The story has it that in 2004 Francesco, the owner of L’Arte Del Gelato, left New York and traveled home to Italy to learn the 16th Century art of preparing that yummy desert. Whether it is a true story or just another fairy-tale to blur the vision of naïve looking people like me, the effect is the same—really delicious gelato. Personally, I always thought ice-cream and gelato were the same thing. Luckily, the savvy staff educates: “Gelato easily out-flavors ice cream by not pumping it’s product half-full of air to double the quantity. Our gelato is thus less airy, more dense and twice as flavor-rich as ice cream.” I got confused at the point where the L’Arte people explained how they use way more fat than it is the case with ice-cream, since the scientifically approach tells us that the so desired flavor of ice-cream is contained in fat. But apparently, you can’t have everything.
