The article highlights the differences between traditional American ice cream and Italian gelato, emphasizing gelato's lower butterfat, higher milk content, and warmer serving temperature. It reviews notable gelato shops in the Greater Boston area, such as Amorino, known for its rose-shaped scoops and diverse flavors, and Caffè Paradiso, which has thrived for over 60 years with delightful house-made gelati. It also mentions Delini Gelato, showcasing its success despite pandemic challenges. This guide serves as a flavorful exploration for gelato enthusiasts.
Amorino doesn't stop with standard scoops: There are gelato cakes, gelato macarons, and gelato-stuffed, chocolate-coated cubes, too.
Family-owned Caffè Paradiso has been kicking around for 60-plus years: glorious house-made gelati (think hazelnut, pistachio, and strawberry flavors) that make for spirited affogato.
Viki Petkova has earned an impressive rep since launching her West Roxbury gelato shop in June 2020-a moment when most businesses were struggling.
Traditional American ice cream's Italian cousin is made with less butterfat and a higher percentage of milk, served slightly warmer for a special delight.
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