The Rome IndexGelato vs ice cream — what's actually different
The technical differences, and why it matters for what you're buying in Rome.
The production difference
Gelato is churned more slowly than American-style ice cream, incorporating less air — meaning it's denser, with a lower fat content but an often more intense flavour. It's also stored and served at a slightly higher temperature, giving that characteristic creamy-but-not-frozen texture.
What 'artigianale' means
Artigianale (artisan) gelato is made on the premises using fresh ingredients, as opposed to industrial gelato produced off-site from pre-mixed bases. The distinction is real and matters for quality, though the term is imperfectly regulated — the visual signals (covered pans, natural colours) remain the most reliable indicator.
The industrial gelato problem
Much of what's sold near major tourist sights in Rome is industrial gelato displayed to look handmade. The giveaway is piled-up, brightly coloured displays and the absence of covered metal tins — beautiful to photograph, mediocre to eat.