Gelato at Amorino

Right on Newbury Street, located inside a typical Bostonian brownstone you can find an Italian gelateria that offers the experience of tasting traditional gelato. The gelateria is called “Amorino”, which derives from the diminutive of the Italian word “amore”, meaning love. Although the gelateria is easily missed since it does not have any luminous or extravagant signs advertising for it, you can always find people coming in and out of the shop. Once inside the brick-walled gelateria, you can find a beautiful display of colors from the vast variety of gelato flavors and macarons to choose from. The shop is well designed, as soon as you come in you are greeted by a long glass counter that displays the gelato. The counter is split into two categories, on one side you have the fruity flavors, that often have a sorbet-like texture, and on the other side you have the creamier textures and all other flavors that are not fruits. Deciding to divide the flavors is actually a common thing that most gelaterias do. On the walls behind the glass counter with the gelato, you can find cupboards that display the different flavors and various menu options, like hot drinks, milkshakes, and crepes. Beneath the cupboards there is an espresso machine, that use is primarily for affogatos, which translates to “drowned”, and refers to gelato being drowned in a shot of espresso, as well as for some of the other hot drinks that the gelateria offers. On the left side of the cupboards, you can instead see shelves with cups and other tools that the servers use. As the shop has the structure of a brownstone, there is one large, rounded window at one end of the shop, right next to the gelato counter. During the daytime the window allows for natural light to illuminate the gelateria and reflect on the glass counter, making the gelato appear even more appetizing. On the other end of the gelateria, you can instead find a dining area with stools and tables for enjoying the gelato indoors, especially useful considering Boston’s cold temperatures and never-ending winters.

Image by Vittoria Sandberg

Amorino is a franchise gelateria that aims to bring the flavors and taste of Italian gelato abroad with locations all over the world. The first Amorino to ever open was in Paris, France, which explains some of the French influences, like the possibility to also purchase macarons, which are not an Italian dessert and would not be able to be found in any other gelaterias in Italy.

Once you decide the size of your gelato and whether you want a cone or a cup, you pay for your gelato at the register and then decide on the flavors. If you decide to get a cone, they will sculpt and model the different flavors into resembling a rose, that can be thought of as their “signature”, since it is unique only to them. Amorino offers a variety of flavors to choose from, some of which are local to Italy and others that can be considered more “exotic”. For example, pistachio, stracciatella, and nocciola, are flavors that are easily perceived and depicted in Italian culture, whereas flavors such as mango or dulce de leche and blueberry cheesecake are a result of the gelateria having locations in so many different places and an attempt to appeal to different tastes.

Image by Vittoria Sandberg

Gelato is made with milk, unlike ice cream that is instead made with cream, and served at 14-16°C instead of the -15°C of ice cream. This results in less butterfat and a smoother texture. Amorino’s gelato was consistent with these features. The gelato is easily recognizable by its softness and creamy texture that melts in your mouth, and its distinct flavors. The image shows a gelato cone composed of pistachio, yogurt, and dulce de leche, which complemented each other perfectly. Pistachio and dulce de leche were both sweet and salty, while pistachio had nutty and toasted notes, resulting in an extremely indulgent and pleasant taste. Yogurt, on the other hand, was denser in texture, and more acidic in taste, balancing the sweetness from pistachio and dulce de leche.Moreover, the texture and the temperature at which gelato was kept allowed the server to model the gelato in the cup or cone. Instead of using an ice cream scooper, the gelato was placed on the cone using flat steel spatulas, with a rounded tip, making the composition of a simple ice cream cone appear like the creation of an art project.

Gelato has played an important role throughout my childhood. Being born and raised in Italy, I see gelato as a simple, comforting food that somehow, in its simplicity, is able to encapsulate all of Italy’s values and the concept behind Italian cuisine. Italy is a country of artisans, where craftsmanship and localness are highly considered, along with quality of ingredients and tradition. As a matter of fact, most of the gelaterias are locally owned or have been passed down from generation to generation, keeping gelato as something traditional that will remain unchanged and unmatched throughout the years. Although Amorino is a franchise, it nevertheless prioritizes the values of local Italian gelaterias in order to offer as much of a similar tasting experience as possible.