Chocolate Out, Gianduiotto In

It’s my 12-year-old son Ax’s first trip to Italy and he’s been stretching his wings, trying new flavors and experiences like an intrepid adventurer. For example, at home he eats cheese tortellini marinara almost every day. But in Italy he has tried many non-tortellini pastas with a variety of non-marinara tomato sauces: buccatini carbonara, rigatoni all’amatriciana — even linguini with clams, which he enjoyed.

At home, he is all about chocolate, and at first on our trip he drew the line at trying non-chocolate gelato claiming he was on the hunt for the best. Initial extensive research remains inconclusive. So far, the best chocolate gelato is whichever one is being consumed at the moment.

More investigation is required. Meanwhile, our tour guide Francesca suggested he might enjoy another flavor, and with her gentle coaching he is now a gianduiotto convert.

Gianduiotto gelato is way more sophisticated and international than plain chocolate gelato — it’s chocolate hazelnut, ie: Nutella!!!  In cone or cup, divine!

What else? The art, appreciated! The language, check! The navigating unfamiliar streets with tongue-twisting names, yes! We came, we saw, we’ll return.  Arrivederci, Roma! I’m gonna keep going.