Gelato quality meter
Score a Venice gelato shop on six visual cues. Each signal has a weight, and the tool returns a 0-6 quality score with a verdict.
Score each signal (1 = bad, 0 = absent):
What this solves
Venice has hundreds of gelato shops, and a handful of them sell tourist gelato — whipped, dyed, machine-made from a powder mix. The honest shops make gelato daily from real ingredients. The two are visually distinct once you know the signals. This tool scores the shop on the six cues that gelato masters (Carpigiani, Gambero Rosso) use to spot the fakes.
How to read the result
Score 5-6 = excellent artisan gelato. Score 3-4 = probably OK, ask the server. Score 0-2 = tourist gelato, walk away. Each signal is worth 1 point; missing the labels and the pistachio color are the two biggest tells.
A good shop doesn't need a mountain display — the gelato speaks. A fake shop puffs up the product to mask the powder base.
Limitations
FAQ
What does "natural" pistachio look like?
A muted, dusty green with brown flecks (the crushed pistachio). Bright green means dye. If it matches a tin whistle, walk away.
Are cones from a small chain OK?
Some are excellent (Gelateria Niko Romito in some cities). Most mid-tier chains are 3-4 on this scale.
What is pozzetti?
Insulated wells where gelato sits in stainless steel tubs, lid down. Indicates traditional storage.