And is it cheese or a flavor of gelato? "Fior di latte", also written as "fiordilatte", simply means "milk flower", or, less, literally, "the best part of the milk". If you're in a gelato shop, this is the simplest flavor offered. It's simply milk, cream, and sugar. Just like crema , gelato purists will often taste a new gelateria's fior di latte because it's impossible to hide behind fancy flavors or interesting preparation. If the milk isn't good, or the cream low-quality,

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Where to get the best pastries in Venice during Carnevale.

A quick explanation of three classic pastries to eat during Carnevale in Venice.

And why is frutti di bosco offered as both a gelato and sorbet? Frutti di bosco translates to "fruit of the forest". Most English-speaking countries would call this "mixed berries" or "mixed fruit". It usually includes blueberries, raspberries, [wild] strawberries, red and/or black currants, elderberries, and blackberries. For those of you who prefer a creamier version of these fruits, some gelaterie will offer this as a gelato (so a base of milk and cream) and some will offe

One of the most confusing gelato flavors, if judging solely by name If you're about to order and you're panicking, "crema" is what the English-speaking world calls custard . If you don't speak a word of Italian, you might think that "crema" means "cream" and it's going to be a very inoffensive flavor and that would be incorrect. Crema is closer to pastry custard than fresh cream since egg yolks give crema its distinctive yellow color, and because of this, it can definitely ha

And is this not the same thing as gianduia? Pronounced "bah-cho", this is either a flavor (of gelato, if you found this article), or...

And how do I pronunce "gianduia"? Not to be confused to bacio (based off the famous Perugina chocolate "Baci", though they are remarkably...

And where can I find the best kind of nocciola? If you're in line for gelato and you're in a rush, nocciola is hazelnut in Italian. If you have a few more seconds before it's your turn, keep reading to find out a little more information on what to look for before ordering. Hazelnuts before being made in gelato. The best variety comes from either the Piedmont region (spelled "Piemonte" in Italian) region or the area around Viterbo (this is much easier to find in Rome since Vi

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A list of common espresso drinks and what they mean This article might make use of affiliate links. Using them will financially support...

Looking at what flavors to expect, and where to find the unexpected Italians have hard and fast rules when it comes to flavors. Of anything. Pastries, pasta, bread, it doesn't matter. You mess with the flavors, you might just start a fight. Anyone who has watched the first episode of Chef's Table with Massimo Bottura already knows this—Italians don't do well with non-traditional foods. It's not always bad, however. I'm a huge fan of pistachio gelato, and I can pretty much cou

A good gelato experience starts with the cone This article might make use of affiliate links which help support the website This short...

A simple addition that makes or breaks gelato. This article might make use of affiliate links which help support the website. Panna is...

One of Italy's greatest contributions to humankind, which is much higher in fat content. Every year, millions of people flock to Italy to see the Duomo in Florence, the Colosseum in Rome, the beaches of the Amalfi Coast, and, for many of them, to taste gelato. While gelato might seem like an afterthought for many tourists, and nowhere near as important as a great pizza or a plate of cacio e pepe , it can still make (or break) a culinary experience. So, what is gelato? Cream,

Not all gelato is made equally—here's how to tell the difference This article might make use of affiliate links which help support the...