Balkan Adventure Stop 1: Budapest

Budapest Fast Facts

  • Country: Hungary
  • Official language: Hungarian
  • Currency: Hungarian Forint
  • Population: approx. 1.76 million
  • Famous for: paprika, goulash, Rubik’s Cube, thermal baths
  • Fun fact: the Hungarian capital is the result of a merger in 1873 of two distinct cities, Buda and Pest, which flank the River Danube.
10
View over the Danube (ft. Chain Bridge) from Castle Hill

Day 1
Budapest (pronounced boo-da-pesht)… what a city! And what a beautiful place to begin our Balkan adventure. I’d love to say that Laura and I arrived in Budapest bright-eyed and bushy tailed, but it’s safe to say we were looking rather dishevelled after 24 hours of travelling – especially as being seated directly next to the toilet on the 13 hour Adelaide to Dubai flight was not conducive to restful sleep.

After disembarking we were immediately struck by how warm it was (turns out it was bloody hot and humid, even by Australian standards) and, naturally, the airport didn’t have air-conditioning. After waiting for close to an hour in a chaotic mass of sweating bodies to get through customs, we got our luggage, found the guy holding our surname on a whiteboard (such a thrill!) and were driven to our accommodation at the Maverick Hostel & Ensuites, on the Pest side of the river.

1
The lovely entrance to the Maverick Hostel & Ensuites

We dumped our belongings in our room, had a refreshing cold shower, and prepared to explore the city. Little did we know that the region was experiencing its longest and most intense heatwave (nicknamed Lucifer) for over a century, with temperatures well over 40°C for our entire time there (see below, Budapest was in the red “very dangerous, threat to life” category!)

Screen Shot 2017-09-16 at 2.41.53 pm
Image: The Guardian

Still bleary eyed and fuzzy headed, we set out in the intense afternoon sun and walked the kilometre or so to the magnificent St Stephen’s Basilica. It took us much longer than expected because the combination of our jetlag and the lack of signage made finding it far more difficult than it should have been. Fortunately, a friendly local was more than happy to point us in the right direction.

3
St Stephen’s Basilica
2
St Stephen’s Basilica

We took in the sights of the Cathedral (and enjoyed the brief reprieve from the sun) before partaking in one of Budapest’s specialties, gelato from Gelarto Rosa, in the street in front of the Basilica.

4
Delicious gelato roses from ‘Gelarto Rosa’ (Raspberry & strawberry + elderflower for me & raspberry x2 for Laura)

We wandered back to our hotel via a pool to cool off our poor sore and swollen feet and a quick gawk at the enormous Great Synagogue (biggest in Europe… too big for a good photo!!) and after a nutritious dinner of Chicken Crimpies, went to sleep.

fullsizeoutput_d1c
A lovely place to cool off on a very hot afternoon

Day 2
Woke up at 5am after a pretty average night of sleep (no air-conditioning in those temperatures takes its toll!) Went to the supermarket next-door and ate our bananas and pastries on the street as it was cooler than inside our room.

Walked through Pest, past countless gorgeous buildings until we reached the Great Market Hall.

7
The Great Market Hall

We had a lovely time browsing the stalls; incredible fresh produce on the ground floor and then souvenirs and local food specialties on the upper floor. We bought some souvenirs for friends and family, tried some lángos (a local street food kind of like a savoury deep fried pancake, good with cheese and sour cream) and some beautiful fresh berries.

Walked back to our hotel and checked out. Caught a taxi to our first Topdeck accommodation, the Mercure Hotel, on the Buda side of the city. Caught the metro (conveniently located next to our hotel and very efficient, albeit with very poor signage) to the Szechenyi Baths (the biggest in Europe) and spent a few hours enjoying the cool outdoor pool as the temperature soared to over 40°C again.

9
The beautiful front of the Szechenyi Baths
9a
Gorgeous mosaic ceilings at the Baths
9b
Some of the warm indoor baths
9c
The huge outdoor pool/bath, where we spent most of our time

We headed back to our hotel, checked in and scrambled to get ready before meeting our tour group in the lobby. Everyone seemed nice (almost all Australians!) and we chatted with some of them as we did the housekeeping and paperwork part of the tour, before having free time to shower and change before our driving tour of Budapest.

