Stracciatella is THE quintessential Italian ice cream. They may be masters of chocolate gelato, and know a thing or two about nuts, but stracciatella is numero uno.
Stracciatella is all about the base. It literally defines gelato. Good gelato feels creamy on the tongue, but remains stubbornly cool. Delicate flavours are allowed to shine and, despite the creaminess, the palate feels refreshed. How so? It is made with more milk, and less cream. Less fat means less sugar. Just clean, bright flavour. There is no vanilla; just the subtle nuance of the milk.
Slowly churned, with very little air (which why it feels so creamy) the now frozen ‘fior di latte’ gelato is layered with drizzle upon drizzle of melted dark chocolate which hardens as it cools. Folded in, this creates the strands for which stracciatella is named.
Slowly savour and appreciate a simple tub of stracciatella and you will understand what true gelato really means…