I’ve always been a great fan of gelato. The Italian cousin to ice cream, gelato is a more subtler variation on the same idea. milk, cream, sugar, and flavoring. But just like the idea that while hash browns and french fries are both the same thing (fried potatoes), it’s the difference in execution that makes gelato such a great product. More milk than in ice cream, less air, gentle churning, and a warming serving temperature always make for a pleasant bowl of rich, creamy gelato. Unfortunately, while ice cream shops are plentiful (indeed, soft serve places are a dime a dozen around here in the summer months), good gelato places are fairly rare in the US. And, until 2010, nonexistent around here. Until Morano Gelato opened up shop.
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