I have been to Italy 3 times in the last 6 years and am still trying to figure out why the gelato in Italy is so much better than the stuff i can get at the intersection of Virginia and Highland. These folks are, after all, bonified Italians doing the gelateria thing in the hot ATL. Is it the temperature they keep the freezer at? Is it paying for gelato in Lire or now Euro that makes it taste better? Is it a larger variety, from pistachio to dark chocolate and back again? Maybe. Whatever the reason, I still contest that there is some mysterious reason why the gelato in Italy tastes better then the rest...perhaps it is just being there....
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