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Locals don’t really wait for high temperatures to drop when considering whether to indulge in the best gelato in Rome. It is, indeed, an year-round love affair.
Word to the wise: never call it ice cream when in town. The American version of the treat is high on fat and air, it’s produced in large, industrial quantities and simply tastes different. Real Italian gelato is made fresh daily in-house with natural ingredients, always opting for fresh milk and cream to powdered versions of the stuff.
When selecting which gelateria to visit and which flavour to go for, keep in mind that seasonal fruits are always best, that your treat should be creamy and without ice crystals and that the delicacy should be kept in steel containers.
A perfect way to round off a traditional meal at a local restaurant, gelato is a favourite choice for an afternoon break from shopping and museum-going as well as during an evening stroll. Basically, when in Rome, it’s always the right time to indulge.
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