I just came back from Italy, where I spent a week in and around Florence with my boyfriend, visiting his family and friends, taking daytrips, carboloading and through it all… SWEATING, cause dear sweet Madonna and Child, it was HOT. Like, really hot. Like, totally socially acceptable to eat gelato every day, sometimes twice, kind of hot.
Below, the highlights reel of my love fest with gelato, which I thank for saving me from heat stroke:
Outside of Florence’s tourist-clogged center was Il Sorriso, where the BF and I stopped one day on our way to lunch at his sister’s house. Because we really were on our way to eat lunch, he suggested we split a cup instead of each getting our own. I relented, though I’m not usually into this kind of thing. We got stracciatella, probably the best I ever had, with thick, chunky pieces of chocolate throughout it, and cremino alla Nutella, which was a creamy, chocolate, Nutella swirled bunch of awesomeness.
On a different day we went to one of Flaneur’s old favorites, also outside of the center, called Badiani. Though it’s a gelateria/ pasticceria combo with some pretty amazing looking baked treats, their main draw is the gelato, especially the Buontalenti flavor which they hold a registered trademark for. On the left is my cup of Millefoglie gelato (named after the Italian pastries made with dozens of layers of delicate, crispy thin layers of dough and thick, custardy pastry cream) and more cremino (this time without Nutella, but still chocolatey and rich). On the right is the BF’s cup of pistachio (a nutty, creamy blend) and the house star, Buontalenti, a buttery, rich mixture of cream, custard, and all that is good in this world.
While strolling around downtown in Florence’s historic center one day (and by strolling you should know that I mean wondering at what point the skin on my body was going to start bubbling and blistering from the unbearable heat) we stopped at Gelateria dei Neri (no website, because that kind of technological nonsense just hasn’t fully caught on yet in Italy). They had a big selection, with lots of really refreshing looking fruit choices, but I’m always a cream/chocolate girl, so I went with cassata siciliana (a traditional Sicilian dessert cake made with candied fruits and nuts, and a mix of sweet ricotta and the heaven they stuff cannoli with) and a ricotta and figs blend, which was velvety and sweet, with jammy chunks of figs swirled in. The beau got an always delicious combination of rich, bittersweet dark chocolate and bright, creamy coconut.
I could almost not hate the suffocating heat of summer if I had all this gelato to keep me going. Say what you will about Italians, but man, do they know what they’re doing with this stuff.