Tuesday Tunes: Melt With You


Basilica di San Lorenzo

Chapel of the Princes

Florence, Italy


It’s summertime, and the living is….well, HOT!  Hot enough to melt! The temperatures have been soaring into the 90 degree F. range not only in the Southern United States but in many other places as well.  So, the idea (or at least the memory) of something cold and refreshing seemed timely—especially, something cool and creamy…like gelato from a gelateria in Florence, Italy that’s been around since 1939.

When Farmguy and I visited Florence last month, we were introduced to Gelateria Perchè no!… (which means Why not!…in Italian). It’s located Via dei Tavolini 19r and has been a favorite in Florence since before World War II.  Mr. Ugo Ravaioli, the founder and for decades the owner of Perchè no!…, believed this to be an ideal location.  Paradoxically, it was due to the shortage of raw materials for making ice cream and whipped cream during the war that lead to Mr. Ravaioli’s inventiveness to create a special formula for this delightful treat consisting of egg whites and cream as well as its semifreddo texture. This gelato is the perfect balance of sweetness. And, it’s not too wet. Add to all of that its extreme creaminess, and you might think you’re in heaven.

Treasured by its faithful clients–both famous and local, Perchè no!… has survived a war as well as the disastrous Florence flood of 1966 and continues to be a success today.  If you visit this wonderful gelateria with its beautiful marble mosaic floor, make sure to taste Crema, cooked in the old way with lemon rinds and vanilla and the Pistacchio with natural Sicilian pistachios.  My personal favorite is the curry/mango flavor—yum!  But, honestly, all of their gelati is fantastic!

So, if you’re too hot and feel as though you’re about to melt, you may want to consider this sweet treat or something similar. Just make sure to eat quickly so IT doesn’t melt!  😉


**While on a walking tour of Firenze, our lovely guide, Monika encouraged us to avoid the gelaterias with heaping piles of gelato as they are considered to be of inferior quality.





  1. Yum, there is nothing like the real thing when it comes to gelato. Never tasted an American version that came near to the heaven that is eating gelato in Italy. As my Italian-born mom would say whenever she ate “gelato” in the US…”That’s not gelato.”

    Liked by 1 person

  2. Oh tooooooo much deliciousness! Nothing beats real Italian Gelato but the sorbet we had here today were an honourable substitute! Perfect post for the day which is another hotty as it turns out 😅

    Liked by 1 person

  3. I can only imagine! I love ALL snow cold dairy items, so I’m sure I would love authentic gelato! I’ve been told nothing stateside is the real deal, but it always tastes good anyway 🙂

    Liked by 1 person

  4. Oh my goodness, how lovely. I would so like to be there. I am a fan of pretty much anything with cream in it, I try to stay away, but….there may be a banana split out there this summer with my name on it 😀


  5. Mmmmm, great tip, haven’t heard of it before. What do you mean in the last sentence, “AVOID THE GELATERIAS WITH HEAPING PILES OF GELATO”, avoid those that have large quantities of one flavour, or many different flavours?

    Liked by 1 person

    • Thanks for asking. Gelato is soft and fluid, and over time it will naturally flow down, like pudding. The only way to get it to stay in a big, tall mound is to freeze it solid or add chemicals that help it remain solid—neither of which sound very good. 🙂

      Liked by 1 person

  6. See…now you make me want to book a flight. The memory of those flavors are never forgotten and never duplicated in this country. I’m salivating at those photos.
    PS….one of my all time favorite songs and videos😊

    Liked by 1 person

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