Gelato
Italy's silky, intense ice cream - denser and more flavourful than ordinary ice cream, from a good gelateria a daily pleasure on any Italian street.
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Illustrative image - a scene in the spirit of the place, not a photograph of it. Real photos are below.
Gelato is Italy's silky, intense ice cream, made with more milk and less cream and air than the ordinary kind, so it is denser, softer and more vividly flavoured. From classic pistachio, hazelnut and stracciatella to fresh fruit sorbets, a cone from a good gelateria, eaten strolling on a warm evening, is one of the great simple pleasures of Italy.
What you actually see
- The classic flavours - pistachio, hazelnut, stracciatella and fresh fruit.
- Artisan gelaterias - the shops making it fresh with natural ingredients.
- Cone or cup - the choice, with a stroll on a warm evening.
- Sorbetto - the dairy-free fruit sorbets.
When to go
Year-round, though at its best on a warm evening stroll; every Italian town has its gelaterias. The best make it fresh daily with natural ingredients.
Honest expectations
Beware the tourist-trap gelaterias with garish, mounded, artificially coloured tubs; a good artisan one has muted colours and natural flavours. It is cheap and a daily pleasure. Quality varies enormously, so a recommendation helps.
Nearby
Gelaterias are on every street across Italy; the artisan ones are worth seeking.
What to pack for Gelato
Chosen from what this place is for. Tap a kit for the full checklist.
Opening times, ticket prices and seasonal closures change - check the official source before you go: official site.
