Sugar Rush

Very rarely do I join Matthew on a sugar indulgence.. I am firmly in the potato chip camp.. however, Italian Gelato is one of the few exceptions…

Still made with cream, milk, and sugar – it relies on the mixing of very fine air bubbles to make it light and “creamy” but this isn't the only reason for my blatant desertion of the savory camp – it is the high quality of ingredients used to make it!

Pistachio isn't green, its a mild brown with a greeny tinge.. the Biscotti in Crema is with crunchy yet fudgy pieces of fresh biscotti that 'Mr. Christie' could never match. The fruit, all fresh with no artificial flavours, has just enough sugar to make it a treat (rather than make you ill) – all of this does have a draw back however….. you are more than game to have seconds since it doesn't give you a sugar coma!

So, Matthew and I have been sampling gelato for every snack and for dessert whenever possible…. it's sick – but we've taken treks out to try a recommended place and we've been trying to taste a new flavour each time. Naturally, there are a few flavours which come up time and time again – Lemon for Matthew, and Biscotti for me.

So far, we are embarrassed to say that we've enjoyed the following:
First, there was the “24 hours of gelato power” in Rome:
Lemon, Strawberry, Biscotti, Nutella, Raspberry, Dark Chocolate, Milk Chocolate, Pistachio, Vanilla, Chocolate Orange, Hazelnut, Dragon Fruit, Caramel...

Yes... I am actually eating Matt's gelato in the picture... it was "just a bite" :)

Then in Florence we added: Passion Fruit and Pink Grapefruit as new flavours
And lastly in Pisa we added: Apple with Cinnamon

Display of Gelato
This place was actually the top rated Gelato place in Rome - We agreed! The Best!

AND THEN…. cause we just couldn't seem to kick the habit cold turkey – we also have Swiss Ice Cream (at 10,000 ft) on Mount Titlus (Yeah, it really didn't translate well into English)

This “premiere” ice cream is served in house made waffle cones and was delicious as well! We at least used these two cones as a meal replacement! Matthew had 'Lemon & Lime' and 'Mango & Passion Fruit' while I had 'Swiss Chocolate' and 'Caramel'

Swiss Ice Cream at 10,000 ft

We naturally also paid for the transportation cost of that premium ice cream! It translates into approximately $17.00 CAD for two cones...