One scoop of custard cream, please.
CRE-ma — two syllables, stress on first.
When ordering the classic custard-cream flavour — vanilla-adjacent, egg-based, and a benchmark of any gelateria.
'Crema' gelato is made with egg yolks, sugar, and milk — a cooked custard base. It is richer and more complex than vanilla and is the traditional benchmark flavour. If a gelateria's 'crema' is excellent, everything else will be too.
Crema con le uova fresche?
Custard made with fresh eggs?
Ask if real eggs are used — industrial versions often use egg powder
Crema di Amalfi.
Amalfi cream.
A variation using Amalfi lemon in the custard — a regional speciality
Una pallina di fior di latte.
One scoop of pure milk cream.
'Fior di latte' = no eggs, just milk and sugar — lighter and purer than 'crema'
The colour of 'crema' gelato tells you everything: pale yellow = artificial colouring or poor quality eggs; deep golden yellow = real free-range egg yolks. Artisan gelaterias are proud of their 'crema' as it demonstrates the quality of their base ingredients.