Gelato is something almost everyone tries when in Italy, even if only in pursuit of a scientific comparison between it and American ice cream.
Where to start? It would be much too easy to simply dig in and enjoy ... there's so much to know and to choose from!
There is mass produced gelato, like brands of ice cream we find in our grocer's freezer. Then there are different levels of "craft" gelato: homemade (produzione propria); made by the proprietor, but not necessarily right there (nostra produzione); and artisanal, or made by craftsmen (produzone artigianale).
You can get gelato in a cone (cono) or in a cup (coppa). You order and pay for it first, then show the barman your receipt and select your flavors. Just like ice cream shops at home, when you order you'll be asked how many scoops (gusti) you want and the price will be commensurate with the number you select.
The range of flavors can be dizzying. Of course there is basic Chocolate (Cioccolato), and then several variations on the theme of Chocolate (Bacio, Fondente, Nutella, etc.). There are vanilas, or creams, like Fior di Latte, Crema, and Zabaione. How about nuts: Pistacchio, Mandorla (Almond), Nocciola (Hazlenut).
There are fruit sorbets (sorbetti) made without milk in flavors like Fragola (Strawberry), Limone (Lemon), Mandarino (Mandarin Orange), and Pesca (Peach), to name just a few.
Then there are my favorites: Mente (Mint), Stracciatella (Chocolate Chip), and Tiramisu.
Every town will have a gelateria, exploring and tasting is all part of the fun.
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