Words Marta Nicolazzo - Photography Gabriele Ancillotti

Following recognition of the Mediterranean Diet, the vite ad alberello of Pantelleria, and the traditional art of the Neapolitan pizzaiolo as parts of our intangible cultural heritage, Italy’s gelato is now knocking on UNESCO’s door: the National Commission has received the official request to grant World Heritage status to the art of the “traditional Italian artisan icecream maker.” In Tuscany, the art dates to the time of Catherine de’ Medici. And in 2014, again in Florence, an idea by artisan gelato expert Vetulio Bondi led to the invention of a flavor to celebrate Forte dei Marmi’s centennial.

In Forte, Sante Del Pizzo is one of the best-known gelato makers, and this year, one of the novelties at his gelateria in the town center – Da Sante – is +Forte, a rum-infused crunch with a tempered, retro flavor, a tribute to our magazine. Then, we rediscover an almost nostalgic flavor as we dip into the treats at the historic Cervino, tucked in amongst the boutiques of the centre and a standard-bearer for Italian IGP and DOP excellence. Imperiale is anchored to tradition and stands out for a “classic,” genuine product and for a capacity to surprise even the most discerning palates with bevies of novelties, such as the Liquirizia Pura flavor. A “proper” gelato is, instead, what one finds at Bellamia, where the all-natural is a philosophy: the milk and the water of the Emilian Apennine, plus organic eggs, are the secrets of such outstanding creations as Cuor di Panna and Stracciatella.