Great gelato is harder to find than an oenophile with a healthy liver, or a gambler with a solvent bank account.
Finding mediocre gelato is easy. It’s everywhere you see the word “gelato.” It’s in malls, it’s in shopping centers, it’s in restaurants. Gelato is everywhere these days, and everywhere you see gelato you can bet dollars to doughnuts it came from a box, a mix, or a factory.
How can you spot industrial gelato? Easy. Just look for wild and exotic flavoring gee gaws:
….and/or swirling syrups: