One scoop of stracciatella.
strac-cia-TEL-la — five syllables, stress on fourth.
When ordering one of Italy's most beloved gelato flavours — vanilla base with shavings of dark chocolate throughout.
'Stracciatella' means 'torn to shreds' — the dark chocolate is drizzled into the spinning cream as it freezes, creating irregular shards. It was invented in Bergamo in 1961 and is one of the most popular Italian gelato flavours. It is also a type of fresh cheese (different product, same name).
Stracciatella o fiordilatte?
Stracciatella or pure milk cream?
Clarifying question — stracciatella has chocolate; fiordilatte is plain milk cream
Quanto cioccolato c'è dentro?
How much chocolate is inside?
The ratio of chocolate shards varies by gelateria — more is usually better
È cioccolato fondente o al latte nella stracciatella?
Is the chocolate in the stracciatella dark or milk?
Quality indicator — dark chocolate creates a more complex contrast
Stracciatella was invented by Giovanni Enea at the La Marianna gelateria in Bergamo in 1961 by drizzling molten chocolate into spinning vanilla gelato. The technique mimics the effect of Roman 'stracciatella' soup — eggs stirred into hot broth to create shreds. Bergamo is proud of its creation.