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Gelato (Italian: [dʒeˈlaːto]; lit. 'frozen') is the common word in Italian for all kinds of ice cream.In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6-9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air (substantially less than American-style ice cream) and more.

Traditional italian ice cream , gelato with various flavours — sweet

torrone (toh|ROH|neh) - Nougat. menta (MEN|tah) - Mint. cantucci (kahn|TOO|chee) - These are Tuscan almond cookies, often served with vin santo (you may also see the flavor listed as cantucci vin santo, meaning the gelato is flavored with the sweet wine, too). cookies (COO|keez) - Cookies and cream.

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A Brief History of Gelato. 50 Best Italian Gelato Flavors: The Ultimate List. Chocolate-Based Gelato Flavors: A Chocoholic's Heaven. Cream or Milk-Based Flavors: Indulge in Creamy Delights. Fruit-Based Gelato Flavors: Freshness at Its Finest. Nut-Based Gelato Flavors: Nutty Indulgence Awaits.

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Add to list. Cioccolato is a variety of Italian gelato that is prepared with chocolate and cocoa powder as the key ingredients alongside cream, sugar, and milk. The final product, if made properly and churned at low speed, should have a dense and velvety texture, and a rich, dark brown color.

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3. Spumoni. Spumoni is the name of two distinct Italian treats: a beloved dessert and a well-known ice cream brand. Spumoni ice creams are famous for their high quality and unique flavor profiles. Spumoni is a popular Italian ice cream brand with popular flavors, including pistachio almond, chocolate hazelnut, and black cherry.

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Stracciatella. Bergamo. 4.1. Most iconic: La Marianna Ristorante (Bergamo) Stracciatella is a variety of Italian gelato (ice cream), consisting of milk, cream, and sugar, with chocolate bits swirled inside the mixture. It was originally invented in 1962 at the Ristorante La Marianna in Bergamo by Enrico.

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The combination of all natural ingredients, less air, and less butterfat give gelato a more intense and unique flavor. Gelato is also creamier due to the extreme skill and care of its makers. It is mixed by hand or machine until semi-frozen; this prevents the large ice crystals from forming. No artificial colorings or flavorings are used in.

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The list of the 44 best ice cream shops in Italy was published today by Il Corriere della Sera. 4 OF THE 6 BEST ICE CREAM SHOPS ARE IN TORINO. Forget about Sicily, Campania and Tuscany: According to Gambero Rosso, three of the best ice cream shops are in Torino: Marco Serra Gelatiere, Alberto Marchetti, Mara dei Boschi and Ottimo! Buono Non Basta.

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5. Stracciatella. Stracciatella is another very popular flavor in the Italian gelaterie, as well as in most ice cream shops abroad. This milk-based ice cream with chocolate shavings was invented by Enrico Panattoni, an ice cream maker from Bergamo, who had taken inspiration from his previous invention, stracciatella soup. 6.

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The 10 best ice cream flavours to try in Italy: Cioccolato (classic chocolate, but like you've never experienced before) Pistacchio (pistachio ice.cream, and the gelato is a pale, dusty green.

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Coarsely chop 1/3 cup roasted, salted pistachios and place in a medium bowl. Add the pistachio ice cream to the bowl and use a spoon or stiff spatula to fold the pistachios evenly throughout the ice cream. Transfer to the loaf pan and spread into an even layer. Cover the pan with plastic wrap and freeze for 30 minutes.

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Panpepato. Round sweet bread with nuts and dried fruit. Pasticciotto. Italian pastry filled with ricotta cheese and egg custard. Pastiera. Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water. Penuche. Fudge-like candy made from brown sugar, butter, and milk.

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Gelato al pistacchio. ITALY. 4.5. Sorbetteria Castiglione. Pistachio is one of the most popular flavors of Italian gelato. A mainstay in every gelateria, in its original form, this frozen treat combines pistachio paste with the classic base of milk, cream, eggs, and sugar. Occasionally, crushed and toasted pistachios can be added, but the basic.

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Step 3) - At this step, transfer the egg and sugar fluffy cream to a saucepan. Pour the hot milk slowly. Keep mixing while you do it. In this way you are pasteurizing the eggs. With the exception of flour, the procedure is similar to that of Pastry Cream recipe.If you want to flavor your gelato, this is the time to add either grated lemon zest or two drops of vanilla extract or vanilla bean.

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3. Coppa del Nonno. If you're looking for some of the best gelato brands in grocery stores, look for Coppa del Nonno. This is an Italian ice cream name that many of us adore, and they sell over 29 million cups every year. It's one of the most famous Italian ice cream brands which was founded in 1955.