If you’ve ever walked through the streets of Rome, Florence or along the Amalfi Coast, you know there’s a moment you can’t escape: that instant when the sweet aroma from an artisanal gelateria makes you stop in your tracks. Gelato is not just a dessert—it’s an experience. There is a big difference between a simple scoop of ice cream and the passion of true artisanal ice cream in Valencia, prepared with care and respect for tradition.
But why is Italian gelato so famous? What does it have that others don’t? The answer lies in an irresistible mix of history, technique, passion and, of course, flavour. At La Forcola, we firmly believe that the quality of a “grand finale” is the crowning jewel of a great meal. That’s why making our gelato has become one of our greatest passions.
The origins of Italian gelato
It is said that the origins of gelato date back to Renaissance Florence, where Bernardo Buontalenti created a frozen cream for the Medici court. Strange as it may sound, it was this very architect, sculptor, painter and engineer who is believed to have presented his creation during one of the most important banquets he oversaw: the wedding of Maria de’ Medici. Since then, the recipe has evolved, but its essence has remained unchanged: a blend of milk, sugar and, most importantly, fresh natural ingredients such as seasonal fruit, pure cocoa, Madagascar vanilla pods, Bronte pistachios or Sorrento lemons.
Unlike the industrial ice creams we often find elsewhere, real Italian gelato is a completely different story. It contains less fat, is served slightly warmer, and has a denser, creamier, almost velvety texture. That’s why, when you taste it, the flavours come alive—more vibrant, more intense, almost bursting in your mouth. At La Forcola, we have kept that tradition alive, bringing a piece of Italy to Valencia so that every spoonful is a tribute to the history and artistry of the great Italian gelato masters. No artificial flavours, no unnecessary additives.
The true origins of ice cream go even further back, with evidence of frozen mixtures in China and Persia thousands of years ago. However, the closest version to modern gelato—with sugar and a creamy texture—is attributed, as mentioned before, to Bernardo Buontalenti. Another key figure is Francesco Procopio dei Coltelli, remembered in the 17th century for opening the first gelateria in Italy and bringing the art of Italian gelato to Paris, where it quickly won the hearts of European nobility.
From gelato to pasta: the artisanal heart of La Forcola
The same passion, the same respect for ingredients and the same attention to detail we put into our gelato, we put into making our fresh pasta every day. Each time you taste our ravioli or tagliatelle, you are experiencing a piece of our tradition and our dedication. That’s why we invite you to read our article “Homemade pasta, a sensory journey through Italian cuisine”, where we talk about another of the artisanal treasures of our kitchen.
In Italy, artisanal ice cream is a way of life
In Italy, eating gelato is not just a treat—it’s part of the lifestyle. Families, couples and groups of friends can be seen enjoying it during the passeggiata, that leisurely evening stroll. Gelaterias in Italy are much more than places to cool off: they are temples of flavour. Many have been handed down from generation to generation, with recipes guarded as family treasures for decades, even centuries. Gelato is not just a dessert—it’s a piece of Italian life.
In a culture that celebrates pleasure, beauty and quality, this sweet treat perfectly reflects the Italian philosophy: enjoying the good things slowly, calmly… and always with style. If you’re looking to savour authentic Italian gelato, at La Forcola you’ll find it among our desserts. Ask us for the flavour of the day and enjoy a spoonful of Italy without leaving Valencia!
A dessert that celebrates the perfect ending
It’s the closing moment of a meal, a chance to reflect on the flavours you’ve enjoyed and to delight in one last bite of sweetness. Our gelato, with its creamy texture and intense flavours, is the perfect finale to a dinner at La Forcola. Of course, our dessert menu includes other traditional favourites, but we invite you to explore our article on The most traditional Italian desserts, where we share more of these delights.
