
1Nº 15 worldwide
Gelato
Italy's ice cream, and not quite the same thing: churned slower and with less cream and air than the American kind, so it comes out denser, softer, and more intensely flavored. Eaten year-round from the case at a gelateria, at its best in pistachio, hazelnut, or stracciatella.
★ 4.6|223 ratings










