Bronte, on the western slopes of Mount Etna, is internationally associated with pistachios grown in volcanic terrain. Pistacchio Verde di Bronte DOP has become one of Sicily’s emblematic ingredients. The best gelato respects that ingredient with gentle roasting, restrained sweetness, natural muted c

Pure hazelnut gelato is one of the best ways to understand Piedmont’s celebrated nut tradition. Nocciola Piemonte IGP, particularly the Tonda Gentile, is prized for fragrance, natural sweetness, and roasting quality. In this version there is no chocolate to hide behind. The hazelnut itself must carr

Strawberry gelato depends more on the market than on the machine. Ripe strawberries contain enough fragrance, acidity, and natural sweetness to create a vibrant gelato with very little intervention. Because strawberries contain substantial water, the dairy must be restrained and the fruit should be