I really enjoyed the driving tour which included a photo stop at the Citadel for a view over the Danube and to see the liberty statue, and learnt lots more about Budapest and Hungary’s fascinating history from our guide who is Hungarian herself. We were dropped off at a cute restaurant near the Great Market Hall for our included dinner and we got to know some our group as we ate our traditional Hungarian three-course meal. From there, we walked to the eclectic ruin bar, Szimpla Kert, for drinks and dancing, before heading back to the hotel to get some much needed sleep.

Day 3
Woke up early and had breakfast in the hotel. Talked with a few others from the group over breakfast before the two of us headed up to the Castle District (phew, what a climb!) and enjoyed the serenity and views before the busloads of tour groups arrived.

13
Views over the Danube ft. Chain Bridget and St Stephen’s Basilica in the distance
13a
Buda Castle

Wandered over to St Matthias Church and Fisherman’s Bastion and admired the incredible architecture.

13b
St Matthias Church
14a
Fisherman’s Bastion
14c
Fisherman’s Bastion

In order to get a Showdown (Adelaide Crows vs. Port Power) score update and a cool drink, we took advantage of the Starbucks up on the Hill. Our salted caramel popcorn frappé tasted particularly delicious after hearing that Adelaide were thumping Port!! We bought a sugar and cinnamon chimney cake for the road and walked back to the hotel.

We had a cute picnic lunch of bread, berries and our chimney cake in the park in front of the hotel and then caught the metro to the Hungarian Parliament Building.

15
The Hungarian Parliament Building

We admired the stunning parliament building from every angle before wandering up to the very moving ‘Shoes Along the Danube’ monument in memory of the Hungarian Jews who were shot into the Danube during WWII.

15a

We had made plans to meet another girl from the tour for dinner and a sunset river cruise, but sadly the weather had other ideas. A mighty storm covered Budapest including incredible thunder and lightning, so sadly we had to eat dinner in the hotel restaurant and forego our river cruise.

Overall, I had a fabulous time in Budapest – an amazing city filled with stunning architecture, friendly locals and delicious food. We had no trouble with the language (we tried speaking some Hungarian but everyone we came across spoke English), found it easy to get around both by foot and metro, and never felt unsafe – even though we are two young women not used to travelling alone. Do yourself a favour and visit!

My Top 5 Things to Do in Budapest:

  1. Visit the Buda Castle district including St Matthias Church and Fisherman’s Bastion for stunning views over the Danube and beautiful buildings (the views are even better when enjoyed with a sugar and cinnamon chimney cake!)
  2. Go to St Stephen’s Basilica, climb to the top for amazing views and light up St Stephen’s mummified hand (be sure to visit Gelarto Rosa while there)
  3. Soak yourself in the Szechenyi Baths (and maybe splurge on a massage or spa treatment)
  4. Walk along the Pest side of the Danube to see the ‘Shoes Along the Danube’ sculpture and Hungarian Parliament Building
  5. Take a cruise along the Danube (ideally, time it so you see the sun setting as well as the buildings lit up at night) – I can’t wait to do it on my next visit, because:
BudapestAtNight-1038x576
So pretty!! Image: Go To Hungary

Have you been to Budapest? Or are you going? Have other ideas about the Top 5 Things to Do? Leave a comment below! xx

Chocolate & Mint Drip Cake

I made this cake for a combined Birthday/Bon Voyage dinner last weekend. I love the combination of chocolate and mint and am always keen to try out large layer cakes when cooking for a crowd.

Keep pieces small to ensure it’s not overly rich – maybe try out this technique from the genius Katherine Sabbath!

uyXWQVeBSyGoNWAE7osPcQ_thumb_e36

Ingredients (serves 16-18)
Chocolate Layer Cake
2 boxes Betty Crocker moist devil’s food cake

Mint Buttercream Frosting
200g butter, softened
½ cup milk
½ teaspoon vanilla extract
8 cups icing sugar
2-3 drops peppermint oil (or to taste)
a few drops of green food colouring

Dark Chocolate Ganache
170g dark chocolate melts
¾ cup cream
1 ½ teaspoons corn syrup

Toppings
2 x Flake bars
3 x Peppermint Crisp bars
3 x double Aero bars
1 x packet Darrell Lea BB’s chocolate mint balls
1 x packet dark Maltesers

y0FihIuCSCaDgQastXb44w_thumb_e33

Method
Make 4 cakes, according to packet instructions, by halving the batter from each cake mix and baking in 20cm cake tins. Carefully trim cooked cakes where necessary to ensure they are perfectly flat, and use the best 3 (freeze the 4th for another time).

