Gelato is one of Italy’s simplest pleasures, but it is not quite the same as ice cream. Traditional Italian gelato is usually made with more milk than cream, churned more slowly, and served at a slightly warmer temperature. The result is a denser, silkier texture and a flavor that feels more direct. A good pistachio tastes like pistachio, not sugar. Fior di latte should be clean and milky. Lemon should taste bright, fresh and sharp. The texture is smooth and creamy. You will not find crunchy ice chips in gelato.
In Milan, gelato is not only a summer treat. It is a ritual practiced between appointments, shopping, museums, aperitivo and on the walk home. The city has plenty of glossy dessert counters, but the best places still understand the quiet discipline of real gelato: carefully selected ingredients, balanced sweetness, seasonal fruit, and classic flavors made without unnecessary fuss.
Follow the MilanoStyle guide of our favorite gelaterias and discover a different part of town with each one.
This article appeared in MilanoStyle Vol. 3 Summer 2026. Log-in to continue reading or open the digital magazine.
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