By definition, gelato is "an ancient Italian frozen dessert." To us on the HRA France-Italy trip, gelato is much, much more. Gelato is the sustaining force that enables us to endure long bus rides and challenging hikes over varied terrain, in rural and urban settings.
Our connection with gelato began not in Paris, but in Nice. Since then, gelato has been our constant companion. In each of the towns we have explored, we have found gelato easy to obtain. This morning in Tarquinia, we discovered a square with a gelateria at three of the four points of the compass. On the fourth was the Tyrrhenian Sea.
The most gelato-involved of us eat gelato at least twice a day. We have eaten gelato in the morning, in the afternoon, and in the evening. Today, it took the place of the inedible "breakfast" we were given on the ferry to Civitavecchia--a packaged croissant-inspired "pastry" filled with a gooey substance called either "chocolate" or "orange" filling.
Most of us prefer fruit flavors or chocolate, but a few of the more adventurous members of our party have taken walks on the gelato wild side. Several of us swear by a flavor known as stracciatella, which is similar to chocolate chip ice cream back in the States. Today in Tarquinia, Mrs. Joyce tried a flavor with "Etrusco" in its title. She describes it as having a chocolaty flavor, but not as sweet, and she identified pine nuts in the mix. It turned out to be very tasty. I haven't been quite as adventurous; I've had strawberry (twice), raspberry, and cherry.
As strange as it seems, pine nuts aren't the weirdest ingredient we've discovered at the gelateries we've patronized. Among the flavors none of us have been brave enough to sample:
- beer
- rosemary
- thyme
- tomato & basil
- lavender
- myrtle liqueur
That's all for now. And, no, we're not off to the gelaterie...at least not until tomorrow.
Chris & Chris
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