The Gelateria at Bucca di Baco Ristorante in Positano displayed a rainbow of colors arranged in stainless steel pans in its refrigerated case. Tourists enjoyed cones and cups of gelato while browsing through the souvenir shops and watching the plein air artists paint the Duomo (church) by the beach or the fishing boats resting on the sand.
Gelato is the Italian version of ice cream, except that it is lower in fat and cholesterol than ice cream. It has 2-8% fat versus the 15-30% fat in traditional ice cream. Gelato uses the freshest ingredients—milk rather than cream, eggs, and natural flavorings. It is very dense because it has less air whipped into it than does ice cream, and therefore has very intense flavors: pistachio, hazelnut, lemon, strawberry, chocolate, tiramisu, mango, peach. Gelato must also be served at a slightly higher temperature than ice cream so it is soft enough to scoop because it is so dense.