What makes good gelato great?
Thursday July 22nd, 2004 by BrianGelato includes egg making it creamier than ice cream. San Crispino Gelateria, near the Trevi Fountain at Via della Panetteria 42, is reputed to be the bestHonestly, I don’t know. After trying the crème (caramel) gelato tonight at the place that the NY Times and other regarded sources deemed the best gelati (don’t be caught calling the plural of gelato anything else) in Rome, if not all of Italy, I don’t really know the difference. They all seem to be creamy, rich, and full of flavor. But can you really say that one is so much better than another as to be called the best in Italy? It seems like a stretch. One …