Stracciatella gelato often gets confused with American “chocolate chip ice cream”. But our ice cream is so much more: the dark chocolate shards make all the difference, flawlessly melting into the creamy Fiordilatte. The shards freeze when getting in contact with the ice cream, creating delicate chocolate flakes, literally melting in your mouth. This is why Italians get angry when they hear their simple yet beloved Stracciatella gelato being compared to chocolate chip ice cream.
Stracciatella gelato: a story of simplicity
The beauty of our Stracciatella di Bergamo gelato, an ode to the city that gave birth to the flavour, is its beautiful simplicity: made carefully following the Italian tradition, our stracciatella ice cream is made with the creamiest Fiordilatte (“fior” = flower; “di” = of; “latte” = milk) and a drizzle of 50% dark chocolate shavings.
Ever heard of Fiordilatte before? Think of gelato as a painting, and the artisan making the gelato as a painter. In the Italian ice cream tradition, Fiordilatte cheese is often the canvas where many of the most recognizable gelato flavours begin. Fiordilatte and chocolate shards, a match made in heaven, gave birth to the Italian stracciatella gelato, a paramount of the Italian gelato tradition.
