All About Gelato
Today, the Dalai Lama visited Florence, but unfortunately I have class all day on Tuesdays so I couldn’t even try to attend the event he was speaking at. Plus, although NYU Florence secured some spots for students to attend the roundtable with the Dalai Lama, those spots were claimed immediately via the weekly newsletter inviting us to sign up for events.
After a long day of Italian, then Financial Accounting, then Italian Politics from 9am until 5:45pm, I quickly headed home to my apartment to meet my friends and our Residence Hall Manager for an event at Gelateria Carabe, a nearby gelateria known for its authenticity and its claim of the best pistachio gelato in Florence.
Since the gelateria is quite small, our RHM told us that the event’s capacity was about 13 people – but as soon as you mention free gelato, of course every college student is going to want to come, whether they were among the first 13 to RSVP or not, so there was a huge crowd of us in the gelateria. The owners of Gelateria Carabe gave us a demonstration on gelato making, showing us the special machines and equipment they use to achieve the perfect texture. The owner explained in Italian, as our RHM translated, that their traditional gelato and granita recipes use only the best, all natural ingredients to achieve rich flavors. We all looked on as she poured a mixture into the granita machine, and a few minutes later, it was prepared and ready for us to taste.
We were all invited to have a taste of any granita flavor, a cup of the mixed berry granita that the owner had just made, and a small cup of gelato of any flavor. I tried the almond granita and the prickly pear gelato, which was fruity and refreshing. Gelato may seriously be my favorite part of Italian food, and with so many flavors and varieties to try, I doubt I’ll ever get sick of it.