Gelato Classico Italian Ice Cream: Mama Mia! Deliziosa!

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191 E. Campbell Ave
Campbell, CA 95008
(408) 307-9020
www.gelatodessertcafe.com

If you live in San Jose, then you’ve probably made the 15+ min drive to mountain view just to stop by the dainty gelato shop owned by the friendly Italian man. You’d think…15 minutes just for gelato?? But, it really is just that good. Lucky for us lazy people (or just mainly me), a Gelato Classico has opened in downtown Campbell. What makes it even more perfect is that its location is right across the street from the high-esteemed Sonoma Chicken Coop. Good food followed by good dessert=perfection .

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You could ask, “Why go to a gelato place rather than Baskin Robbins/Cold Stone or one of the other plethora of frozen yogurt places that have sprung up like weeds in the past 2 years?” Well for one, typically gelato does not contain egg or other egg solids. Eggs are normally used in icecream and froyo to add richness and color, inhibit ice crystallization, and stabilize/emulsify fat to create a creamier, smoother texture. In gelato, other ingredients are normally used to improve the shelf life. Icecream as we know it, is rich and creamy while frozen yogurt tends to be more icy and tart-like. While gelato is still rich in flavor, its texture is more soft and sticky than either icecream or froyo. I personally also think that some of the gelato flavors are more pronounced in gelato, for example: pistachio tastes very strong of pistachio. Sometimes icecream can be too sweet but I’ve found that I don’t usually get overwhelmed by sweetness with gelato. Also, if you find frozen yogurt too tart but icecream too creamy, then gelato might be perfect for you.

Now, onto what I’ve tried. This place allows you to choose one of 3 cup sizes and depending on the cup size you can have multiple flavors in one cup. In these pictures we’ve got: lychee & chocolate hazelnut, and some strawberry and ..chocolate mousse flavor I think. Normally I get a small cup with half green tea and half tiramisu.

I always leave Gelato’s feeling very satisfied. The taste for every flavor is unique and the texture just feels like something that was hand-churned (or whatever they do for gelato). None of that machine operated feel. The best part is that there is a really big selection of flavors. Whether you like fruity flavors or more creamy flavors, Gelato Classico definitely will have something to put a smile on your face.

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~ by thankgoditsfood on September 7, 2009.

One Response to “Gelato Classico Italian Ice Cream: Mama Mia! Deliziosa!”

  1. I had no idea that eggs get used in ice cream and yogurt. Learned something new today.

    I love Gelato Classico, and I’m now craving some for the next time I’m back up in the San Jose area..

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