There's a place in Baltimore called Pitango Gelato. The truest to genuine Italian gelato that I've ever had in the US. They have the metal containers with lids, too. Sooooo good. I live in Seattle now and still miss it. Seattle has a great food scene but doesn't have great gelato options, sadly. I sometimes dream of going to gelato university in Italy and bringing the genuine stuff back. But, a lot of it has to do with local ingredients and surroundings. Italian gelato is delicious when you're eating it there in part because you're eating it surrounded by Italy, its architecture, terroir, language, fountains, etc. All other things equal, place has a psychological affect on the food experience. Sometimes, you simply cannot replicate it.
There's a place in Baltimore called Pitango Gelato. The truest to genuine Italian gelato that I've ever had in the US. They have the metal containers with lids, too. Sooooo good. I live in Seattle now and still miss it. Seattle has a great food scene but doesn't have great gelato options, sadly. I sometimes dream of going to gelato university in Italy and bringing the genuine stuff back. But, a lot of it has to do with local ingredients and surroundings. Italian gelato is delicious when you're eating it there in part because you're eating it surrounded by Italy, its architecture, terroir, language, fountains, etc. All other things equal, place has a psychological affect on the food experience. Sometimes, you simply cannot replicate it.
That's sounds incredible if I'm ever in Baltimore, I'll have to check it out! Thank you for sharing, I completely agree that terroir affects flavor
Did I Just learn history via a frozen treat??
Thanks Claire
you are very welcome!
Thanks for the gelato research with great visuals. I learned a lot!
I'm so glad you enjoyed!
always gotta get some fior di latte at gelato de neri when in florence, the best!
I'm an Edoardo girl in Florence... :)
i’ve never tried it! excited to add something new to the itinerary