Gelato: The Italian Ice Cream
Gelato is the Italian word for ice cream. In Italy, gelato is basically frozen dessert that uses more milk and less cream than normal ice cream. Overall, gelato is the most popular ice cream in Italy. Gelato originated in Florence, Italy. It has a creamier, denser and silkier texture than traditional ice cream. Gelato typically contains 70% less air and more flavoring than other kinds of ice cream. Gelato is lower in fat because it contains less cream and more milk. It’s made by slowly churning, resulting in a richer flavour.
Gelato Flavors
- Fior di Latte translates to Milk Flower or Best Milk, is vanilla without compromising any detail and top quality.
- Stracciatella is one of the most popular and recognizable varieties outside Italy. It has become customary to exclaim “mamma mia” when sampling it.
Italian Ice or Gelato?
In the Italian language, gelato is the generic word for ice cream and means simply "frozen", independent of the style, so every kind of ice cream is referred to as gelato in Italian.
Sicilian Ice Cream: A Delight from Italy
Sicilian artisanal ice creams are made with top-quality materials and often with local products, for a zero-mile dessert that surprises at the first bite. But what are the most popular and beloved Sicilian artisan ice cream flavors? Sicilian fruit ice cream.
Mount Etna is still at the pinnacle of Sicilian ice cream innovation today. In the small town of Randazzo, an hour inland and just over three hours by car from Villa Igiea, you’ll find Santo Musumeci, now run by the second generation of the Musumeci family. It’s frequently named as one of the best places to find gelato in Sicily.
Sicilian Gelato: A Must-Try in Sicily
Whether enjoyed on the bustling streets of Palermo, the charming coastal towns, or in the comfort of your own home, Sicilian gelato is a true delight for ice cream enthusiasts. Its sumptuous flavors, velvety smooth texture, and commitment to quality make it a must-try when visiting Sicily.