So, this is Audrey's Gelato!

My regular ice cream treat as a child was the “Dirty Ice Cream”.  The term ‘dirty’ did not mean soiled or contaminated, it was just a local affectation since the ice cream was peddled in the streets by the Mamang Sorbetero  (Ice Cream Man) who pushes a metal-tin cart containing at least 3 common flavors of ice cream:  Ube (purple yam), Mango, Cheese .  The white color flavor, now I know as Vanilla, would sometimes replace one of said 3 flavors.

Thinking of ice cream

 The Ice Cream Man usually carries a bell to announce that he is around the neighborhood.  The children then would flock his cart and buy a cone of 2 or 3 flavors combined.   Sometimes, children bring their own glass or cup to be filled with ice cream.  While the other children were probably engrossed with the sweet treat alone, I would habitually read the name labeled at either side of the ice cream cart.  Some peculiar names that remained vivid in my memory were Rosemarie, Christine, Elizabeth and Evangeline.  I thought then that the names belong to the daughter or the wife of the ice cream cart owner.



As I was growing up, I have observed that long-standing household brands graced every family occasion such as birthday, graduation or reunion.  Prominent brand then was Magnolia.  In every Filipino home, when one says Magnolia, it would only mean ice cream.   Typical Magnolia flavors were Ube, Macapuno, Halo-Halo Fiesta and Quezo.  It was sometime later that Selecta shared the limelight for the family celebrations.   New flavors like Black Forest and Double Dutch filled our ice cream cones or dessert cups.

When I started to work, my taste for ice cream craved for something beyond the household brands.  My first try of Haagen Dazs Ice Cream was strawberry flavor.  It had a delicately fine sweet texture that glided on my palate.  Then I tried Dreyer’s chocolate mint ice cream.  My taste buds got an initial delirium with the sweetness of cocoa then a burst of minty flavor exploded right before the last of each spoonful.  Haagen Dazs and Dreyer’s both have consistency that literally melts in your mouth as soon as your tongue comes in contact with the ice cream.  Their smoothness and creaminess is worth the higher price.  My first try of Baskin Robbins was vanilla topped with colorful confetti-like candy sprinkles.  Good thing these ice cream brands have their kiosks in Makati, somewhere between Landmark and Glorietta.

Trays of gelato that look like make-up palette.  Pink for the lips!

Nowadays, my sweet taste buds have turned to gelato, a precursor of ice cream, which is gaining urban popularity in the Philippines.  Well, it has been around in the Philippines for some time but it had an obscure following then.  Gelato was served in hotel lounges and some Italian restaurants but only a few kinds were retailed. 

For a little primer, gelato is traditional Italian ice cream version.  It is typically flavored with fresh fruit purees, milk, dairy and nut pastes.  Other  ingredients such as chocolate flakes, whole nuts, confections and cookies may also be added.  Traditional gelato is different from some ice cream because it has lower butterfat and higher sugar content. The sugar content in gelato is essential to prevent the gelato from freezing solid. Also, while ice cream can be stored in a freezer for months, gelato holds its peak flavor and smooth texture only for several days when stored carefully at consistent low temperatures. At present, gelato makers have tried ways to make their gelato healthier and perhaps give it a longer shelf life.

Audrey Hepburn enjoying a cone of gelato with Gregory Peck

 Each time I eat gelato, I am reminded of Audrey Hepburn in the classic movie, Roman Holiday.  As the runaway Princess Ann, she treaded the streets of Rome incognito and had a cone of gelato with the handsome Gregory Peck.  I have heard of the term gelato before but did not get acquainted with the real product, until gelato flourished in the malls, diner circles and cafes.  When I took my very first gelato, I said to myself, “so, this is Audrey’s gelato!”

My saccharine tongue has brought me to a gelato store or two to try variations.  If you want pure Italian gelato at a modest price, yours for the taking is available at Fiorgelato Cafe. At more or less forty pesos, you could enjoy classic gelato flavors such as vanilla, strawberry, mango and chocolate.  They also have contemporary flavors such as tiramisu, pistachio, cappuccino and others.  They serve a bowl of gourmet gelato which is pricier at more than a hundred pesos.  I have read that Fiorgelato is offering a modest all-in franchise fee of P275 thousand for a gelato scooping kiosk to help new entrepreneurs.  

A Fiorgelato scooping station

Gelatissimo has the most attractive presentation among all gelato stores. Their gelatos are etched with ripples that look like cascades of sand deserts of the Middle East. Most of all, they have the firmest consistency I have ever tried.  Gelatissimo offers a wide array of flavors at a higher price (P110 and up depending on the size of the cup) that could still be considered modest because of the ample size serving.  Gelatissimo is Australia’s most popular gelato with a quintessential Italian flavor.  The store offers free taste of a maximum of 22 flavors, that’s according to the crew at the Greenbelt 5 store.  Although I have never heard of anyone who drained the tasting of 22 flavors!  Gelatissimo has a vast sea of colorful flavors your eyes could initially feast on through the glass shelf-counter.  The unique combinations of chocolate, fruit, nut and pastry flavors are so plentiful that you might only remember the names of those you are accustomed at ordering.  Most of all, the sweet experience is worry-free since the gelato is low fat!

One of Gelatissimo's attractive gelato counters

Where's my name on Bar Dolci's "Wall of Fame"?

One new gelato store that is gaining prominence is Bar Dolci at Forbeswood Heights corner Burgos Circle, Global City.  The price is P120 per scoop and the serving is a little conservative than Gelatissimo’s. They have fewer flavors than Gelatissimo but they give a run for the former’s money because of the unique and appealing flavors of their smooth creamy gelato.  And you can request for toppings of nuts or chocolate sauce free of charge.  Bar Dolci also offers free taste but with no specified number of flavors.  They have Ferrero, Vanilla Pistachio, Choco Hazelnut, Tiramisu, White Chocolate Wasabi, Thai Tea, Limoncello, Capuccino, etc.  Plus for fun, you get to log your name and number of visits on their "Wall of Fame”.   I have been there 8 times though I made no conscious effort to have my name logged on the “wall”.

Other gelato stores are mushrooming in the urban centers.  If you are an ice cream connoisseur, then one gelato store is not enough for your sweet adventure.   Gelato is just like love, you will keep on trying different versions until you find that one gelato alla romana and settle with it.