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So rich and creamy, so deliciously smooth, made from more whole milk than cream – gelato doesn’t coat the mouth the way American ice cream can. Patiently churned at a much slower pace than ordinary ice cream, gelato contains half the air compared to its American cousin, resulting in a much creamier texture. Served slightly warm and never completely frozen, it’s a perfectly irresistible temptation on a warm holiday afternoon. In a prize-fight between ice cream and gelato, gelato gets my vote, every time.

Image taken at the Basilique Piazza.

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