Gelato

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.

Highlights

• 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.

Good to know

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.