To make the frosting, cream the butter for 1-2 minutes. Add the milk, vanilla extract and half of the icing sugar and beat for at least 3 minutes or until the mixture is light and fluffy. Add the remaining icing sugar along with the peppermint oil and food colouring and beat for a further 3 minutes or until light and fluffy.

Attach your base cake to a cake board or serving tray by using a small amount of frosting as glue. Spread a layer of frosting onto the top of the cake and then top with the next cake layer. Repeat.

IMG_7703

Spread frosting onto the top and sides of the cake – don’t worry if you get crumbs in it, this is called the crumb coat. Using a spatula or protractor (as I did!), scrape off excess frosting so you have a thin smooth layer. Refrigerate cake for 30 minutes or until frosting is firm.

Add a second layer of frosting onto the top and sides of cake, again scraping off the excess and creating a smooth finish.

Place chocolate melts into medium bowl and set aside. Heat cream in a saucepan over medium-high heat just until it almost starts to simmer. Remove from heat and pour over chocolate. Let sit for about 5 minutes and then stir with a wooden spoon until chocolate is completely melted and smooth. Stir in corn syrup. Allow to cool until slightly thickened.

Use a spoon to add a few purposeful drips over the top edge of the cake. Then spoon more ganache on top of the cake, allowing it to drip at varying points around the cake.

Top cake with Flake pieces, peppermint crisp shards, Aero pieces, Maltesers and bb’s. Alternate Maltesers and bb’s and make a ring around the base of the cake.

Serve by cutting into small pieces. Enjoy!

lWCv5RJDQfOWT5oQnp51Fw_thumb_e4c

Yg8SqPqtQg6TkS%yAuiGHw_thumb_e37

SaveSaveSaveSaveSaveSaveSaveSave

Red Velvet Cupcakes with Cream Cheese Frosting

I’ve always been fascinated by red velvet cake, probably since seeing the memorable bleeding armadillo groom’s cake in Steel Magnolias! Red velvet isn’t a very common flavour in Australia (although this is changing), and so finding a strong enough red food dye can be challenging. I used Wilton red no-taste colouring paste, but have heard Dr. Oetker works well too. These cakes are light and fluffy, and due to the buttermilk are not overly sweet. I served mine with cream cheese frosting, but a vanilla buttercream would also work well.

oEVw09pAQW+t51%tbpl5kA_thumb_e08

Ingredients (Makes 24)
Cupcakes
150g softened butter
⅔ cup caster sugar
2 tspns vanilla extract
2 eggs
1 ⅓ cups self raising flour, sifted
4 tblspns cocoa, sifted
½ cup buttermilk
1 ½ tblspns of good quality red food colouring (I use Wilton’s, you may need to adjust the amount depending on the brand you use)

Cream Cheese Frosting
500g cream cheese, chopped
100g butter, softened
1 tspn vanilla extract
1 ½ cups icing sugar
2 tblspns milk

dgaf6Bt6QwyCBAfZ66gBCw_thumb_de6

Method
Preheat oven to 160°C. Place butter, caster sugar and vanilla into a large bowl and beat with electric mixer until pale and creamy. Add the eggs, beating until well combined. Add the flour, cocoa, buttermilk and food colouring and beat on a low speed until just combined.

Divide mixture into cupcake tins lined with patty pans. Bake for 15-20 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to a wire rack to cool.

Once the cupcakes are almost completely cool, start making the cream cheese frosting. Place the cream cheese and butter into a large bowl and beat with an electric mixer for 8-10 minutes. Add the icing sugar and vanilla and beat for a further 5 minutes or until completely smooth. Add the milk and beat until just combined.

Top each cupcake with a thick layer of frosting and, if desired, break up one of the cupcakes and sprinkle its crumbs over the remaining cakes. Enjoy!

dbw2B4K+RySQh027I%XaBA_thumb_df2

Recipe adapted from Donna Hay’s recipe ‘red velvet cupcakes with sugared cranberries’.

igcIKYHeSe2XgzJgGwN%Og_thumb_e18

SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

Pavlova Wreath

WxtVq30NTRKQBIe97L7k%Q_thumb_d52

I made this pavlova wreath for a friend’s Christmas in July themed Birthday lunch. It’s a great, light way to finish a meal (perfect after a rich Christmas feast!) and looks festive without being kitsch. It’s great for Christmas Day as you can make and decorate it well ahead of time, giving you more time to focus on the main course and mingle with guests.

