Gelato

Italian **gelato** typically contains less fat and less air whipped in than many other ice creams and is served warmer, at about minus 12 to minus 15 degrees Celsius. This makes it denser and taste more intense. Gelaterias can be found almost everywhere, with flavours ranging from lemon and strawberry to pistachio, hazelnut, or chocolate. Gelato labelled *artigianale* is handcrafted and usually made directly in the Gelateria.