Pistachio should be pale brownish green. Banana should be cream-colored even a little grayish. Fake colors and flavors indicate sub-par gelato and use of extracts and syrups rather than real ingredients in production. Crazy mounds and over garnishing are also good indicators that something is not right.
When ordering gelato, you order by the number of flavors – not the number of scoops. So you might say, 3 flavors medium cup (or cone) chocolate, vanilla, strawberry. Oh and then say, con panna if whip cream sounds good.
The origins of frozen desserts can be traced way way back to 3000 B.C. when some Asian cultures discovered they could consume crushed ice and add things like fruits to improve the taste. The pharaohs of Egypt would offer icy fruit drinks to their esteemed guests. Italians jumped on board during Roman times by crafting desserts from the snow and glaciers on Etna and Vesuvius. From here the Italy solidified their claim to gelato during the Italian renaissance period. Although a famed artist named Bernardo Buontalenti is considered the inventor of gelato, it was actually a chicken farmer from Florence.
In Italian, the word “gelato” means “frozen.” Although historically true, today the more accepted definition is:
Italian Cookery: a rich ice cream usually containing a relatively low percentage of butterfat.