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🍦 Ice cream
Italy: the homeland of gelato
In Italy gelato is everyday joy: denser, silkier and less cold than industrial ice cream, scooped from tubs or, in the best places, kept covered in metal pozzetti. Seek out gelaterie marked «produzione propria» or «artigianale», where flavours are made daily from real pistachio, hazelnut and seasonal fruit, with no garish colours. Florence claims gelato's oldest parlours; Sicily adds granita and brioche. An affogato, espresso over a scoop, is the perfect pause.
Italian gelato, denser and lower in fat than regular ice cream, is an art enjoyed on every street corner.
Gelato has less fat and air than ice cream; its legend traces back to Renaissance Florence.
Taste an artisan gelateria («produzione propria»). With a data eSIM, find the best spots and translate the flavours.
Choose a gelateria marked «produzione propria», avoid neon colours, and try an affogato. A data eSIM lets you find top artisan spots, check hours and translate unfamiliar flavour names.
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