What is the most popular gelato in Italy?

Gelato in Italian literally translates to frozen but more commonly refers to the Italian version of ice cream. It differs from a north American version in that it has more milk and less cream than we are used to and no egg yolks. It is also churned at a slower rate and served at a slightly higher temperature. This all makes gelato denser and smoother than hand dipped ice cream. Because there is less milk fat, the flavors coat your mouth and seem brighter and more intense. When you visit a gelateria and see the words gelato artigianale, you can be sure they have used the freshest quality ingredients. But what flavor should you choose? Here are the most traditional: Fiori di latte – A very simple custard, no vanilla. Stracciatella – Fiori di latte with small, crunchy shavings or bits of chocolate. Vanilla, Chocolate, Pistachio – Especially popular in Sicily, Hazelnut – Especially popular in Piedmont.