It’s a truth hard to swallow, but not every gelateria we come across in Italy — let alone those abroad — serves authentic gelato. Of course, the term “authentic” can be subjective, but it generally connotes gelato that honours traditional Italian craftsmanship and maintains high standards of quality. 

In an interview with National Geographic, Diletta Poggiali, an instructor at the Carpigiani Gelato University, described artisanal gelato as “evanescent”. This means its flavour is fleeting but comes on strong, leaving an aftertaste that lingers on your taste buds. Letting gelato naturally dissolve on your tongue rather than chewing it can help you appreciate its true quality. 

However, finding authentic or artisanal gelato isn’t as straightforward as it seems. It gets trickier when those vibrant, towering displays of gelato can be deceiving! As artisans at Sugartree Gelato, we know how to spot the real deal. Trained by Carpigiani Gelato University ourselves, let us give you the inside scoop... Here’s the secret recipe to making and spotting good gelato:

High-Quality Ingredients

It’s one of the most defining elements of quality gelato, and the most evident to taste. Raw and natural ingredients, and particularly their freshness and seasonality, form the foundation of authentic gelato. Your gelato should reflect fruits in season, and this often, but not always, translates to a selective list of flavour options. Many gelato stores make up for subpar ingredient quality with sugar, which is a culinary faux pas. 

No Artificial Additives

Look past the rainbow of colours in the gelato display! As enchanting as they are, bright colours serve as an alarming revelation that the gelato is not as authentic as it claims to be. The colour of real strawberry gelato tends to be a soft pink, not neon red. Rather, it’s an indication that colourings or flavourings have been pumped into the dessert. Beware of mountains of gelato as well, as actual gelato won’t hold up beyond counter height due to their unbending demands in temperature. 

Low Air Incorporation

Authentic gelato is made by slow churning, which is a mixing process that incorporates minimal air, resulting in a denser and creamier consistency. This also means gelato packs more flavour in each bite. The difference in technique will make gelato instantly distinguishable from ice cream. 

Temperature Control

Experienced gelato artisans meticulously manage every aspect of their gelato, temperature control included. From preserving ingredient freshness and churning at a low, constant temperature to using the appropriate storage equipment, precision in temperature control is crucial for maintaining the gelato’s integrity in look, taste and feel. The ideal storage temperature is around -15°C, slightly above the typical ice cream storage temperature of -18°C. Flat metal spades and tins are prime for both storage and serving.

Ageing and Resting

In the same vein as leavening bread, allowing gelato to rest and age develops its flavours. Gelatières perform this step after churning and before serving or storing. With sufficient resting time, the gelato can even lose air bubbles trapped during churning. Maturation often occurs over several hours or overnight. Though almost unheard of, this process can be profoundly beneficial for achieving the best final product!

Balanced Flavours

There’s more to the single flavours of pistachio, tiramisu and lemon than meets the eye. Artisanal gelatos use a carefully mixed-and-matched flavour profile to ensure the primary ingredient stands out, while complementary notes round out the experience. The finest gelato allows you to savour each individual component while ensuring they come together harmoniously.

Traditional Techniques

Gelato still populates the streets of Italy today, but it doesn’t change the fact that it is a time-honoured craft that’s been respectfully passed down through generations. Whether in recipes or specific hand techniques, tradition is a cornerstone of gelato craftsmanship and Italian culture. Each region may even have different interpretations of gelato, like Sicily, which prefers its gelato sweet and chock-full of fruit, naturally birthing wide-ranging approaches across the European country.

Freshness and Rotation

Churned by hand in small quantities, seasoned gelato makers often employ micro-batch production to closely monitor the quality of their gelato at each stage. In tandem with gelato’s seasonality-driven approach, this puts into effect a rotation of flavours that are exclusive to time of year and consistent in taste and texture. This also allows gelatières to capitalise on the freshness of ingredients and show off a variety of classic and innovative flavours. 

Passion and Love, Above All

Perfecting gelato, or even making it from scratch, is an art form that takes serious know-how and plenty of practice. That’s why when you taste artisanal gelato, it’s always something special — the result of years of dedication and a passion for bringing out the best in natural ingredients. Gelato artisans pour their hearts into what they do, always pushing the boundaries to discover new flavour dimensions.

These values are what set authentic artisanal gelato apart from the mass-produced stuff, giving you a truly unique experience. Sure, you can read up on the rules of “real” gelato — but nothing beats actually tasting it for yourself! So drop by Sugartree Gelato for a cup or cone today, it’s a true nod to traditional Italian craftsmanship. And while you’re here, chat with us to get a closer look at what goes into every intriguing and heavenly scoop.