Gelato Myths & How to Spot the Real Thing
A quick guide to avoiding tourist traps (and finding the good stuff)
If you’ve ever been to Italy (or even just a busy tourist street anywhere in Europe), you’ve probably seen it: giant mountains of neon-colored “gelato” stacked high in shining metal trays, decorated with plastic fruit, chocolate bars, or whole cookies sticking out of the top.
It looks fun. It looks exciting.
But I’m sorry — it’s usually not great gelato.
Let’s clear up a few things.
Myth #1: The taller the gelato, the better it must be
Reality:
Those big puffy swirls are mostly air. Real artisan gelato is stored in flat trays (or even hidden under metal lids called pozzetti), not sculpted like a cupcake. A good gelato has low overrun — meaning less air is whipped in — which gives it that dense, creamy texture. That doesn’t mean just because the icecream is flat in the containers that it must be good! There are special techniques of presenting the icecream which are a sign of knowledge aswell just make sure to avoid those mountain of icecream stuffed with too much fake decoration.
Myth #2: Not All Decoration Is a Red Flag
Reality:
Sometimes, gelato in Italy is served with soft waves on top — gently shaped in one or two layers, just above the tray. This technique is called “spatolato”, and it’s actually a sign of craftsmanship. The gelato is smoothed and styled with a spatula, often with a natural touch like crushed pistachios, fruit pieces, or roasted nuts on top.
This kind of decoration is totally normal — and often seen in high-quality, artisanal gelaterias.
What to watch out for instead: The real warning signs are those towering gelato displays, with five or more layers stacked high above the tray — held together with lots of air and stabilizers. They often come with plastic decorations, unnaturally bright colors, and a texture that’s more fluff than flavor.
Myth #3: Bright colors = bold flavor
Reality:
Natural pistachio gelato is never neon green. Banana is never sunshine yellow. Mint should not glow like toothpaste.
If the colors look too bright, it’s probably full of artificial coloring and flavoring.
In a real gelateria, you’ll often find muted, soft tones — because they’re made with real ingredients. Nowadays they color with natural ingredients aswell, as spiroulina- but that’s mostly mentioned! If you are not sure ask!
Myth #4: More flavors = more quality
Reality:
A small menu usually means more care.
The best gelaterias make a focused selection using seasonal ingredients — often no more than 10–15 flavors a day. If there are 40+ flavors in one display… it’s probably industrial base mix in disguise. Attention don’t mix up the daily selection and If they already done hundertes of flavours. The importance is the vitrine you have in front of you not how many flavours they’ve done already.
So how do you spot a good gelateria?
Here’s what I look for:
Natural colors – beige pistachio, dull pink strawberry, brownish banana
Flavor list of less then 20 daily – often written by hand or on a chalkboard
No overflowing mountains – the gelato should sit flat in the tray
Seasonal & local ingredients – think melon in summer, roasted chestnut in autumn
Mention of the lab or fresh production – bonus points if you can see them making it
Texture – dense, creamy, and not icy
If you see pozzetti (those silver lids covering the gelato) or gently shaped Icecream in one or two layers (This technique is called “spatolato”) stay. That’s usually a very good sign.
Final tip: Taste before you commit
Most good gelaterias will let you try a spoon before you choose. Don’t be shy.
One small taste can tell you everything you need to know.
Because life’s too short for bad gelato.
And once you’ve had the real thing — you’ll never go back to the neon stuff.
