Italian Ice Cream

Italian Ice Cream is the dense, lower-fat gelato made in small batches with less air and a warmer serving temperature than American ice cream. Articles look at the difference between a real gelateria artigianale and a place using powder mixes, the egg-yolk versus milk-only base, classic flavours like pistacchio, stracciatella, fior di latte and bacio, the granita tradition in Sicily, and how to read a display case by colour and ice crystals. There are also notes on the industry around Carpigiani in Bologna, on the gelato courses run for foreign chefs, and on the right size of cup or cone to ask for.