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  • Gelato is health food. At least that's what they told me in Italy. Less fat than ice cream. Check. Less sugar than ice cream. Check. No added emulsifiers or chemical stabilizers. Check. 100% natural, seasonal flavorings. Check Milk (Mom said it's good for your bones). Check Healthy? Sounds right to me. Gelato di Milano does it right, bringing Italian tradition, sensibility and passion to Vegas. Tip: Always sample the Fior di Panna, pure milk with no flavors added and the base from which the rest the gelato in the shop will be made from. Tip: Gelato is always served warmer than ice cream to release aromas and flavors. Not a big deal now, but in a few months... Don't complain that it melts too fast. You've been warned. Note: No silly Americanized flavors. No ground up candy bars. No breakfast cereals. The Fior dei Panna, very good. Clean flavor of milk, not excessively sweet, a hint of tartness creeping in on the non cloying finish. The pistachio, excellent with the unmistakable aroma and flavor of the raw nut. For sorbetto, the fragola (strawberry) and limone (lemon), great. The first with an intense strawberry flavor, upfront sweetness finishing with the tartness found in American grown berries; the second, the essence of lemon zest, citrus acidity, sun ripened sweetness finishing clean and tart with a hint of bitterness. By the scoop, in a cup or cone; this is a classic taste of Italy worth seeing out.
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