Retirement; like your parents, but way cooler
In 1991 Billy and Akaisha Kaderli retired at the age
of 38. Now, into their 4th decade of this
financially independent lifestyle, they invite you
to take advantage of their wisdom and experience.
Billy and Akaisha Kaderli
Anzio, Italy, and
one of the culinary delights of Italians is gelato.
Just down the street from
hotel is Treccioni Gelateria.
While frozen desserts have
been around in China and Persia since ancient times, gelato, as we know it today
took solid hold in the 16th century. We can thank Italy's Catherine de' Medici
(who married the King of France during Medieval times) for that.
this treat so much that she brought it to the French court and the French were gobsmacked.
But what's the big fuss
about gelato? And how is it different than ice cream?
Outdoor seating at
Here is the outdoor seating
at Treccioni on a sunny day. On weekends
and holidays, this place would be
While the ingredients in
gelato are similar to those of ice cream, gelato
typically contains less fat than ice cream. For instance, gelato has around 3-8% fat, while ice cream can have
anywhere from 10-20% fat.
Gelato is preferred by so many
because of its intense flavor, smoother
texture, and lighter feel on the palate.
Oh the flavors!
The menu above shows
various flavors of gelato that are available.
There is Stracciatella
which has fine chocolate shavings or chips mixed into it, there's fig and nuts,
Ricotta cheese with honey and nuts, and black cherry.
The first modern-day gelato
was prepared with snow, ice and fruit juices. And the first official gelato recipe was published in 1694 in a
book titled "L'Opera del gelato" (The Art of Making Ice Cream).
Francesco Procopio dei Coltelli who
wrote this book also opened one of the first gelaterias in Paris.
More gelato flavors
In Italy, gelato flavors vary depending on the region and the
Gelato is churned at a slower speed than ice cream,
and this slow churning
process creates a denser and smoother texture.
It is also
generally served at a slightly warmer temperature than ice cream, allowing its
flavors to be more pronounced. It has a soft, silky texture and is best consumed
shortly after it's made, otherwise it will begin to form ice crystals.
Young gelato scooper
This young woman is a delight.
This is the perfect job for her.
Because she brings joy to every scoop and
seems interested in the people who come into the store.
Speaking just enough English, her open
attitude is reason enough to come to this gelateria.
But the flavors of the gelato themselves are
And even MORE flavors
You have the specialty of
the house which was Zabaione. This gelato is made with Marsala wine, egg yolks, and sugar.
You have hazelnut (Nocciola
del Piemonte) and Pistacchio, a big favorite in Southern Italy.
You will also see the
Nutella Ferrero which is like the inside of the candy Ferrero Rocher - a milk
chocolate, hazelnut combination.
Lots of choices!
Here you will see Dolce
Cremino which is a gelato that is velvety on the tongue. Made from white
chocolate, hazelnut butter, cream and hazelnut sauce. There is also Bacio di
Treccioni (the deep colored chocolate one in front) which is a combination of
chocolate and hazelnut. There is a cream of chestnut choice as
Oh. My. Gosh.
Cups, cones, dishes and plastic glasses.
How many ways can one eat gelato?
There are different sizes of cups, some cones,
dishes for banana splits, and glasses for a refreshing gelato drink!
Do you see why it was so hard to choose a
flavor and why we went to a gelateria about any time we could?
Between these frozen delights and the
pastries... we were hooked!
A special poster celebrating decades of
Italians are proud of their gelato.
This poster reads:
This is our specialty. Don't worry, papa, we'll take care of it.
And thanks to you who have this passion!
See Alessio (the young boy's name), tradition is important and you are part of it.
They have been making gelato here since 1936.
Billy with our 2 cones of gelato
Here's Billy with our 2 cones of gelato.
day we chose the house specialty, Zabaione.
Treccioni Gelateria is proud that they offer
Artisan and Natural Gelato without the addition of flours, thickeners, colorings
Just pure flavor.
Would we recommend this place to you?
Via Riviera Mallozzi 19
00042, Anzio Italia
Tele: +39 06 984 6538
Open daily, closed Wednesday
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About the Authors
Early Lifestyle appeals to a different
kind of person – the person who prizes their
independence, values their time, and who doesn’t
want to mindlessly follow the crowd.
Retire Early Lifestyle Blog
About Billy & Akaisha