CAMERANO (part VIII): Chillin' in Italia

ITALY IS KNOWN for its olive oil, wine and pasta but on hot summer days, gelato is what I crave.

Gelato is the Italian word for ice cream. But anyone who has tried freshly made gelato can attest to the fact that it is better than Hagan-Daz, Baskin Robins or TCBY any day.

The cold, slippery-smooth texture is excellent whether sitting in a cup or atop a cone. Most importantly you can find numerous gelaterias or cafés with gelato at any point in time while in Italy.

Gelato differs from American style ice-cream in that the taste is denser. It’s made with less air but at the same time, the gelato is slightly less filling. Gelato is considered to be healthier than ice cream because the ingredients consist of less butterfat and more natural components such as fruit, coco, and in some cases even olive oil. Gelato is made daily, while ice cream can contain chemicals preservatives that allow it to be stored in the freezer for months.

L’Altro Mondo located just feet from the piazza in Camerano has what I consider to be an excellent assortment of gelato flavors. Their options range from your typical vanilla and chocolate to Nutella, a gelato version of the popular chocolate-hazelnut spread, and Bacio, a take on one of Italy’s most famous candies.

My personal favorite is the yogurt flavor while my friend Annie prefers café and chocolate mixed together.

Regardless of what you chose, its hard to go wrong.

- Berit Baugher