With whipped cream, please.
PAN-na — two syllables, double 'n', stress on first.
When you want whipped cream added to your gelato — usually offered as an option, especially on cones.
'Panna' = whipped cream. Italian gelateria cream ('panna montata') is usually lightly sweetened and freshly whipped. It is added on top of the last scoop, particularly on cones. You will often be asked 'con la panna?' by the gelatiere.
Senza panna, grazie.
Without cream, please.
Decline the cream — simple and clear
Un po' di panna.
A little cream.
If you want less cream than the standard portion
Panna montata fresca?
Is it freshly whipped cream?
Ask if the cream is made in-house — quality varies enormously
Whipped cream on gelato is an Italian tradition, especially in summer and at tourist gelaterias. Purists at artisan gelaterias sometimes prefer their gelato without cream, to appreciate the pure flavour. In Sicily, the combination of pistachio gelato and freshly whipped cream in a brioche bun is a legendary breakfast.