I originally thought about sharing what I adore and love about Italy leading up to my 4 year anniversary;however, I think its kind of fun and a great way to stay positive, so I may just continue this series even after I have celebrated my four years.. haha lets see 🙂

I have had a bit of writers block as to what to write about this evening.

And then I thought, as I was devouring 2 scoops of gelato from my favorite gelerteria in Treviso..

For my second week, I choose to GELATO!

WOW! Where should I start?!

For the past 3.5 years in Italy, I have adapted and learned many things, one of them being eating seasonally. For instance, in October and November its typical to eat Risotto with funghi ( porcini or chiodini) an Italian would never eat risotto with chiodini in May! As the chiodini mushrooms are not in season.

Well, the same goes for Gelato believe it or not. In the Fall and Winter youll find your basic general flavors such as lemon, vanilla, chocolate, mint, fior di latte. Those flavors you can have year round but when Spring comes around its a completley different ball game!

Just today I was at one of my favorite Geleteria’s in Treviso and some of the flavors they had were

Mango

Peach

ACE – which is a popular juice drink here in italy which includes, orange juice, carrot and lemon.

Coconut

Pear and chocolate

Cantaloupe

Strawberry

Peach

All of the fruit that is in season now you’ll find in a gelateria for sure. Most of the good gelateria’s use fresh ingredients, never frozen thus why we eat seasonally here in Italy. Most of the gelateria’s close during the coldest months like in December and January because why would you want to eat gelato in the cold Winter months? Well, I can eat gelato anytime, any season. I am sure my jeans are thankful that for two months they have a break.

You simply can’t beat the price either.. 1 EURO for a generous scoop of gelato.

I was recently invited to go and see how Gelato is made in Jesolo, Venice and I can’t wait to share with all of you how this delicious concoction is made.