Gelato — Ice cream as an art form

Italian Gelato fundamentally differs from industrial ice cream: less fat, less air, more intense flavor, softer texture. Good Gelato is made fresh daily (produzione artigianale) and contains natural ingredients.

How to recognize a good Gelateria?

• Pistachio ice cream: Must be greenish-brown. Bright green = dye = bad.
• Colors in general: Subdued, natural colors. Neon tones = chemicals.
• Storage: In metal containers with lids, not piled high and airy (too much air and stabilizers).
• Seasonal flavors: Strawberry in winter? Suspicious. Good Gelaterie change their flavors according to the season.
• "Artigianale" / "Produzione propria": Indicates in-house production (but not always guaranteed).

Classic flavors

Crema (vanilla-egg), Fior di Latte (pure milk), Stracciatella (milk with chocolate chips), Nocciola (hazelnut — the Piedmontese hazelnut is the best!), Pistacchio (best from Bronte/Sicily), Fragola (strawberry), Limone (lemon, as sorbet), Cioccolato (chocolate), Amarena (sour cherry).

Prices: 2 scoops (coppetta/cono piccolo): €2.50–4. 3 scoops: €3.50–5. In tourist hotspots (Venice, Capri) also €5–7.