don't think I ever will again, unless I come back here. When we would visit, my husband would always let Francesco pick two flavors for him, and each time he knocked it out of the park. I tried to stick with flavor combinations that I knew would work well and quickly realized any of his flavors go well together. For me, the flavors that stood out most were the peach with prosecco and the mango. The peach flavor was so good I think I had a tear in my eye as I was eating it. I genuinely cant think of a place in my lifetime that has impressed me as much as La Gelatiera. If you're ever in the area, do yourself the tremendous favor of enjoying this gelato. There are gelato shops on every corner in Florence, but I guarantee none of them even compare...