Bologna: Gelato

One of the reasons I wanted to to Bologna was because of its Gelato University. Yes, not only is Bologna the home of the oldest university in the world, it also has a gelato university. Which I think is crazy, so smart and just wonderful. Unfortunately, our schedules didn’t work and it was also a bit tricky because the school isn’t actually near the city center but either a bus or train ride away. So we tried the next best thing.

내가 볼로냐를 가고 싶어했던 또다른 이유는 젤라또 대학이 있어서였다. 젤라또 대학이라니, 안가볼 수가 없었..으나 스케줄이 맞지 않았고 (월요일은 문을 닫음) 버스나 기차를 타고 가야하는 상황 등 이래저래 결국 이번은 못갔다. (이틀정도 앓아 누웠다.) 대신 시내에서 젤라또를 엄청 먹었다.

bf1Gelateria Gianni is one of the many top notch gelaterias in Bologna, but I would say this one is the easiest to spot. It started to serve its gelato in 1976 and now there are four shops around Bologna.

젤라테리아 지안니는 볼로냐에서도 꽤 유명한 곳 1976년에 처음 문을 열었고 들어가면 약간 촌스러운 느낌의 인테리어가 눈에 띄지만 젤라또만큼은…(기절) 지금은 볼로냐 시내 곳곳에 총 4개의 가게가 운영중.

bf4They use milk from Le Mucche di Guglielmo, whose cows are milked twice a day: 5:30 a.m. and 5:00 p.m. Most of the ingredients are from famous regions of Italy. For example, hazelnuts from Langhe, pistachios from Bronte, pine nuts from Pisa, lemons from Amalfi and almonds from Bari and chocolate from the Amadei Tuscany brand.

젤라또에 들어가는 재료는 최고급을 자랑. 예를 들면 헤이즐넛은 랑게 지역, 피스타치오는 브론테 지역, 잣은 피사 지역, 레몬은 아말피 지역, 아몬드는 (G의 고향) 바리 지역 그리고 초코렛은 투스카니의 유명한 초코렛 브랜드 아마데이.

They have about 40 different flavors, including award-winning new ones. Like Titanic, which was inspired by Raffaello by Ferrero. New flavors have won many prizes over the years, including the first, second and third prizes at the Gelato World Cup held by the International Exhibition for the Artisan Production of Gelato, Pastry, Confectionery and Bakery (SIGEP). (One interesting thing was that the waitress said one time they won the second prize, the first prize was a Japanese ice cream maker. I have to say I was a bit impressed but then again, have you tried Japanese ice cream? Amazing. I sometimes dream about the lavender ice cream I ate at Furano Biei, Hokkaido. I had two, one in each hand. The Japanese come up with some of the craziest flavors.)

대충 한 40여가지의 맛이 있다는데 재밌는건 새로운 맛을 늘 개발하고 있다는 것이다. 예를 들면 페레로 로쉐의 라파엘로에서 영감을 받아 만들어낸 타이타닉. 새로 개발된 맛들은 젤라또 월드컵에서 상을 타오기도. 그동안 1등, 2등 그리고 3등을 탔다고 하는데 2등을 했을때 1등이 일본인이었다고. 내가 아시안인걸 보고 이야기해주는것 같았음. 미,미안할 필요는 없었지만 그래도 너의 젤라또는 정말 맛있다고 한마디 해줬다. (사실 생각해보니까 가끔 뜬금없이 생각나는 아이스크림이 하나 있는데 바로 일본 홋카이도 후라노 베이에 먹었던 라벤더 아이스크림. 아니, 어떻게 라벤더로 아이스크림을 만들 생각을 하지? 한손에 한개씩 들고 먹은 기억이 생생하다.)

bf6It was painful to choose two flavors. I tried the pistachio and the ricotta. I think my eyes were like 0_0 the entire time. I think it’s really difficult to say which is the best when it comes to gelato in Italy. I don’t think I ever had a bad one. But this one was definitely on my top three list.

메뉴가 너무 많아서 고르는데 몇분 걸렸지만 결국 나는 피스타치오와 리코타 맛을 골랐다. 약간 징그러울정도로 생생한 재료들.

bf5Places mentioned: 

  • Gelateria Gianni (via Montegrappa, 11, Bologna (this one is the main shop. It’s not so far from the city center so it’s really worth visiting this one), via San Vitale, 2, Bologna (this one is right next to the Two Towers) 몬테그라파가 본점. 이왕이면 본점 방문을 추천합니다.
  • Il Galtauro and other places David Lebovitz recommends. Because I trust him religiously.

All photos by rachelsanghee

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