Uut8X+CPQ4qhE1T2VL9HsQ_thumb_d63

Ingredients (serves 10-12)
6 large free-range egg whites
350g caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour

For the topping
600ml cream
2 teaspoons vanilla essence
½ – 1 tablespoon icing sugar (to taste)
2 punnets of strawberries
⅔ punnet of raspberries
½ punnet of blueberries
½ punnet blackberries
Mint leaves (optional)

upDTuTgac+qipn%VAyQ_thumb_d50

Method
Preheat oven to 160°C (140°C fan-forced). Line a large baking tray (or round pizza tray as I used) with baking paper and draw a 30cm circle in the centre.

Whisk egg whites with an electric mixer in a large, clean bowl until soft peaks form. Gradually add the sugar a little at a time, whisking on maximum speed until stiff and glossy. Once all of the sugar has been added, continue mixing for 10 minutes or until all of the sugar has been dissolved (test this by rubbing the meringue mixture between your fingertips and ensuring it is smooth). Mix the vinegar and cornflour in a cup and stir it into the egg whites.

Spoon dollops of meringue mixture onto the prepared circle on the baking paper as below:5xNnVspLSUuZc9DoPgiObg_thumb_d68

Transfer to the oven and immediately reduce the temperature to 140°C (120°C fan-forced). Bake the pavlova for 1 hour–1 ¼ hours, until the outside is hard but still white. Turn the oven off, prop the oven door open with a matchbox and leave the pavlova inside for an hour to cool and dry.

To assemble, whip the cream, vanilla and icing sugar until thickened. Gently spread over the top of the wreath and top with fruit and mint leaves. Enjoy!

ltCc+nBNQa+jJHl+g6tvIg_thumb_d4b

Recipe adapted from Mary Berry’s Christmas Pavlova recipe on BBC Food.

SaveSaveSaveSave

Butterfly Cakes with Strawberries & Cream

4r4f+HrwRyiAVM+exY9USg_thumb_d49

Considering it’s winter, we have been incredibly lucky to have an abundance of delicious, flavoursome strawberries and these cakes take full advantage of them.

zUuD1C6uQ+O34%Yrysxlkw_thumb_d45

These cupcakes are probably the quickest and easiest to make in the history of the world;  you simply blitz the ingredients in a food processor, divide into patty pans and bake!

The cakes are very light with a soft, sponge-like texture, which makes them perfect for butterfly cakes. If butterfly cakes aren’t for you, they’re also delicious with a frosting of your choice (try my vanilla buttercream or marshmallow frosting).

reHoi07+TbijnoL2o8%4NQ_thumb_d17

Ingredients (makes 12)
1 cup (125g) self-raising flour
⅔ cup (125g) caster sugar
125g butter, softened
2 large eggs
1 teaspoon vanilla extract
2 tablespoons milk
Sweetened thickened cream (or whipped cream)
Good quality strawberry jam
Fresh strawberries, halved (optional)
Icing sugar

BKVg8WuiQsWvmNzfzVXnNQ_thumb_d19

Method
Preheat oven to 200ºC and line a 12-hole muffin tin with patty pans.

Put all of the ingredients except for the milk into a food processor and blitz until smooth. Pulse while adding the milk until just combined.

Divide batter evenly among the patty pans (I know it doesn’t look like much batter, but they will rise a lot).

Bake for 15-20 minutes or until a skewer inserted comes out clean. Transfer immediately onto a wire rack to cool completely.

If you will be serving the cakes immediately, make your thickened cream and cut up your strawberries while the cakes cool.

Using a sharp knife at a 45 degree angle, cut out a circle from the top of each cake and cut it in half to make the butterfly wings. Fill the holes with a teaspoon or so of strawberry jam and then top with cream, butterfly wings and another line of jam. If you like, you can serve them like this in the traditional butterfly cake style (below).

cK1kGHjXTt+7BZ+IryKDzg_thumb_d0b

For me though, I love fresh strawberries so I top each cake with a strawberry half and then sprinkle with icing sugar. Enjoy!

