The Happy Diabetic in Firenza (Florence Italy) The best Gelato on the Planet-Gelateria: Vivoli

While in Florence we tasted the best Gelato ever! My Favorite by far was....But first the story!
Florence is recognized by many as a gelato capital of Italy, where it’s harder to have bad gelato than it is to have good gelato - My sister Roxana a travel specialist to Italy suggested this stop for Gelato. I knew right then what my mission had to be - eat as much gelato in Florence as I could. It’s a tough job, but I knew I had to do it. For the children.

So in this City of Gelato, is there one shop that is considered by locals and tourists alike to be the pinnacle of the art form. In fact, there is - it’s Vivoli. I visited in mid-March, late afternoon just after visiting the remarkable Basilica di Santa Croce (Basilica of the Holy Cross) is the principal Franciscan church in Florence, Italy. It is the burial place of some of the most illustrious Italians, such as Michelangelo, Galileo, Machiavelli, Foscolo, Gentile, Rossini, and Marconi, thus it is known also as the Temple of the Italian Glories (Tempio dell'Itale Glorie). We walked a few blocks and then we saw it. There was only a small neon sign glowing above the door. The neighborhood was simple and quaint. You pay first and go. The best about eating gelato is that you can ask for multiple flavors, 3 is the norm.

Gelateria: Vivoli
Location: Via Isola delle Stinche 7 50122 Florence; it’s roughly a block northwest of the Piazza Santa Croce
Open: Tuesday-Sunday, 09:00-01:00 (closed in August and January-early February)
More Information: http://www.vivoli.it/, tel - +39 055 292 334
Good to Know: The portions are a little smaller, and prices are a little higher - so if you can splurge, get one size bigger than you usually get. Also, there are no cones available at Vivoli - only cups.






But PLEASE do not confuse it with “ice-cream”.
Gelato is NOT ice-cream. Gelato is Italy’s version of ice cream, with three differences.

First, gelato has less butte fat than ice cream. Most Gelato has 10% butterfat. Ice Cream can have as much as 30%

However, less fat does not mean less taste. With the lower butterfat content, gelato is less frozen and melts in the mouth faster. Custard does the same.


Second, gelato has a much higher density than ice cream. Ice cream is produced by mixing cream, milk and sugar, then adding air. Manufacturers add air to ice cream because it nearly doubles the quantity of their product. But, it cuts their quality in half. No air is added to gelato. The result is a higher quality dessert with a richer, creamier taste.

Third, gelato is served slightly warmer than ice cream. While both gelato and ice cream are served well below the freezing temperature of 32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than ice cream. Because it is less solidly frozen, gelato’s taste is further enhanced as it melts in the mouth.

It's all about the flavor!
During the Roman Empire Emperor, Nero would send his team of slaves into the mountains to find snow which would be mixed with honey to form a sweet refreshing treat. He would also add spices, leaves and fruit, creating an early version of gelato.

• Marco Polo, the Italian explorer, discovered flavoured ices on his travels to the East and introduced it back to Europe where it was called "Sorbetto" and was instantly popular with wealthy folk.

• Some believe that gelato was created in Italy by Bernardo Buontalenti for Francesco de' Medici in 1565.

Italy has long been considered throughout the world as the best place for ice cream. Many years ago, gelato was created in the far North by the people of Dolomite and in the far South by Sicilians. In Dolomite, the gelato was made with milk, eggs, sugar, cream and natural flavors. Snow was kept in underground storages during the Winter and when tourists visited Dolomite in the summer, the sale of gelato was a major source of income for its people. In the far South, gelato was lower in fat, water based, higher in sugar content and was called 'Sorbetto'.

As the years passed, recipes have changed and been refined and new techniques are used. The Italians, however, are still very passionate about their gelato and sorbettos. In Palermo, an ice-cream sandwich is often eaten on the run for breakfast. And in the markets, vendors slice buns in half and plop a scoop of gelato in the middle. In the summer months many gelato shops in Italy (gelaterie) stay open until 1 a.m. or even later.
Thanks to MAPLE RIDGE for the great info.



Vanilla ( per serving size of 100g)
Calories Total Fat (g) Total Carb. (g) Sugars (g)
Gelato 150 4.5 24 23

Cold Stone 235 14 23 20