Gelato tasting in Rome

Last month, I had one of those rare convergences of time, opportunity and a tiny bit of cash to spare. So I flew from Aberdeen to Rome to meet with a very dear friend and her family and squeeze in as much gelato-tasting as possible in the name of research. Not greed, no, of course not.

Flavours of Rome

The best gelato in Rome!

I managed six flavours in two days, which isn't bad, though if I'd only turned the other way at the airport on the way back, I would've squeezed in another two scoops. As far as regrets in life go, that one was mid-range.

In order of delight:

Greek yoghurt and apricot

Almond and orange

Stracciatella

Pistachio

Coffee

Salty Caramel

And I managed a few tastes of others'

Passionfruit – the owner of Gelateria Valentino gave me a taste after showing me how many of their flavours are vegan. It was delicious.

Roasted almond

Lemon

Cherry Ripple

Gelateria Valentino, Rome

The two-scoop tub

Standing in the queues, waiting to decide on our flavours, I noticed that the most common product bought by tourists and locals was the two-scoop pot. And why would you go for anything else?

It has me thinking about how I can bring the same offering to the shack. Maybe I'll start experimenting with duo pots of a few flavours. If you haven't seen them come out by Christmas, give me a nudge.

Old friends, new scoops.

And while there are noticeable temperature differences between Italy and Scotland, it was interesting to see how people took their gelato. There were seats in most of the gelaterias, but people mainly took their cup and small spoon and ate it away from the café; on the move, laughing and chatting.

Another significant observation about gelato in Rome was its diverse range of functions – serving groups of friends on their way out, dates, and families. The stop for gelato seemed like a universal event, and why not, at such a low price point?

The other nice thing to see was just how many vegan flavours were regular features at the gelaterias. Anything fruit-based or dark chocolate was a designated vegan flavour. When I asked the owner of Valentino's what his base was, he looked at me strangely. Water. Of course. Other ingredients may be substituted; nuts, chocolates or even sugars, but one constant in Gelato is water.

A Scottish Highlands advantage

And that's where I think we in the Highlands have a significant advantage in the gelato game, the high quality of water we have here. No need for bottled, imported brands of water; we have our own incredible water right here.

So my trip to Rome has left me inspired – plenty to take inspiration from in growing Kingston Gelato into a wee Highlands household name while keeping true to both the core elements of gelato and a plant-based, taste-first existence. And you know, none of it was built in a day.

the Spey River

Got a taste for a pot of gelato? Take a look at some of our other Flavours posts and leave me a message below if you are keen to try one out.