NRowYsLGTmuyv9A1XZrSEg_thumb_d16

NB: filled cakes are best eaten with 6 hours
Recipe adapted from Nigella Lawson’s ‘Cupcakes’ in How to Be a Domestic Goddess. 

SaveSaveSaveSaveSaveSave

Cinnamon Rolls

Now with better photos!

Elise B's avatarBakerholics Anonymous

Inspired by the movie The Proposal which features some divine looking homemade cinnamon rolls, I decided to give making them from scratch a go. I did lots of research & eventually found a recipe on Pinterest which promised me a quick and easy bake using everyday ingredients. I was a little sceptical that they could possibly be considered ‘easy’, but they worked perfectly. The rolls are light, fluffy and packed full sweet cinnamon flavour. They also fill your home with the most heavenly aroma and are especially amazing eaten fresh from the oven while still warm.

EYz0Pih7QumWBx1%tKn+TQ_thumb_ccaIngredients (Makes 12)
1 cup milk
55g butter, chopped
3 ¼ – 3 ½ cups flour
1x 35g package instant yeast
¼ cup white sugar
1 egg

Filling
1 cup brown sugar
1 ½ tablespoons ground cinnamon
½ cup butter, softened

Cream Cheese Frosting
1 ½ cups icing sugar
¾ tablespoon cream cheese
1 ½…

View original post 368 more words

Passionfruit Slice

Passionfruit is one of my favourite fruits – I love its intense tangy flavour which, to me, tastes like summer. It should come as no surprise then, that I love this slice which pairs passionfruit with lemon in a creamy cheesecake-like layer on top of a chewy coconut-ty base – delicious! I also love it because it’s so quick and easy to make, perfect for whipping up quickly the night before a morning tea at work.

thumb_IMG_0256_1024

thumb_IMG_0280_1024
It smells so good that Bailey wouldn’t leave it alone! 

Ingredients (makes 24 pieces)
1 cup self-raising flour
1 cup desiccated coconut
½ cup caster sugar
100g butter, melted
395g can condensed milk
½ cup fresh lemon juice
4 tablespoons passionfruit pulp

thumb_IMG_0257_1024

Method
Preheat oven to 180°C. Line a 16 x 26cm pan with non-stick baking paper, allowing it to hang over the sides.

Combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring it together into a dough. Using a metal spoon, press dough into the base of the prepared pan.

Bake for 12 minutes or until lightly golden. Set aside to cool.

Reduce oven temperature to 150°C. Whisk together condensed milk, lemon juice and passionfruit pulp in a large bowl until well-combined. Pour onto the cooled base and spread evenly.

Bake for 15 minutes or until just firm. Set aside to cool completely before cutting into squares. Enjoy!

thumb_IMG_0282_1024Adapted from Passionfruit Slice on Taste.com.au

 

Homemade Vanilla Marshmallows

As the weather cools down, I am craving hot chocolates and crisp nights around the campfire, both of which are infinitely improved by the addition of marshmallows. Homemade marshmallows are on an entirely different level to store bought. Their texture is  impossibly soft, light and dreamy with none of the powderyness that even the best quality store bought varieties have. These are perfect for eating as is, roasting over a fire, popping into a steaming mug of hot chocolate, or combining with chocolate and graham crackers (or equivalent) to make s’mores. Do yourself a favour and make some, stat! These marshmallows are so good, I am already thinking of how I can use the base recipe to make different flavours and variations (how good would Baileys marshies be?!)

thumb_IMG_0120_1024

Ingredients (makes ~30)
½ cup warm water
2 tablespoons flavourless, powdered gelatine
1 tablespoon vanilla essence
1 ½ cups caster sugar
⅔ cups liquid glucose
½ cup water, extra
1 cup icing sugar, sifted

thumb_IMG_0107_1024

Spray a 20cm x 30cm slice tin with cooking oil and line the bottom with baking paper.  Place the warm water in the bowl of an electric mixer, add gelatine and vanilla and stir to combine. Set aside.

Place the caster sugar, glucose and extra water in a medium saucepan over a medium heat and cook, stirring, until the sugar is dissolved. Increase heat to high and bring to the boil. Allow to boil, without stirring, for 6–7 minutes until the temperature reaches 115°C on a sugar thermometer. With the electric mixer on high, add the hot syrup to the vanilla gelatine mixture in a thin steady stream, and beat for 5-10 minutes or until white, thick and glossy.

