“Real” or properly made gelato has two defining traits: a low-fat content and less air, according to Healthline. In order to retain the creamy consistency that results from this combination, the gelato must be kept and served at a specific temperature. This is precisely why those overflowing tubs of gelato are normally reflective of poor quality. It either indicates that too much air has been whipped into it, or that it’s chock full of additives to keep it from melting while uncovered or exposed to the elements, according to The Local.
The quality of gelato can also be determined by how it’s flavored. Since gelato is traditionally made with natural extracts or the fruit that’s currently in season, vibrant colors are often a telltale sign that the gelato was made with a mix containing food coloring rather than from scratch. So stick to basic or seasonal fruit flavors that are a light, natural color if you want to eat high-quality gelato.