Like the tomato sauce on pasta, there are few things that today say Italian as much as gelato. Particularly gelato from a local gelateria. Dozens of flavours can be found: pistacchio, stracciatella, panna cotta, nocciola, anguria, amarena and fragola among many others.  While we can translate some of the names (pistachio, hazelnut, melon, strawberry) it is only in tasting such a locally produced gelato that you really get an idea of what all the fuss is about. Although similar to supermarket bought ice cream, the local production (and usually entirely natural ingredients) just makes for something better. Particularly in the summer months, a stop at the gelateria is a natural…