Pour the mixture into the prepared tin. Using a spatula sprayed with cooking oil, smooth the top of the marshmallow.

Refrigerate for 1–2 hours or until set. Gently tip the marshmallow, top-side-down onto a clean, flat surface dusted with icing sugar. Peel off the baking paper and sift icing sugar over the top. Dust a large knife with icing sugar and cut marshmallows into squares. Enjoy!

thumb_IMG_0099_1024

Can be stored in the fridge for ~1 week

Adapted from Donna Hay’s ‘Caramel Swirl Marshmallows’

thumb_IMG_0122_1024

Banana & Nutella Swirl Muffins

These muffins are the perfect way to use up ‘dead’ bananas as they use 4 in one hit. They’re also my favourite kind of bake; one where you bung a whole heap of ingredients in a bowl, combine and then bake. From start to finish they take approximately 30 minutes and they fill your home with a heavenly aroma.

I’ve cut down the sugar significantly from the original recipe (which had a cup of sugar), as I found that the bananas and Nutella are sweet enough for me. Of course, feel free to add more sugar to taste.

thumb_IMG_0022_1024

Ingredients (makes 12 large muffins)
4 medium over-ripe bananas, mashed
½ cup packed brown sugar
1 large egg
¼ cup vegetable oil
2 tspns vanilla extract
2 cups flour
1 tspn baking soda
1 tspn baking powder
½ cup chopped walnuts (optional)
12 tspns Nutella

thumb_IMG_0023_1024

Preheat oven to 180°C. Spray a 12-hole muffin tin liberally with cooking oil.

In a large bowl, whisk together banana, sugars, egg, oil and vanilla. Add in your dry ingredients and mix until it is lump free. Fold through walnuts if desired.

Spoon the mixture into the muffin tin and top each muffin with approximately 1 teaspoon of Nutella. Using a toothpick, swirl the Nutella into the batter.

Bake the muffins for 15-20 minutes or until a skewer inserted into the centre comes out clean.

Leave to cool in the tray for 5 minutes before transferring onto a wire rack to cool completely. Enjoy!

thumb_IMG_0027_1024

Adapted from The Novice Chef’s ‘Nutella Banana Swirl Muffins’

Top 3 Gelaterias in Rome

IMG_8364.jpg
Sunset at the Colosseum, Rome

Rome, the Eternal City, rightly has a reputation as being a foodie mecca. Despite it’s growing international food scene, the heart (or stomach?!) of food in Rome still lies in its world-renowned pizzerias, trattorias and gelaterias.

thumb_IMG_8496_1024
Delicious pasta at a Roman Trattoria 

I have been lucky enough to visit Rome twice (throwing coins over your shoulder into the Trevi Fountain must work!) and both times I have made it a personal mission to taste test as much gelato as I could get my hands on.

 

IMG_2908
Legend has it that if you throw a coin with your right hand over your left shoulder into the Trevi Fountain, you will return to Rome.

Yes, despite it being winter on both occasions I ensured I had at least one gelato a day (proving that not all heroes wear capes!), and in my quest for the best gelato, sampled a large array of flavours, in both cups and cones, coloured and flavoured naturally and not-so-naturally, and made using traditional and modern techniques. Along with my sister, we researched where the gelato hotspots were throughout Rome and tried to ‘do as the Romans do’ and sample gelaterias where the locals congregated.

IMG_8218

After all of this *rigorous* experimentation, I can say with some (questionable) authority that I have found the best gelato in Rome. So, without further ado, I present to you my top 3 gelaterias in Rome.

Number 3: il Gelato di San Crispino

IMG_8285
Delicious pistachio and honey gelato

The most traditional of my top 3, San Crispino (which conveniently has 2 shops located in the historical centre of Rome), takes its gelato very seriously and prides itself on using high quality, seasonal ingredients and not using artificial colourings, preservatives or chemical emulsifiers.

San Crispino was recommended to us by our Rome walking tour guide and has many certificates of excellence (and long queues at times). After sampling the gelato, I can see why.

Don’t be put off by the rather uninviting decor and not being able to see any gelato upon entering; each flavour is kept in a stainless steel bin with a lid on it so that it is kept at the optimum serving temperature (between -8 and -10°C).

