20 Great Things to do in Venice 3/20 - Ice Cream

Cool down with a delicious gelato in Venice.

Artisan Ice Cream: The Art of Making Gelato

Savoring Gelato: A Sweet Delight in Venice

Venice, with its winding canals and historic charm, offers countless experiences to its visitors. Among these, indulging in authentic Italian gelato stands out as a delightful sensory journey.

Why Gelato in Venice is Special

While gelato can be found throughout Italy, there's something uniquely enchanting about enjoying a scoop (or two!) while wandering the narrow alleys of Venice or sitting by a canal as gondolas glide by. The city's gelaterias, many of which have been passed down through generations, take pride in crafting flavors that are both traditional and innovative.

Flavors to Try

While classics like 'cioccolato' (chocolate) and 'vaniglia' (vanilla) are always a hit, don't miss out on more unique offerings. 'Fior di latte' is a creamy, milky flavor that serves as the perfect base for toppings or sauces. 'Stracciatella', with its ribbons of chocolate, is a crowd-pleaser. For something distinctly Venetian, seek out 'fior di rosa' (rose) or 'mandorla' (almond).

Eco-Friendly Indulgence

Many gelaterias in Venice are now focusing on sustainable practices. They source local ingredients, reduce plastic usage, and some even offer vegan or dairy-free options. So, you can relish your gelato knowing it's kind to the environment.

Finding the Best Gelato

While numerous gelato shops are scattered across Venice, it's essential to distinguish between artisanal gelaterias and more commercial outlets. Look for places where the gelato is stored in metal tins and appears less vibrant – a sign that natural ingredients are used without excessive colourings.

In Conclusion

As you explore the myriad wonders of Venice, taking a gelato break is more than just a treat; it's a rite of passage. Whether you're a purist sticking to classic flavours or an adventurer eager to try the latest seasonal offering, Venice's gelato scene promises a delectable experience long after the last bite.

A list of my favourite ice creams in Venice

Baccalà Mantecato Recipe

  baccalà mantecato is one of the signature dishes of Venetian cuisine and a staple of those wonderful hidden-away Venetian bacari, or wine bars.

The name of the dish comes from the verb mantecare, which is a culinary term meaning to 'beat' or 'whip' or simply to 'stir vigorously' so as to create a creamy consistency. It is the same word used to describe the final stage of making a risotto, when you stir the rice vigorously to incorporate grated cheese and butter, to creating that luscious creamy consistency that we all know and love. The technique serves the same purpose here, but in a wholly different context.

Baccalà Mantecato 

250gr salt cod, rehydrated. I think this involves a lot of soaking and changing of water over several days – we bought ours already soaked. A pinch of salt – the salt cod once soaked isn’t super salty 1 fat clove of garlic A handful of parsley 2 tbsp milk A squeeze of lemon juice

Oil, for emulsifying (we used vegetable as that’s what we had to hand; groundnut would also work but don’t, whatever you do, use extra virgin olive oil as it will overwhelm the cod)

Simmer the cod in water for 5 minutes, then leave to cool. While warm, break into pieces as small as possible.

In a mortar and pestle, pound the garlic and parsley into a paste. Add the cod and mix vigorously. Roll back your sleeves and get pounding and smooshing as someone else dribbles the oil in, until you get a thick, smooth paste. It needs quite a bit of oil. Add just a squeeze of lemon juice, then loosen with the milk – add on tbsp at a time until it is incorporated – if you feel it’s necessary. Serve with toasted bread.

20 Great Things to do in Venice 13/20 – Eat seafood you've never seen before

The lagoon city has a long and glorious culinary tradition based on fresh seafood. A writhing, glistening variety of sea creatures swims from the stalls of the Rialto and Chioggia markets into local kitchens. Going with the flow of la cucina veneta requires a certain spirit of open minded experimentation. Not everybody has eaten granseola (spider crab) before, or garusoli (sea snails) or canoce (mantis shrimps), but Venice is definitely the place to try these marine curios.