Florence, Italy
Gelato
Italian ice cream churned slower and warmer than American ice cream, with less fat and air. Denser, silkier, and more intensely flavored.
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Sicily, Italy
Gelato al Pistacchio
Pistachio gelato, the connoisseur's flavor. The best uses pistachios from Bronte, Sicily, prized for their deep emerald color and resinous aroma.
Piedmont, Italy
Gelato alla Nocciola
Hazelnut gelato, made with Piedmontese Tonda Gentile hazelnuts. A close cousin of stracciatella and gianduja flavors.
Sicily, Italy
Granita
Sicilian semi-frozen dessert of water, sugar, and fruit or nuts (lemon, coffee, almond, mulberry). Eaten for breakfast with brioche in summer.
Italy
Semifreddo
Italian 'half-cold' frozen mousse of whipped cream, eggs, and sugar, often with nuts or chocolate. Sliced from a mold, softer than ice cream.
Lombardy, Italy
Stracciatella Gelato
Stracciatella (gelato)
Italian gelato with fine shreds of chocolate stirred in, creating small flakes. Invented in Bergamo in 1962.
Calabria, Italy
Tartufo di Pizzo
Calabrian gelato truffle: two gelato flavors (usually chocolate and hazelnut) shaped into a ball, coated in chocolate, with a molten chocolate core. A Pizzo specialty.