When Life Gives You Lemons, Make Gelato

Last week four of us got a tour of Gelateria del Teatro, that great place we stumbled upon our first week here and have since made many visits to. The owner, Stefano, taught us everything we would ever want to know about artesian gelato. He uses only the best ingredients, all natural, and mostly from Italy. He experiments with flavors like white chocolate & basil, and succeeds to the highest degree. They make all their gelato daily, and get from 500-1,000 customers daily in their little shop tucked in an alley behind Piazza Navona. If you ever come to Rome, put this place on your list.

In the photo above we are holding lemons that later went into the lemon gelato-Stefano made us smell them to legitimatize their authenticity and quality. Stefano drilled into our heads the rules of natural gelato: banana gelato is brownish, lemon is white (as is mint), pistachio is brown-green (not bright green), and it shouldn't be puffy. Also it should taste so good it reminds you of springtime in your childhood. Just me?