There are fewer flavours here than in many gelaterias as San Crispino strives for quality, not quantity. The flavours that are on offer change regularly with the seasons, but be sure to try their famous Sardinian honey gelato – it’s delicious. Dairy free sorbets and ‘meringue ice creams’ are also available.

P1140125
il Gelato di San Crispino. Image: TripOrTreats

Locations: Via Acaia, 56, 00183 Roma, Italia (tel. 0670450412)
Piazza della Maddalena 3 – 00186 Roma (tel. 0697601190)
Price: From €2.70
Rating: 4.5/5 cupcakes
4.5 star

Top tip: don’t make the mistake of ordering your gelato in a cone, as the ‘gelato craftsmen’ believe this interferes with the flavours of the gelato and only serve it in cups.

Number 2: Gelateria Valentino 

IMG_8459
In second place is Gelateria Valentino. In stark contrast to San Crispino, Gelateria Valentino is a brightly coloured feast for the eyes with its rainbow-coloured gelato proudly on display. While still boasting a wide range of natural, seasonal flavours, Valentino also offers some “less natural” varieties (think pretty green mint gelato) and certainly has no qualms about cones – you even get an adorable mini cone when you order your gelato in a cup!

IMG_8458
As you can see, the raspberry flavour was a big hit in my family! 

My sister was the mastermind who brought us to Gelateria Valentino after reading up reviews on TripAdvisor, many of which confidently declare that it has the best gelato in Rome. With its proximity to the Trevi Fountain, more than 3,600 5-star reviews on TripAdvisor (ranked as #4 for dessert locations in Rome), and huge selection of tempting flavours, it’s not hard to see why Gelateria Valentino does a roaring trade even in the middle of winter.

Our family favourite flavours were: raspberry, Baci, dark chocolate and tiramisu.

IMG_8457

Location: Via del Lavatore 96, 00187 Rome, Italy 
Telephone: 
+39 06 678 3219
Price: From €2.50
Rating: 4.5/5 cupcakes
4.5 star

Top tip: Gelateria Valentino doesn’t accept credit cards so make sure you have cash on you.

Number 1: La Gelateria Frigidarium

Screen Shot 2017-05-20 at 10.59.32 PM
Image: TripAdvisor (I keep eating mine too quickly to take photos!)

In first place is La Gelateria Frigidarium, located near Piazza Navona. Like Gelateria Valentino it is a TripAdvisor award winner with over 3,100 5-star reviews, and it was always buzzing with happy customers, day or night.

Frigidarium has an extraordinary array of mouthwatering flavours on display and you can enjoy your gelato in a cup or cone, and if you’re feeling particularly indulgent, have it coated in chocolate!

Screen Shot 2017-05-20 at 10.53.47 PM
Image: TripAdvisor 

For me there were several factors that set it apart from its competition. Firstly, the quality was second-to-none. Every flavour I had the pleasure of sampling was rich and creamy without any hint of graininess.

Secondly, everything is generous; the friendly staff were more than happy to let people sample flavours before deciding, the scoops were large and filled the cup or cone to the brim (regardless of what size you ordered), and every variety was packed full of flavour and contained a generous helping of ‘fun bits’ e.g. fresh fruit, cookie chunks or chocolate bar pieces, depending on your chosen flavour.

Finally, what really clinched it the top spot, is its incredible value for money. For just €2 you can enjoy a small cup filled to the brim with 2 flavours of gelato –  less than half the price you will pay in most other gelaterias. The price of a large cup at Frigidarium is on par with what many places charge for a small!

Screen Shot 2017-05-20 at 10.53.28 PM
Image: TripAdvisor (I keep eating mine too quickly to take photos!)

Those factors, and our desire to sample as many flavours as possible, were what had us coming back to La Gelateria Frigidarium time and time again.

Our picks? You really can’t go wrong! Every flavour we tried was exceptional.

Location: Via del Governo Vecchio 112, 00186 Rome, Italy 
Telephone: 
+39 334 995 1184
Price: From €2
Rating: 5/5 cupcakes
5-star

Top tip: Visit here first, otherwise the thought of all the Frigidarium gelato you could have been enjoying will haunt you until your dying day.

IMG_8201

Well, there you have it folks, my top 3 gelaterias in Rome. Chasing any one of them will guarantee you an excellent gelato.

Let me know, do you agree with me? Disagree? Have you found an amazing top-secret Roman gelateria I should visit on my next trip? Please comment below, I’d love to hear about it 🙂