There are plenty of American ice-cream options on every boardwalk at the Shore. But the decadence of more intense Italian gelato should get some new seaside consideration this summer at the new Cione in Cape May. Milan-based lawyer Fabio Cione and his sister Monica have installed
genuine Italian machines that churn out gelati as authentic as a stroll across the Piazza del Duomo: dark bittersweet chocolate, “fruitti di bosco” made with Jersey fruits, and my favorite, the vividly nutty Sicilian pistachio. Mix-and-match two flavors in a small, $3; to four flavors in a $5 large.
1. Less Air
Gelato consists about 20% air, whereas conventional ice cream can contain more than 50% air.
2. Less Fat
The fat content of traditional Ice Cream can be two to four times higher than Gelato.
3. It’s Creamy
Gelato’s texture is much softer and smoother than ice cream.
4. All Natural
Gelato contains no artificial flavors, colors or additives.
5. Your Taste Buds Will Thank You
The serving temperature of gelato lets the flavor come through since your taste buds aren’t frozen.
Gelato contains substantially less fat than Ice Cream. It’s cooled in a way that produces much less air and is served at a slightly higher temperature. Therefore, it releases much richer flavor tones than traditional ice cream.